Close your eyes and imagine a chocolate-hazelnut danish. The top of the pastry has been whimsically french braided and little slits in the bread tease your taste buds with a glance at the Nutella within. Now open you eyes: is your mouth watering yet? Cause the memory alone is making me crave some. Personally I don’t like spreading my Nutella on bread because I find bread too savory- I think that it detracts from the confection of the chocolate. But somehow, this pastry perfectly compliments the Nutella. It’s mild and vaguely sweet; but it doesn’t get overpowered by the filling. They work in perfect harmony. And good news: the recipe makes two good sized loaves of chocolate bliss, so scarcity is a nonissue.
Warm the milk in the microwave for 40-50 seconds. It should be warm, but not hot. Combine the milk, sugar, and yeast; let sit for 5 minutes or until foamy. Place flour and salt into a bowl and stir with a dough hook. Gradually add the yeast mixture and cooled butter, combining until smooth. Increase the speed and knead for 3-5 minutes.
Place dough in a large bowl that has been greased with oil, turning to coat the dough. Place in a warm place and allow to rise until doubled in size; about an hour.
Divide the dough in half and work one half at a time. Roll each half into a rectangle on a lightly floured work surface. Generously spread Nutella down the middle third of the rectangle, lengthwise.
With a sharp knife, cut 1 inch strips down both sides of the dough from filling to edge. Starting at one end, alternate folding a strip from each side toward the middle at an angle. Fold the final two slices horizontally. Carefully transfer onto a baking sheet (I needed a second pair of hands to move it safely) and lightly spray the top with oil. Return to a warm place and let rise for 1 hour, or until it has doubled in size again.
Preheat the oven to 350 degrees. Bake for 20-25 minutes, until golden brown. Remove from the oven and allow to cool before slicing and serving. Store in an airtight container.
Ingredients
Directions
Warm the milk in the microwave for 40-50 seconds. It should be warm, but not hot. Combine the milk, sugar, and yeast; let sit for 5 minutes or until foamy. Place flour and salt into a bowl and stir with a dough hook. Gradually add the yeast mixture and cooled butter, combining until smooth. Increase the speed and knead for 3-5 minutes.
Place dough in a large bowl that has been greased with oil, turning to coat the dough. Place in a warm place and allow to rise until doubled in size; about an hour.
Divide the dough in half and work one half at a time. Roll each half into a rectangle on a lightly floured work surface. Generously spread Nutella down the middle third of the rectangle, lengthwise.
With a sharp knife, cut 1 inch strips down both sides of the dough from filling to edge. Starting at one end, alternate folding a strip from each side toward the middle at an angle. Fold the final two slices horizontally. Carefully transfer onto a baking sheet (I needed a second pair of hands to move it safely) and lightly spray the top with oil. Return to a warm place and let rise for 1 hour, or until it has doubled in size again.
Preheat the oven to 350 degrees. Bake for 20-25 minutes, until golden brown. Remove from the oven and allow to cool before slicing and serving. Store in an airtight container.
Thanks to Southern Kissed for the recipe!
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