Nutella Crunch Braid

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

This braid is gorgeous! I think everyone loves Nutella one way or another. I am not even a huge fan of hazelnuts but Nutella always hits the spot. If you eat it for breakfast, dessert, or even a snack, it’s perfect and so is this crunch braid. I had a lot of fun making it, I do feel a bigger pay off when baking if it comes out beautiful. This bread also has hazelnuts in it, hence the crunch part, for a fantastic, but not overwhelming texture.

Recipe

Makes: 1 (10-inch) braid

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Ingredients

  • Basic Pull-Apart Bread Dough
    • ⅔ cup warm whole milk (105°F to 110°F)
    • 1 tablespoon (12 grams) granulated sugar
    • 1 (0.25-ounce) package (8 grams) active dry yeast
    • 3¼ cups (406 grams) all-purpose flour, divided
    • ¼ cup (57 grams) unsalted butter, melted
    • 2 large eggs
    • 1 teaspoon (3 grams) kosher salt
  • ½ cup chocolate-hazelnut spread*
  • ½ cup (57 grams) toasted hazelnuts, skins removed and finely chopped
  • 1 large egg, lightly beaten

Directions

  1. Basic Pull-Apart Bread Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. With mixer running on low speed, add 1 cup (125 grams) flour, beating just until combined. Add melted butter and ½ cup (63 grams) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1¾ cups (218 grams) flour, beating until a soft dough forms. (Dough will be sticky.)
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  4. Nutella Crunch Braid: Spray a 10-inch round cake pan with cooking spray.
  5. On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes.
  6. Roll dough into a 16×14-inch rectangle. Spread chocolate-hazelnut spread onto dough, leaving a ½-inch border on all sides. Sprinkle with toasted hazelnuts. Starting with one long side, roll up dough jelly-roll style, and press edge to seal. Place dough, seam side down, on a cutting board, and cut in half lengthwise. Carefully twist dough pieces around each other, and form into a circle. Place in prepared pan, cut sides up. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 45 minutes.
  7. Preheat oven to 350°F.
  8. Bake until golden brown and a thermometer inserted in center registers 190°F, 45 minutes to 1 hour, covering with foil halfway through baking time to prevent excess browning, if necessary. Let cool in pan for 20 minutes before inverting onto a serving plate.

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