Today is new year´s eve and tomorrow is a new year, we are thrilled. I don´t know if you have noticed but we have been changing some things here, and we have a lot of more changes planned for this new year. All We have left to say is thank you, for readng our recipes and enjoying cooking just like we do!. Thanks for everything! And for the last recipe of the year we have something that´s always a for sure success.
This is the best of both worlds: bread and nutella. Just as simple, just as delicious. And now during the hoidays we bake a lot and that is why we have now thi great recioe for you!
We love it when it is time to eat dessert and we have something like this on the table. Plus, decorated with some confectioners sugar looks really festive. It is perfect to eat along with some coffee or your favorite tea.
- 1 C whole milk at room temperature
- 1/3 C granulated sugar
- 2 tsp dry instant yeast
- 3 1/4 C all purpouse flour
- 1/4 C unsalted butter melted
- 1 tsp salt
- 1 C nutella at room temperature
- Confectioners sugar to decorate
In a small bowl, place the milk and yeast together, stir a little and then let it sit for 15 min. for the yeast to activate.
In a different big bowl add the flour, sugar and salt and mix.
Add the milk mixture to the flour one. Mix it all using your hands or with a wooden spoon until a dough forms.
Add in the melted butter and knead using your hands until fully indorporated. Place the dough on a clean surface and knead for 20 minutes until soft and elastic (the whole kneading process can also be done using a mixer with a dough hook attached).
Make a ball with the dough, brush it with some vegetable oil and place it on a bowl, then cover the bowl with plastic kitchen wrap or a kitchen towel. Let the dough rest for 1 hr. or until it doubles in size.
Preheat the oven to 375°F (180° C).
Once this time has gone by, divide the dough in two. Roll out both pieces into rectangles of 10 inches (25 cm) long and spread half a cup of nutella on each one. Roll each one separate starting lengthwise to end up with two rolls.
Make a cut on the middle of each roll, also lengthwise (so the inside is now exposed) without cutting through the bottom side, now roll them up together (as if it was a braid, but with only two pieces instead of three).
Place the braid on a baking sheet lined with parchment paper forming a circle, cover with a kitchen towel and let it rest for 40 minutes.
Once this time has passed, bake for 20 to 25 minutes or until it starts turning golden brown. Decorate with some confectioners sugar on top.