Being at home due to the quarantine is not the easiest thing to do, but we can, at least, make it sweeter, right? Nutella can be the best remedy for a boring day stuck at home!
So today I’m sharing an easy Nutella Bread recipe I learned from Gemma Stafford, my favourite bakery youtuber. She created what she calls “crazy dough”, an easy dough to make that can be used for a variety of recipes. You can make bread, cinnamon rolls, focaccia and even pizza.
This is what I shared on my Instagram Stories. Don’t forget to follow me to see future recipes in real time:
For this bread you have to prepare the “crazy dough” first:
- 1/2 cup 4floz/120ml milk
- 1 teaspoon sugar
- 2 teaspoons dry yeast
- 3 1/3 cup 16 1/2 oz/500g all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 3/4 cup 6oz/180g plain yogurt
- 1 whole egg*
In a small jug stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
In a large bowl combine the flour, baking powder, and salt.
In a separate bowl combine the yogurt and the egg.
Once the yeast has activated add the yeast mixture and yogurt-egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
Once the dough has risen it should be about double in size. From here you can take this crazy all-purpose dough and make a lot of things!
Once you have the dough, we can make Nutella bread. For this recipe we only need half of the dough, but don’t worry, the other half can be stored in the fridge for up to 4 days or frozen.
Braided Nutella Bread
- 1 batch Crazy Dough
- 1/2 cup 5oz/150g Nutella
- Once your Crazy Dough has proofed for the first time (about 1 hour) transfer to a lightly floured surface.
- Cut the dough in half to create 2 loaves. Roll using a rolling pin to 16 x 9 inch rectangle.
- Using a spatula or butter knife spread the Nutella across the rectangle in an even thin layer, about 1 inch away from the edge of the dough. You don’t want too much Nutella as it can muddy when you cut your bread.
- Using your fingertips gently roll the dough into a tight log. Once the dough had been rolled into a log carefully slice down the center of the log using a serrated knife.
- Now that you’re left with 2 parts of dough start at the top pinching the 2 parts together, then twisting them around each other until you get to the bottom. Re-pinch pinch the bottom and top of the twisted log together to secure the loaf.
- Grease a loaf tin with vegetable oil and carefully lift your braided loaf into the center of the tin.
- Cover with plastic wrap and a tea towel and allow to proof for a second time, 45 minutes to an hour.
- Pre-heat your oven to 375oF (190oC). Uncover your braided loaf (it should be about double in size) and bake for 20 to 25 minutes.
- Allow to cool in the tin for 15-20 minutes before slicing and serving, enjoy!