This delicious soft, spongy and crunchy pull-apart bread with Nutella and hazelnuts is perfect for serving on a gray autumn or winter’s day. The bread can be cold-raised and served, for example, as a sweet touch to a brunch. I’ve made this as a cinnamon bread and with cheese, garlic and parsley, too. Enjoy!
I had the first photo-shoot yesterday. We shot pictures for my forthcoming cookbook and, if I may to say so myself, it’s going to be the world’s most beautiful book!
Pull-apart bread with Nutella and hazelnuts
Ingredients
DoughInstructions
Dough
Start by dissolving the yeast in half of the lukewarm milk in a food mixer. When dissolved, pour in the rest of the milk. Add the salt, sugar, eggs, butter and cardamom and stir well. Now add about half the flour and knead the dough in the machine. Then add the rest of the flour until the dough is no longer sticky and releases from the bowl as it’s being stirred. Cover the bowl with a dish towel and allow the dough to rise for 1 hour.
How to assemble the bread:
Heat the oven to 185 C convection.
Roll out the dough into a rectangle on a floured surface. Spread Nutella over the entire bread and sprinkle with hazelnuts. Cut the dough into 3 equally-wide strips and place them one on top of each other, so your bread has 3 layers with the filling on the top. Cut this into squares that fit the short length of a large loaf pan (3 L). Line the squares next to each other in the loaf pan until it’s completely filled. Let the bread rise for about 30 minutes under a dish towel. Brush the bread with an egg wash and bake it in the oven for about 30-35 minutes until it’s cooked through. You can take the bread out of the pan and bake it a little longer if the bottom needs a bit more. Eat the bread while it’s warm and freshly baked—that’s the best. Enjoy!
If you would like to frost the bread, mix some confectioner’s sugar with boiling water for a glaze. Drip the glaze over the warm bread.
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