I am sure the idea of putting a thick layer of Nutella on the top of a slice of crunchy bread is not new to you. Big favourite of mine too, although many times I leave the bread and just grab a spoon, but you know what? I think it’s time to raise bread and Nutella to a whole new level. You’re welcome. 🙂

Ingredients

  • 350g white bread flour
  • 50g ground almond
  • 2 tsp powdered sugar
  • 2 tsp dried yeast
  • big pinch of sea salt
  • 2 tbsp melted (but not hot) butter
  • 100ml milk (full fat, lukewarm)
  • 100ml water (lukewarm)
  • 200g Nutella

For the top

  • 1 egg (beaten)
  • 2 tsp soft light brown sugar
  • ½ tsp ground cinnamon
  • 2 tbsp crushed hazelnuts

Method

In a mixing bowl, mix together the flour, ground almond, sugar and salt. In a small jug, mix together milk and water, warm it up in the microwave (to lukewarm), then add yeast and put it aside for 10 minutes.

Make a well in the centre of the dry ingredients, then add melted butter and yeast mixture. You can use a kitchen machine or your own hands, both work perfectly well.

If you are using a kitchen machine, knead the dough on a medium-high programme until it’s nice and smooth. It has to feel silky soft and slightly wet, but not sticky by the end of the kneading process. If it feels too dry, add a couple of drops of milk or water.

If you are working with your hands, tip the dough onto a lightly floured work surface and knead it until the dough becomes very smooth, like the butt of a baby and it is not sticking to your hands anymore (it takes about 10 minutes work).

Place the dough in a lightly oiled bowl and leave to prove until doubled in size, which takes roughly an hour, depending on the temperature and humidity of your kitchen.

When it has doubled in size, knock back the dough and roll it into a ball. Slightly flour a flat work surface (kitchen counter/table), and then roll out the dough away from you into a square shape (equally long with a 900g loaf tin).

Gently warm up the Nutella in the microwave and spread it all over the dough (leave about 1cm free on the edges). Roll it up (just like a Swiss roll) as tight as possible without tearing the dough. Fold the two ends of the dough underneath, and then place it into a well buttered loaf tin, and leave to prove until doubled in size again (another 45-60 mins).

In the meantime, preheat the oven to Gas mark 5 (190 C).

In a small bowl, beat the egg and give a nice egg wash to the dough. Then mix together brown sugar, cinnamon and hazelnuts, sprinkle it over the bread.

Bake your Nutella bread until it’s golden brown all around and the kitchen smells like a sweet cinnamony dream.

Let it cool completely on a wire rack, then enjoy your creation.

Ingredients and equipment I use:

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