From absolutely disliking chocolates, to making something out of them at least once a week, Ariana has definitely shared her love of bittersweet heavenliness with me.
She doesn’t yet like eating nutella right out of the jar, that’s why i had to look for recipes that would suit her taste and make a good enough and a healthy snack for her.
I still avoid, as much as I can, giving her any refined flour products, and that’s why decided to make this nutella bread with wheat flour instead. And it definitely turned out much much better than a regular bread.
This bread can be made with a lot of variations, cinnamon powder, honey, nutmeg, orange zest can be added to it. Or if you want to keep it plain and simple, just dusting it with sugar-cinnamon powder as soon as it is out of the oven, works wonders too.
Unlike most of the other breads, this recipe doesn’t call for too much rising or proofing time, and hence turns out to be a quick fix. It gets baked in hardly 15 minutes, and makes a wonderful breakfast bread.
You couldn't start you day any better than with this bread and a nice big mug of brewed coffee / formula.
Refined / Wheat Flour
1 + 1/8th Cup OR 160 gms
3/4 Cup OR 160 ml
1/2 tbsp dry yeast
1 tbsp / 15gms , melted
2 - 3 tbsp (or more of course, if it suits your taste. But don't spread too much or too thick, as it gets difficult to handled the rolled dough.
1 tbsp (OPTIONAL)
2 - 3 tbsp, for dusting
180 deg Centigrade
Keep all the dry ingredients ready. Especially while making breads, you cant waste any time looking for missing or substitute ingredients. That little time can definitely change the taste n texture of a bread.
Weight and keep the flour, sugar, salt and yeast ready in separate dry containers.
Now collect the wet ingredients - Warm milk, melted butter and egg yolk. Do make sure that all the ingredients, that cant be warmed, are at room temperature.
Once the yeast is dissolved, add the egg yolk and stir well. Then add the butter and mix well too.
Allow this mixture to sit for 5 minutes or so till it turns bubbly.
Add the flour to it and the salt. The salt balances out the yeasts action on the dough and prevents it from getting over active.
Mix the flour well to make sure the salt is well spread.
Then make a well in the flour to add the wet ingredients to it.
Keep mixing in the flour till it becomes a rough mixture.
Don't forget to keep some extra flour handy, as you would need this to spread on the counter in case the flour has become a little un-manageable.
Don't use too much pressure / roughness while kneading the dough, but slow and steady pressure while pushing the dough away from you with one hand, and bringing it back with the other. Follow this procedure till the dough comes together and starts getting tougher.
So if you feel that you have kneaded it enough and it stretches well when you pull it between both hands, then the kneading is just enough.
If you think the dough has become a bit too runny or dry, don't hesitate to edit the dough by adding flour or warm water to it, one tsp at a time.
Once the dough is ready, it will form a nice almost smooth ball, and wont stick to you hand at all.
Place it back in the bowl and cover with a wet kitchen towel or a cling film.
Allow it to rise for an hour.
Pull out the dough, scooping out from the sides of the bowl. This would release the trapped air bubbles and deflate the dough, making it much more easier to work with.
Preferably, don't use too much flour to sprinkle and do not flip the dough while rolling it out.
This is just to make sure that not too much of dry flour is sticking to the dough, as it would make it dry.
This would make it easier to roll over and shape the dough in the next few steps.
If you roll it too tight then it would tear at unwanted places during baking.
If it is too loose, then the bread would lose its shape while baking.
Once the dough is completely rolled and forms a tube, press a little harder on the last bit of the dough that has no nutella on it, this would help it stick to the body.
Once the dough is rolled and sealed, slide a butter paper under the bread. This makes it easier to move it from the counter to the baking tray after it has been shaped, preserving its structure.
using both your palms, slightly push aside the two parts of the bread, separating them from each other.
Then, very gently, you have to braid them, by passing each of them under and over the other.
Do not braid them too tightly or too loose. This would either tear the bread or make it lose its shape while baking.
Place one end of the dough at the bottom center of the butter paper, and put the dough in a circle and bring the other end to the bottom center too.
Once both the ends meet, press them together and fold them over like and envelope to seal the bread.
Check on the bread often after it has been in the oven for about 10 minutes. As its layers are thin and outwards, they hardly take a few extra minutes to burn.
Once the bread is done, you can sprinkle it with a bit of powdered sugar and cinnamon powder as soon as it is out of the oven.
We had a fabulous morning with this for breakfast, hope you do to!