Yield: 2 Loaves
Ingredients
Dough
530 g Plain Flour (plus extra for rolling out the dough)
100 g Caster Sugar
1 tbsp Instant Yeast
3 Eggs
60 g Whole Milk
60 g Water
¾ tsp Salt
150 g Unsalted, Butter, room temp or soft
300 g Nutella
100-200 g Chocolate Chips (depending on how chocolatey you want it!), chopped, ground to smaller bits
Sugar syrup
100 g Sugar
80 g Water
Instructions
Dough
Add flour, salt, sugar and yeast into the mixing bowl.
Add eggs, whole ilk, water into the bowl and mix with a dough hook attachment.
Mix to develop gluten for 10 min, then add in softened butter one cube at a time.
Mix until well incorporated and smooth.
Wrap loosely in cling film and let rest in the fridge overnight.
Lightly grease two loaf tins with the vegetable oil, then line the bottoms with greaseproof paper.
Dust the work surface with flour and roll out chilled dough on work surface. Spread Nutella over top and sprinkle on the chocolate chip bits.
Starting with the edge furthest away, roll the dough into a cylinder, sealing the edge. Cut off the edges with little filling.
Cut into two cylinders lengthwise and transfer to a lined baking tray and chill in the freezer for 10 minutes.
Slice one of the dough cylinders in half lengthways and place two halves on top of each other in a cross shape, cut side facing up. Twist the dough together twice/thrice on each side to form a helix, ensuring the chocolate-exposed side is always facing upwards. Pinch the two ends together and transfer to one of the prepared loaf tins, tucking the ends under if possible.
Repeat with the second half of the dough, then cover both loaves and leave to rise for another 2 hours at room temperature.
Preheat the oven to 175 °C.
Bake at 175 °C for 30 min.
Sugar syrup
Add sugar and water to a sauce pan and heat to dissolve the sugar. Bring up to a boil and let simmer for 2-3 minutes before removing from heat and let cool.
Assembly
Once the bread is out of the oven, immediately brush/drizzle/pour over the sugar syrup generously, ensuring the top is fully coated and shiny.
Leave to cool for 20 minutes in the tin, then transfer to a wire rack to cool to room temperature.
Adapted from: CupcakeJemma
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