Saturday, May 1, 2010

Nutella bread rolls

I remember watching an episode of "The Naked Chef" where Jaime Oliver spread some chocolate spread onto some bread dough that had been rolled out. He then lined the dough with sliced bananas and sprinkled liberal amounts of chopped peanuts. Thereafter, he rolled up the dough and joined the two ends to form a ring.

I did not have any bananas nor chopped peanuts on hand but I was keen to try baking bread that is shaped like a ring. As such, I made do with Nutella hazelnut spread.

INGREDIENTS

3/4 cup milk
4 tbsp butter (softened)
1 egg (lightly beaten)
3/4 tsp salt
3 cups bread flour
1 1/2 tsp instant dry yeast
Nutella hazelnut spread

METHOD

1. Place all the ingredients (except the bread flour, yeast and Nutella hazelnut spread) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board.

6. Divide the dough into smaller portions of desired size.

7. Shape each portion into a ball shape and place apart on a baking tray that has been lined with baking paper. Cover the baking tray with a dry cloth and leave for 10 minutes.

8. After 10 minutes, roll out each portion on a floured board into a rectangular shape. Spread the Nutella hazelnut spread on the rolled out dough, avoiding the edges of the dough.

9. Roll up the dough on a long side and shape into a ring.

10. Place the dough onto the prepared baking pan and cover with a dry cloth. Leave for 1 hour or until the dough has doubled in size.

11. Bake in an oven preheated to 180 degrees celsius for 20 minutes.

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