Andy asked me if I wanted him to make brunch or go out for Mother’s Day and I chose to go out. I have faith that he could pull something yummy together, but I just want my kitchen to stay clean all day, and have someone else worry about everything. You get me? He even sweetly offered to make something from my blog, and I’m tempted to send him this recipe and say this is what I want!!! No no I’d never do that to him. ;)
I saw this pastry via a video that has been going around on Facebook. It didn’t even have sound, but just showed the baker assembling this beauty and I knew right away I’d be trying it soon. I love the process of elaborate desserts and for how fancy the “after” is, although the process of this one was pretty simple. (PS- I took some step by step photos to show you how it’s done- they’re at the bottom of the post!)
A basic sweet dough (similar to what you make for cinnamon rolls,) Is divided into 4, and then one by one you roll each section into a circle, spread it with nutella and then repeat. After you have 4 layers of dough you make a few cuts into the dough, give them a twist, pinch off the ends and into the oven it goes. I swear it’s easier than it sounds!
I haven’t baked with Nutella much on this blog, not because I don’t love it, but it’s just not an ingredient I often think of when creating something sweet. I really adored this though, and definitely plan to use it more often. This pastry is to die for. It allows you to pull off your own twisty, turny bite, making it perfect for a group brunch or buffet. As you can imagine, the inside pieces get deliciously ooey gooey with layer upon layer of tender dough, and melty Nutella. I made a bit of a mess with this whole process- getting my Nutella fingers all over everything, but you can bet it didn’t stop us from thinking this was just fabulous.
- 3½ cups flour plus more for sprinkling
- ¾ cup whole milk
- 2 egg yolks ((save the egg whites for brushing)
- 1 package active dry yeast (2¼ teaspoons)
- 4 tablespoons of butter (1/2 stick)
- ¼ cup of sugar
- pinch of salt
- about 1 cup of nutella
- In a small saucepan, warm the milk and butter, until just simmering (you don't want it to scorch.)
- In the bowl of a stand mixer fitted with a paddle attachment. Combine 2½ cups of the flour, yeast, sugar and salt. Stir until combined.
- Add the egg yolks and milk/butter mixture. Gradually add the rest of the flour, ½ cup at a time until a soft dough forms. Switch to the dough hook and knead for 5-7 minutes or until a soft, smooth dough is formed that springs back lightly when pressed.
- Place the dough in a lightly oiled bowl and cover with a clean towel. Let it proof in a warm place for about 40 minutes or until doubled in size.
- Divide the dough into 4 equal sections. Cover the ones you aren't using, and work with one at a time.
- Shape the dough into a circle and roll out to a 10-inch circle. Spread a layer of nutella onto the dough, avoiding the very outer edge.
- Repeat 2 more times with the remaining dough/nutella, rolling each section out, placing it on top, and spreading the nutella on. Top with the final dough round.
- Use a plate to create one perfect circle, lightly tracing with a sharp knife and then trimming the dough away.
- Divide the dough into 16 sections, leaving a 3 inch circle in the middle. Use a sharp knife to cut the sections.
- Twist each section and then press the edges together two at a time. (See pictures below to make this more clear.)
- Brush pastry with egg whites. Bake at 350F for about 20 minutes, or until pastry is golden. Serve warm or room temperature.