BRAIDED NUTELLA BREAD RECIPE - (4.5/5)
Provided by LizY-2
Number Of Ingredients 10
Steps:
- DO NOT preheat your oven yet! Start by dissolving yeast with 1/4 cup warm water, in a small bowl. Let sit for about 10 minutes. Add to the bowl of a stand mixer with the dough hook attached, flour, salt, & sugar. Start with a low speed, gradually add water. Add the yeast mixture and continue to mix at a low speed. If dough is still lumpy, add 1 tablespoon of water. Then turn the speed to medium and keep turning for up to 7 minutes. Using a glass bowl (allowing room for dough to raise), lightly oil it and place the dough in & cover with a plastic wrap. Let sit in a WARM place, it should double in size in about an hour. This can raise over night, just be sure to punch down or knead your dough after an hour in a warm place, recover the bowl and place in fridge. Leaving it in a warm place will allow the yeast to continue activating will create a stronger taste. Not an ideal taste for this sweet bread. When ready, divide the dough into 2 equal portions. I suggest doing the following steps on parchment paper or a silicone baking sheet, otherwise its hard to transfer to your baking sheet. Roll the dough into 2 circles, one at a time. Take the Nutella and scoop an even layer on the surface, leaving half an inch of margin of dough all around. Then place the other rolled circle of dough (Nutella free) on top. Use a knife or kitchen scissors to cut the dough down the middle, but keeping one center intact. Look at the image for guideline. Take 2 cut sections at a time and turn the cut sides away from each other, twist the ends of the dough to overlap each other. Do this for every cut you make. Cover again and let rest in a dry place for about 20 minutes. In the meantime, preheat to 350°F. Before placing in the oven, brush it with some egg wash (whisk 1 egg and 1 tablespoon of water). Bake about 20 minutes. To get that lightly brown look and taste on top, raise oven temp to 425°F and bake for another 5-7 minutes. Let it cool before serving.
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