A delicious twist bread with a chocolate Nutella filling. The bread can be separated into delicious sweet buns which can be served at a brunch or high tea.
Today the second part of the Daring Bakers challenge this month. I did say it was too good not to make both. Sawsan has really put us on the baking and I could just not choose between them. Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled loaves of bread. Who knew these pieces of bread could look as great as they taste?
Do you love Nutella?
Do you also love the delicious hazelnut chocolate flavor of a dot of Nutella? Then this bread will be your next favorite thing. When you eat this bread warm, just out of the oven, it has a crunchy top and when you break the bread, the Nutella will flow between all the layers. The bread is also very delicious when eaten cold and the Nutella will meld in your mouth. This bread is a great treat every single time.
- The 4 circles got to be about 8 inches (20 cm), but if they aren't exactly the same diameter, that doesn't matter to much. You won't see it when the bread is baked.
- Make sure your Nutella is at room temperature. When it's to cold it won't smear.
- When cutting the bread in 8 triangles, it's a good thing to put the bread in the refrigerator before doing so for about half an hour. Therefor the Nutella hardens and the forming of the bread is so much easier.
- Substitute Nutella by regular chocolate paste or white chocolate paste.
- Really delicious: Chop 2 oz (50 grams) hazelnuts. Mix them through the Nutella (make sure everything is at room temperature).
- This bread will stay fresh up to 3 days at room temperature when you wrap it airtight.
- Don't store this bread in the refrigerator. The structure will change, which isn't that nice.
- You can freeze this bread. Wrap it, when cooled down to room temperature, in plastic foil. Freeze it up to 1 month.
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Nutella twist bread
Ingredients
Dough
- 200 gram condensed milk sweetened
2 eggs large 
120 ml vegetable oil
120 ml water warm - 7 grams instant yeast
500 grams all-purpose flour
⅛ teaspoon salt
Coffee glaze
- 2 tablespoons milk powder
- 3 tablespoons water hot
½ teaspoon sugar- ¼ teaspoon instant coffee
Filling
- 100 grams Nutella
Ingredients you need per step are listed below the step in Italic
Instructions
Dough
- Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer.
- Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough. The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency.
- Place the dough in a lightly oiled bowl, cover, and allow to rest till it doubles in size.
- Punch down the dough.
- Divide the dough ball into 4 parts.
- Roll each part into a circle at least 8 inches (20 cm) in diameter.
Filling
- Spread ⅓ of the Nutella on the first layer.
- Place the second layer on top of the first and repeat.
- Then put the third layer on top of the first two and spread the rest of the Nutella on top.
- Top with the fourth layer, this time only brush it with butter.
- Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge.
- Gently lift the triangles one at a time and twist them.
Coffee glaze
- Brush the dough with a coffee glaze.
- Allow resting for 15 minutes during which you would heat your oven to very hot 465 degrees Fahrenheit (240°C (rack in the middle)).
- Bake for 5 minutes on very hot (465 degrees Fahrenheit (240°C)), then lower the temperature to moderately hot (390 degrees Fahrenheit (200°C)) and bake for 15-20 more minutes.
Notes
- The 4 circles got to be about 8 inches (20 cm), but if they aren't exactly the same diameter, that doesn't matter to much. You won't see it when the bread is baked.
- Make sure your Nutella is at room temperature. When it's to cold it won't smear.
- When cutting the bread in 8 triangles, it's a good thing to put the bread in the refrigerator before doing so for about half an hour. Therefor the Nutella hardens and the forming of the bread is so much easier.
- Substitute Nutella by regular chocolate paste or white chocolate paste.
- Really delicious: Chop 2 oz (50 grams) hazelnuts. Mix them through the Nutella (make sure everything is at room temperature).
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