Daring Baker's February 2014 - Beautiful Bread-

What a Beautiful Bread! Thanks to Sawsan from "the Chef in Disguise", she challenged us to make a Cinnamon Sweet Bread or a Nutella Twists.

I chose Nutella Twists. This Bread is fantastic to make.

I enjoyed making it and eating it!

My son ate a lot of Nutella Twists. After a long day at school, it was a pleasure to see all this Nutella on the Bread :)

Ingredients 

• 1 can (400 gr) (14 oz) sweetened condensed milk
• 3 large eggs
• 1 cup (240 ml) vegetable oil
• 1 cup (240 ml) warm water (115 degre F.)
• 3 teaspoons (15 ml) (12 gr) yeast
• 7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
• pinch of salt

Instead of the eggwash use

• 2 tablespoons (30 ml) (25 gr) (1 oz) milk powder
• 3 tablespoons (45 ml) lukewarm water
• 1 teaspoon (5 ml) (5 gr) sugar
• 1/4 teaspoon (1 gr) instant coffee

For the filling

• 1/2 jar (200 gr) (7 0z) of nutella (or similar)

Directions

1. Mix the condensed milk, yeast, oil, water and eggs in the bowl of your mixer.
2. Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough.
3. The dough will be slightly sticky due to the sweetened condensed milk, don't worry once the dough rests it will have a wonderful consistency.
4. Place the dough in a lightly oiled bowl, cover and allow to rest until it doubles in size.
5. Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other.
6. Divide the dough ball into 4 parts.
7. Roll each part into a circle at least 20 cm (8 inch) in diameter. You can use a plate or any other round item as a template if you want your layers to be identical and uniform.
8. Spread the Nutella (or similar filling) on the first layer.
9. Place the second layer on top of the first and repeat.
10. Top with the fourth layer, this time only brush it with butter.
11. To help with the sliperry Nutella, you can place the filled layers before cutting into the fridge for 20-30 minutes, this will help the Nutella to firm up. That will make the cuts and twists easier.
12. Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don't go all the way to the outer edge. A pizza cutter works well because it is extra sharp.
13. Then divide each triangle into two (2). That gives you a total of 16 triangles.
14. Gently lift the triangles one at a time and twist them.
15. Brush the dough with egg wash replacement.
16. Allow to rest for 15 minutes during which you would heat your oven to very hot 500 degre F./240 degre C./gas mark 9  (rack in the middle).
17. Bake for 5 minutes on very hot 500 degre F., then lower the temperature to moderately hot 390 degre F./200 degre C./ gas mark 6 and bake for 15-20 more minutes.

Storage instructions

The dough can be stored in the fridge for up to three days.

The bread, once baked can be stored in air container for 2-3 days at room temperature or in the fridge.

Comments

[Chantal]

I like this brioche!so yummy and particularly the form you have given to it!

Chantal

[Lou]

Looks delicious !