Beautiful Nutella Bread

 

 Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. 
I must admit when I saw this months challenge I was thrilled as I had seen a bread like this in Pintrest and have been planning to make them when I had time.
We could use variety of filling, and I pallend to go witht he Nutella one.
The bread was delicious not that soft as i would have expected and mine got too brown even though I lowered the temperatue when i saw it was getting dark.

Ingredients

1 can (400 gm) (14 oz) sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml) (12 gm) yeast
7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
Pinch of salt
Instead of the eggwash use
2 tablespoons (30 ml) (25 gm) (1 oz) milk powder
3 tablespoons (45 ml) lukewarm water
1teaspoon (5 ml) (5 gm) sugar
1/4 teaspoon (1 gm) instant coffee
For the filling
½ jar (200 gm) (7 oz) of nutella (or similar)

Directions:

1. Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer
2. Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough
3. 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
4. Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size
5. Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other
6. Divide the dough ball into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter
You can use a plate or any other round item as a template if you want your layers to be identical and uniform
8. Spread the Nutella (or similar filling) on the first layer
9. Place the second layer on top of the first and repeat
10. Top with the fourth layer, this time only brush it with butter.

Note:To help with the slippery Nutella, you can place the filled layers before cutting into the fridge for 20-30 minutes, this will help the nutella to firm up. That will make the cuts and twists easier.
11. 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.
I find that using a ruler to mark the dough makes the cuts easier and more uniform.
You can also dip your knife in flour before cutting, that helps to prevent the layers from sticking together. I have also found that a pizza cutter works well because it is extra sharp.
12 Using a knife make cuts that divide the dough circles into 8 triangles

12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture

13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside

14. Arrange the triangles on your baking sheet
Pinch the two angles at the base of the triangle together

14. Brush the dough with egg wash replacement
15. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle)
16. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes

Twisted bread with Féve Tonka

I have been wanting to make the Apricot Couronne from the time I saw when they ere making in Great Brisish Bake off. But then every time I wanted to make them,t here will be one ingridient I don't have at home. And then when I had all the ingridients I didn't had time to bake.

So when this month We Knead to Bake group decided to bake something of one'w own choice as Aparna's oven had to be repaired .

And the first recipe I thought was baki

ng this couronne though in the end I didn't as you can see.

What I did was take the recipe of the bread dough and then made into a twist with my own .

Which I must say turned out to be so good.

I even think these taste a bit like the bread/cookies I love to buy when I am in Cologne, though the ones I buy from there has marzipaan and almond flakes etc... but the similarity was with the crunch and the caramel taste one get from these.

This is one recipe I would make and of course with some other filling as they are so good.

One tip use baking paper to line the tray as there is butter sugar mix leaking while these are baked that if you don't use the baking paper it will be a very stick mess plus it will take hard work to clean the baking pan.



Original Recipe here

For the dough

250g/9oz strong white bread flour, plus extra for dusting

5g salt

7g/⅓oz instant yeast

50g/1¾oz unsalted butter, softened, plus extra for greasing

105ml/3½fl oz milk

1 free-range egg, lightly beaten

Filling: ( I didn't use the filling from the recipe did my own filling)

120 gm  unsalted butter, softened

120 gm dark muscovado sugar

1 Tonka beans grated

For the shiny glaze
3 tbsp of raspberry jam. ( the recipe said apricot jam but i didn't have that so use what i had)
Mw for 10 seconds and then you can use it for glazing.

For the sugar glaze
150 gm of powder sugar
1 to 2 tbso of egg whites ( if you don't want to used egg whites you can use water, I like the icing to get really hard so i use egg whites)

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.

Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.

While the dough is rising, make the filling. Beat the butter and muscovado sugar and the grated tonka beans together until smooth.

Line a baking tray with baking parchment or silicone paper.

After the dough is doubled , divide in to 6 ( I got 6, depending ont he suze it might vary) equal parts. On a well floured surface, roll out each dough ball into ssuares ( lookg to the step by step picture).

Using a spoon spread the filling mixture on the dough, covering all of the surface in a thin layer. Roll into a log and cut lengthways into half.

Now take the 2 parts and twist together and form into a round.

Make sure you show the cut side up.

Repeat with all dough balls.

Transfer to a baking tray lined with baking paper.

Cover with a cloth and let rise for 25 minutes.

Preheat the oven to 180°c and bake the twists for 20 to 22 minutes.

While baking you will see butter oozing out but that doesn't matter.
When it is baked remove them from the tray to a wire rack and brush with the Raspberry jam.
When the breads are fully cooled Drizzelz with the sugar glaze.
Sending this to yeast spotting.