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 :)
- 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)
- Mix the condensed milk, yeast, oil, water and eggs in the bowl of your mixer.
- Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough.
- 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.
- Place the dough in a lightly oiled bowl, cover and allow to rest until it doubles in size.
- Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other.
- Divide the dough ball into 4 parts.
- 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.
- Spread the Nutella (or similar filling) on the first layer.
- Place the second layer on top of the first and repeat.
- Top with the fourth layer, this time only brush it with butter.
- 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.
- 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.
- Then divide each triangle into two (2). That gives you a total of 16 triangles.
- Gently lift the triangles one at a time and twist them.
- Brush the dough with egg wash replacement.
- 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).
- 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.
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.