The gooey, chocolate-hazelnut spread elevates this pastry-like bread to new levels. Best if served slightly warm, but honestly, I’ll take it any way its served to me.
- 1 lb (grapefruit size) portion of the master recipe (the one I use for a crusty boule)
- 1/2 cup Nutella, softened
- 1 egg
- 1 Tbsp water
- 1 Tbsp sparkling or granulated sugar
Hold dough and dust top with flour, quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating dough a quarter as you go.
On a floured surface, roll dough into 11 X 10″ rectangle.
Microwave Nutella in small bowl 10 to 20 seconds, or until soft and slightly melted. Spread over dough, leaving 1/4″ border uncovered. Roll dough into a log, starting at the long end, then pinch the seam together.
Gently shape the log until it measures about 16″ long. Bring ends together to form about a 6-1/2″ diameter ring. Pinch ends together. Place on parchment paper-lined baking sheet.
Cover loosely with lightly floured plastic wrap; let stand in warm draft-free place 45-60 minutes, or until dough is slightly puffed and no longer feels chilled.
Meanwhile, heat oven to 375 degrees F. Whisk egg and water in small bowl. Lightly brush over top of ring. Sprinkle with sugar.
With kitchen shears, snip 1/2-inch-deep cuts 2 inches apart on top of ring.
Bake 25 minutes, or until golden brown. Cool on wire rack 30 minutes to serve warm, or cool completely.
Recipe from cooking club.com
