So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I did actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And I love bread as well. So making this Nutella Star Bread was a no brainer for me!
It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.
A couple of years ago, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.
And there was the amazing Nutella Chocolate Chip Babka:
And for quite a few years I was on a cookie streak. I made some Nutella Sea Salt Stuffies:
And there were these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!
I was still loving the salty / sweet thing when I blogged about Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie.
But let me get back to talking about the recipe I’m sharing today: Nutella Star Bread. I found this recipe on the King Arthur Flour blog. The folks at King Arthur made it with a Cinnamon Sugar filling, which is delicious as well. That Christmas-y version is a staple around here come December. So being very familiar with the recipe, I thought it would be quite easy to swap out the cinnamon sugar for Nutella, what with it being World Nutella Day and all. Worked like a charm!
Visually stunning, everyone is always super impressed and thinks it must be soooo difficult to make. Truth be told it is pretty easy. It just involves making up an easy yeast dough, dividing it into 4 parts and rolling them out to 10″ circles and then a little layers, cutting and twisting of the dough.
And I must say this treat isn’t all looks, this decadent, Nutella stuffed bread practically melts in your mouth!
So what are you waiting for?! Grab you a jar of Nutella and dive right in! Great as a dessert, for breakfast or with a cup of tea or coffee, you just can’t beat this time-tested comfort food treat. So get your Star Bread baking and have a Happy Nutella Day!
Nutella Star Bread
recipe slightly adapted from: King Arthur Flour
- 241 grams (2 cups) all-purpose flour
- 46 grams (1/4 cup) potato flour or instant mashed potato flakes
- 35 grams ( 1/4 cup) nonfat dry milk
- 198 grams to 227 grams (3/4 cup + 2- 4 Tablespoons) lukewarm water, enough to make a soft, smooth dough
- 57 grams (1/4 cup) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons instant yeast
- 25 grams (2 Tablespoons) sugar
- 1 teaspoon salt
For the filling:
Nutella Hazelnut Spread ( I used about 1/2 of 13 oz. jar)
First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Or better yet, measure the weight of the ingredients using a handy-dandy kitchen scale. It is much more accurate than the using cups measurement systmen. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)
To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk.
Divide the dough into four equal pieces – again a kitchen scale really comes in handy here. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle. Place the circle on a piece of parchment and carefully spread the Nutella over it, leaving approximately 1/4″ – 1/2″ bare dough around the perimeter.
Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — Nutella spread, dough circle — leaving the top circle bare.
Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
While the star is rising, preheat the oven to 400°F.
Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.
Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.
Nutella Star Bread brought to you by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Nutella Star Bread: