Nutella® Inspired Pull-Apart Bread

Prepare the Dough

Step 1

Warm the milk in a small saucepan over low heat or in a microwave-safe measuring cup. Pour the warmed milk in bowl of a stand mixer. Sprinkle the yeast over top of the warmed milk. Sprinkle the sugar on top of the milk. Let stand for 5 minutes.

Step 2

Attach the paddle to the mixer and add the eggs and melted butter, and vanilla extract. Mix to combine. Add 3 ½ cups of the all-purpose flour and salt and with the paddle, mix to combine. Once the flour has been combined, let rest a few minutes in the bowl. This will help to hydrate the flour.

Step 3

Scrape the dough from the paddle and attach the dough hook to the mixer. Mix on medium speed to knead the dough for 5-7 minutes. Only add the remaining flour if needed. The dough should be smooth, elastic, and have a sheen to it. The dough may be tacky and stick to the sides of the bowl, and that is fine. Additional flour can be added to the bench when rolling out the dough.

Step 4

Grease a large bowl with 1 tablespoon of butter. Transfer the dough to the prepared bowl by using a rubber spatula to scrape the dough into the bowl. Cover with a towel or parchment paper. Set the bowl aside and let rise for approximately 30-40 minutes.

Begin the filling and assembly

Step 5

Once the dough has risen, remove the dough from the bowl and transfer to a lightly floured work surface. With a rolling pin, roll dough to a 18x14-inch rectangle.

Step 6

Spread the Nutella® or preferred chocolate hazelnut spread on the dough, leaving a ½ inch border. Use a small off-set spatula to spread out filing. Sprinkle the ½ cup of chopped hazelnuts over the filling.

Step 7

Starting on the long side that is facing you, roll the dough as you would a cinnamon roll. Use fingers to pinch and seal the long edge. The ends of the roll can be turned under and sealed. Roll the log with hands to lengthen the roll to approximately 22 inches long. Once the dough has been rolled out, carefully transfer to a parchment lined sheet pan and form into a circle shape. A large, round pizza pan also works well.

Once the dough is in a circle or wreath shape, kitchen shears will be used to make the leaf shape. This is done by having the shears in one hand and at a 45-degree angle, make a cut into the dough, but do not cut all the way through. When one cut is made, use your hands to pull the cut piece of dough to the side. Now make the second cut by doing the same procedure, but once cut, pull this piece of dough to the other side. This is making a shape that is similar to a wreath. Cut the remaining 20 pieces in the same process. The two ends that can be the top, can be just touching, and the dough pieces can be manipulated slightly to look appealing.

Step 8

Set the dough aside to rise for the second time. A piece of wax or parchment paper can be used and place the sheet pan in a draft-free spot for approximately 30 minutes.

Prepare the Egg Wash

Step 9

Once the dough has risen for the second time, prepare the egg wash by combining the whole egg and milk. Whisk together to combine.

Step 10

Using a pastry brush, brush the egg wash carefully over the dough so the chocolate filling does not smudge.

Sprinkle the ¼ cup of chopped hazelnuts on top of the dough.

Step 11

Bake in a preheated 350°F oven on the center rack for approximately 25-30 minutes. Be careful not to overbake, and if the pan is too close to the bottom of the oven, the bottom of the bread will be too dark. Once baked, set pan aside on a cooling rack to cool for approximately 15 minutes.

Prepare the Glaze

Step 12

In a small saucepan over medium heat, heat the sugar and water. Once the mixture starts to simmer, simmer for 10 minutes. Add vanilla and set aside to cool slightly.

Step 13

To finish the bread, using a pastry brush, brush the glaze over the bread that is slightly warm. Once brushed with the glaze, transfer bread to a serving platter or plate.

Additional Tips

The dough may be prepared and refrigerated overnight if desired. Place in a glass container with a lid to ensure the dough does not dry out.

For the finishing glaze, a tablespoon of hazelnut liqueur may be added along with the vanilla extract for a stronger hazelnut flavor.