Sunday, 18 October 2015

Nutella Chocolate Chips Bread twist

Caution, please continue reading this post until the last part.  Do not just read the first paragraph only! (evil grin)

I think this will be the first and last time I am going to make use of nutella in my baking UNLESS somebody will request for a baked goody that has nutella in it and will commit to eating every morsel of what I will bake.  May be I will reconsider baking nutella breads.  For now, nutella is out in my list of baking ingredients.

You ask me why? Well, let me tell you a short story.  I made a sweet bread with potatoes in it. The recipe of the bread is  the same as that of the base bread of my ube ensaymada.  If you haven't seen my post on my ube ensaymada, click this link. Basically the bread is not too sweet as I only used about 15% of sugar.  And also used the dark variety of chocolate chips (Callebaut - 44% cocoa mass).  So the culprit is the nutella.  There (evil grin)

BUT... Wait a minute... BUT...but... but... That is on the point of view of old adults who are paranoid about their sugar intake and type 2 diabetes.  This is definitely not for us (evil grin).  You can make this for your kids and I am very sure more than 101% they will love it specially if they are nutella or chocolate fanatics as most kids do.

When we have kids, I'd be baking this again.  I'll surely bake this for my nephews and nieces.  Try it and let me know your thoughts (wink wink)

PS: I was not paid by Nutella or anyone to use this product.



Dough :
All Purpose Flour (12.5% protein content) - 2 1/2 cups 

White Sugar -1/2 c
Salt - 1/4 tsp
Instant dry yeast (le saf) - 1 tsp 
Water or milk- 1/2  cup (+/-)
Butter flavored shortening - 1/4 cup
Egg yolks, slightly beaten - from 3 eggs

Egg, whole - 1 medium
Potato,boiled and mashed - 1 small


Dark Chocolate Chips

Chocolate Chips

Egg for egg-wash

Baking procedure:

     Fermentation time: 60 minutes
     Dough Scale:  70 grams / 10 pcs

     Resting Time : 10 minutes
     Proofing time :  45 minutes 

     Baking : 180 degrees celsius / 15-17 minutes

1. In a mixing bowl, using the dough hook attachment, on low speed, mix all the dry ingredients 
for the dough including the mashed potato, excluding for the salt. After mixing, add the salt.

2. Pour the water/milk, beaten egg yolks, and shortening then mix on medium speed until gluten develops.  To check if gluten has developed properly, get a small dough and stretch it, if a thin like film forms in the middle and doesn't easily breaks, the gluten is developed.

3.  Cover the mixing bowl with cloth, place it in a warm area, and allow the dough to ferment for 80 minutes

4. Brush your flat work surface with butter. Punch dough in the center and transfer it in your flat work surface.  

5.  Cut and weigh the dough into 10 pcs at 70 grams per piece.  Roll each dough to form a small ball. Rest for at least 10 minutes

6.  Using a rolling pin, roll out each dough to form a 3 x 7 inches rectangle.  Spread  a liberal amount of Nutella then sprinkle with chocolate chips.  Roll in the dough to form a cylinder. 

7. Slice the cylinder-formed dough in two.  Braid it then twirl it. Sprinkle chocolate chips on top. Place the dough on a baking sheet then proof for at least 45 minutes.

8.  After proofing, beat egg for the egg wash then brush the the dough with it.

9.   Bake the bread at 180 degrees Celsius for 15 to 17 minutes or until the top most part turns into a light brown color. 

Cool down the bread before before serving

© myFresha-licious (01November2015)


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