For anyone who loves Nutella! This recipe is adapted from one I found on Recipezaar (#63019).
This takes a bit of time but my partially whole-grain version turned out well. The texture is probably a bit different from the original -- it reminds me more of a scone -- but still delicious!
Time: 2 1/4 hours; 1 1/2 hours prep
Serves 12 (mine made 13 - oops)
1/2 cup warm water
1 (1/4 oz) package active dry yeast
4 tbsp granulated sugar, divided
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
3/4 cup unsalted butter, softened (not melted)
1 cup nutella, warmed slightly
2 tbsp water, for brushing
In large bowl, with electric mixer, stir 1/2 cup warm water, yeast, 2 tbsp sugar, and 1/2 tsp salt. Add 1 cup all purpose flour and the butter, mix on medium speed for 4 minutes. Add the remaining flour (both kinds), mix for an additional 2 minutes.
Grease a large bowl with nonstick cooking spray and place the dough in it, turning it over once. Cover with plastic wrap and let stand for 1 1/2 hours, or until almost double in bulk.
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
When the dough has risen fully, punch it down and transfer it to a floured surface. (I used a silicone baking mat on the counter for rolling it out.)
To warm the Nutella: put the one cup of Nutella in a microwave-safe bowl and microwave on high for 5 seconds
Roll the dough out to a 12x16 rectangle and spread evenly with the warmed Nutella, leaving a one-inch band around the edge bare. Beginning at the long end, tightly roll up the dough like a newspaper, forming a 16 inch log.
Brush the ends with water and bring them together to form a ring. Transfer ring to prepared baking sheet. Using a sharp knife sprayed with nonstick cooking spray, slice the ring into 12 individual buns - being careful not to cut all the way through so that the buns are still connected, allowing 1 inch between each slice. Gently separate them, so they rest against each other like dominoes.
Brush the ring with 2 tbsp water (I used maybe half of it and they looked pretty soaked to me) and sprinkle with the remaining 2 tbsp sugar.
Bake for 35-45 minutes until golden brown (with whole wheat it will be a bit darker).
Let cool slightly before serving.
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