Nutella Bread encases ripples of smooth Nutella and crunchy little hazelnuts encased in folds of slightly sweetened dough, twisted to look like a snowflake and dusted with icing sugar – for verisimilitude, obviously.
Nutella Bread is so deceptively simple that making this bread is an activity eminently suitable for doing with children, but actually there is something quite lovely about doing it alone.
In many ways, this is my platonic bake: an involving bake which needs to be left and returned to, requiring short bursts of activity, without being manic, with languorous cup-of-tea breaks in-between each stage.
Although the bread looks complicatedly and elaborately braided, the truth it that it uses a simple twist: there is no plaiting, no numbering of strands. I am clumsy and impatient, so I adore a recipe like this which does the work for me.
It is wildly impressive, should be met with coos and applause and demands to be eaten in broad slabs, alongside steaming coffee. It goes like this…
Nutella Snowflake Bread
Makes: One giant snowflake (eight hearty slabs or sixteen more elegant slivers)
Takes: 1 hour-1 hour 20 minutes
Bakes: 20 minutes
180 ml of whole milk
1.5 tsp dried active yeast
500g plain flour (plus a little more for when you roll the dough)
Pinch of salt
1 small pot of Nutella (smallest available that I’ve found is 200g, which is probably a little more than you need, but having excess Nutella in the house is no bad thing)
50g chopped hazelnuts (optional)
1 tablespoon of demerera sugar
1 tablespoon of icing sugar
1. Heat the milk in a pan over a low heat until it is warm but not hot, then add all of the yeast, a tablespoon of sugar and a tablespoon of flour, and stir. Leave for 15 minutes to allow the yeast to activate.
2. Separate the eggs into yolks and whites, and set the whites to one side. Combine the yolks, flour, sugar, salt, butter, and milk-yeast mixture in a large bowl using a spoon. When the ingredients have broadly come together, scatter a little bit of flour on a clean work surface and knead and stretch the dough for around seven minutes until it is a smooth ball. This is prime quiet time. Set aside in a cling film covered bowl in a warm place to allow it to prove for one hour.
3. About 15 minutes before the proving time is up, preheat the oven to 180°C. Put the chopped hazelnuts in a single layer on a small baking tray and place in the oven for around 10 minutes. When you can smell them toasting, remove them from the oven. Keep an eye on them as nuts can catch very quickly, and you don’t want to burn them. Meanwhile stand the Nutella jar in a deep bowl and pour hot water around the jar, but not so that it reaches the lid. This will slightly melt the Nutella to make it easier to spread.
4. Remove the dough from the bowl and punch the air out of it. Divide into four even pieces. Roll the first piece of dough into a large, thin circle. Take a large cake tin or large plate and use it as a template to cut out a big circle – about 25 cm. Lay the thin dough circle gently on a large tray lined with baking paper. Spread a layer of Nutella (I use a spatula or palette knife) over the dough, right up to the edges, and sprinkle with hazelnuts if using.
5. Roll out another circle, and cut it in the same way. Lay over the top of the first circle, spread with Nutella, and sprinkle with more hazelnuts. Repeat once more with the third piece of dough. Roll out the fourth and final piece of dough, cut into the same sized circle, and lay gently on top of the others. Take a sharp knife or a pizza cutter and make sixteen equal incisions, from the outside in, cutting towards the centre of the dough, but stopping short so that there is an uncut section in the middle about the size of a two pound coin.
6. Take two adjacent strips of dough, one in each hand, and gently stretch and twist them away from each other, exposing the filling. Twist each piece twice (so they have been turned 360 degrees) and lay next to one another. Slightly tuck the tails of the strands under one another. Repeat until all strands have been twisted.
7. Here, you can give the dough a second prove for 20-30 minutes, or bake it straight away. If it receives a second prove, the bread will be lighter, more crumbly, and perhaps unsurprisingly, more bready. If you bake straight away, as I often do, it will be crisper and flatter, the layers more defined.
8. Brush the top of the bread with some of the reserved egg white and sprinkle with demerera sugar. Bake for 20 minutes or until the top if brown and glossy.
9. Allow to cool fully, then dust with icing sugar for the full snowflake effect.
10. TA DAH!
Icing on the Cake
This bread needs nothing more than a light dusting of icing sugar. The possibilities for tweaking this bread are essentially endless. Try sprinkling the Nutella with a little ground cinnamon or nutmeg, or add orange zest between the layers. Replace the hazelnuts with chopped pistachios and dried cranberries. Swap the Nutella for Biscoff, or introduce a middle layer of peanut butter, bookended by the Nutella layers. You could even fill the bread with mincemeat and glaze it with sieved apricot jam. At the moment I’m thinking about a savoury variation with pesto and hazelnuts and gruyere. But first, try it with Nutella and hazelnuts. Trust me.