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.
Katrina @ Warm Vanilla Sugar says
May 7, 2015 at 7:21 amOh my!! Pure deliciousness right here!! Love that twists dough!
Vickie S. says
May 7, 2015 at 8:29 amHi Audra, this looks absolutely fabulous! The bad news is, I don’t care for Nutella. Do you think it would work as well with a cinnamony-butter-brown sugar type mixture similar to that used in yeasted cinnamon buns? thanks!
Audra says
May 7, 2015 at 9:49 amHey Vickie! Yes- I think that would work, but you’d definitely want it to just be a thin dusting. I think if its too much it will be difficult to twist. If you try let me know how it turns out! :)
Vickie S. says
May 7, 2015 at 10:05 amThanks, will do! Btw, I made your Margarita Bars for Cinco de Mayo and they came out fantastic! My co-workers went nuts over them
Laurie M says
May 3, 2019 at 8:02 pmDelicious and Beautiful. I Made it using Sugar, cinnamon, Flour and butter.. 1 ded gues a amounts. . 1stick butter .. 3/4 cupp sugar,3/4 cup flour, and 2 table spoon of cinnamon. . I added all ingredients and warmed to a spreading consististy . Spreadon each layer, let rise and baked per instructions. .
Will make it again..
Jessica @ Golden Brown and Delicious says
May 7, 2015 at 9:43 amI’ve always wondered how these beautiful twists are made! Thanks for the step-by-step photos…I think that will seriously increase my chances of giving it a shot :)
Katy | Her Cup of Joy says
May 7, 2015 at 11:12 amWow this looks amazing. I always thought it was much harder to make, thanks for the step by step instructions. I will attempt this soon :)
Lauren at Keep It Sweet says
May 7, 2015 at 11:30 amI’m not even the biggest nutella lover but boy do I want this! Hope you have an extra special Mother’s Day my dear:-)
Audra says
May 7, 2015 at 2:06 pmYou too love. The first is the best! <3
leana says
May 7, 2015 at 2:59 pmLooks yummy – question when you say a 1/3 of sugar do you me 1/3 cup sugar
Audra says
May 10, 2015 at 11:40 pmYes- sorry for the confusion- I will correct the recipe!
Kristie says
May 22, 2016 at 9:52 pmIs it really 3 1/2 cups of flour to 3/4 cups of milk because my dough is hard and I sifted the flour first.
Melissa says
May 7, 2015 at 9:23 pmThis is soooo pretty!! Could I clarify what kind of flour you use? Pastry or AP?
Audra says
May 10, 2015 at 11:41 pmAll purpose!
Jenna says
May 7, 2015 at 10:06 pmThis look so beautiful and delicious! I’d love to give it a try :)
Stephanie @ Eat. Drink. Love. says
May 8, 2015 at 1:36 amI saw the video on FB for this and have so been wanting to try it! So pretty!
Regan @ Cabot Creamery says
May 8, 2015 at 5:54 amGorgeous!!!!
Erin @ The Spiffy Cookie says
May 8, 2015 at 3:45 pmA friend just made me this very thing for my birthday! It was so stinking good! She was disappointed it didn’t come out as pretty but my taste buds didn’t care.
Sandi Brimmer says
May 9, 2015 at 2:17 pmAt what temperature do you bake it?
Audra says
May 10, 2015 at 11:41 pm350F :)
Joanne Bruno says
May 11, 2015 at 6:11 pmI feel like I died and went to heaven. This is GORGEOUS!!
Maribelle says
October 17, 2015 at 7:39 pm‘So i tried making this and my dough turns out too dry and I used the right amount of ingredients..also wont the egg yolk cook when you mix it in the hot milk and butter?!
Audra says
October 19, 2015 at 9:22 amYou don’t want to milk to be scorching hot, just very warm so the yolk should be fine! I’m not sure why your dough was dry but lots of factors like climate, elevation etc can come into factor with yeasted doughs. I’d say add a bit more water to the dough a little at a time until it is the right consistency.
Stephanie Smith says
May 7, 2016 at 8:07 pmSo I’m making this now and I was really concerned that you did not say to cool the milk mix before adding it to the yeast. I was really afraid it would scald the yeast and that it wouldn’t develop/rise. But I followed directions and now it is in the rising period but it’s been sitting for 30 minutes already and looks pretty disappointing. Is letting the milk cool a step you left out? My dough is super dense. :'(
Audra says
May 7, 2016 at 10:13 pmI never cool the milk! Usually it sits for about 5 mins while I prep the other ingredients and by the time I add it it’s fine! If your dough isn’t proofing try putting it in a warmer spot? I like to preheat the oven for a few mins and then turn it off and proof in there.
Jen says
November 26, 2015 at 12:11 pmAny idea how far in advance I could make this?
Stephanie Smith says
May 7, 2016 at 10:36 pmWell I ended up letting rise for double the time which seemed to do the trick. I can’t wait to taste it in the morning!
Stephanie Smith says
May 11, 2016 at 11:11 amI was thrilled at how pretty this turned out but the taste left something to be desired. The dough was just so tough. Not light and fluffy like a cinnamon roll dough at all. Again, I suspect due to the yeast being killed by extreme heat of the hot milk. Generally liquid added to yeast is supposed to be about 110 degrees which is luke warm to the touch. Lesson learned.
Audra says
May 11, 2016 at 11:54 amIf your dough proofed the yeast wasn’t killed. Maybe your milk was too hot? I heat it until *just* simmering- so I turn the heat off before it gets too hot. Usually just when the butter has melted. I have made this dough no less than 20 times and it’s always very fluffy so not sure what went wrong. Happy to help you troubleshoot!
ANNA STANKOVIC says
May 14, 2016 at 12:44 pmHi I just started making this too & am finding the dough too dry to rise. Just double checking, it’s only 3/4 c. milk (& not 1 3/4?….or maybe some water?). It doesn’t look anything like your picture
Christine says
December 4, 2016 at 10:49 amLike many of the other reviewers, I too am finding that the dough is rock hard. I already broke a spatula and am afraid of burning out the motor on my Kitchen Aid Eben thigh i have already added an extra 1/2 cup milk.
Audra says
December 16, 2016 at 8:57 pmI’m sorry that happened for you. My dough , as you can see in the pictures, was soft and fluffy. It’s hard to know what went wrong when you made it.
Sandra says
December 30, 2016 at 11:44 amHi, I haven’t found the answer to the question of how far in advance can you make that pastry and how to warm it up for the party.
Audra says
December 30, 2016 at 9:55 pmI would make it but not bake it. Put it in the fridge and then let it sit at room temp for the final proof and then bake it fresh :)
Sandra says
December 30, 2016 at 11:16 pmThank you for your response . Unfortunately I already baked it today. It turned out sooo good! I need it for New Year’s party. Any suggestions at this point of how to warm it up , like for how long and at what temperature should I put it in the oven? Your advice is greatly appreciated.
Maria Peñaranda says
January 6, 2017 at 4:22 pmI love step by step photos because I can make sure what i’m doing is going right
Lisa says
April 2, 2017 at 10:52 pmI made this tonight and it turned out sooooo good! I didn’t have enough Nutella, so I did two layers of Nutella and one of raspberry jam. Wish I could put a picture of it in this section so you could see it. Your instructions were super helpful!
Allan Snackbar says
April 21, 2017 at 4:06 amcheese
Vivienne says
July 13, 2018 at 2:07 pmHello there,
We are making this today for a get together tomorrow evening. Does this store well? And would you recommend heating it up before people come tomorrow evening?
Thank you in advance!☺️
Audra says
August 1, 2018 at 8:15 amYou could make it and form the pastry and then chill until you’re ready to back. I’d enjoy it fresh!