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.
- 1/4 cup unsalted butter (4 tablespoons)
- 1 cup cold milk (250ml)
- 3 1/2 cups all purpose flour
- 2 ¼ teaspoons instant or active dry yeast - 1 pack
- 2 tablespoons white sugar
- ½ teaspoon salt
- 2 large eggs
- ¾ cup Nutella
- In a small saucepan over low heat, melt the butter with the milk. Set aside
- In the bowl of a stand mixer or a large mixing bowl, add the flour, yeast, sugar and salt and mix
- Pour in the warm milk mixture and one egg, then mix with the paddle attachment or on low until a shaggy dough forms.
- Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking. Alternately, turn dough onto a floured surface and knead by hand for 5-10 minutes, or until smooth.
- Place dough in an oiled bowl, cover with plastic wrap or a clean tea towel and let sit in a warm place for about an hour or until doubled in size.
- Line a large baking sheet with parchment paper- set aside
- Divide the dough into 4 even pieces. Roll the first into a 12 inch circle and roll over a rolling pin to gently transfer to the cookie sheet.
- Warm Nutella for 15-20 seconds in a heat safe bowl in the microwave to make it more spreadable. Then spread 1/4 cup over the first sheet of dough, leaving a 1 inch border around the outside.
- Repeat with the remaining sections of dough, leaving the top layer plain without any Nutella.
- Trim off any overhanging dough if needed, and use the rolling pin to gently roll the whole thing a bit to flatten it slightly.
- Place a small ramekin (3-4 inches wide) in the centre of the dough.
- Make 4 evenly spaced cuts from the ramekin to the edge of the dough (so it looks like 4 quarter slices connected in the middle. Cut each of the four slices in half, then repeat 1 more time, so you have 16 strands in total.
- Take the ends of two of the strands, one in each hand, and twist them away from each other twice. Twist a third time only until the flat sides meet, then press the ends into a point. Make sure to press the ends together well so they don't break apart when they bake.
- Repeat with the rest of the strands and then cover loosely with a clean towel or plastic wrap and allow to proof for 30 minutes.
- Preheat oven to 350F. Brush pastry with an egg wash and bake for about 20 minutes, rotating if needed, or until golden. Best served warm.