Sweet, buttery dough filled with warm nutella. OH MY GOD!!!
February 5. is the World Nutella day! Yaaaay seriously whose idea was this? Cause she/he is a genious. On this day we are totally allowed to eat as many nutella as we can. No, we aren’t just allowed, we MUST eat nutella ;). So nutella get ready because I am coming!!
So far one of my favourite recipe I have uploaded to the blog! I am not kidding.
First things first the dough part. It’s airy, light, buttery, warm, slightly sweet. This is the best yeast-y dough I have ever made.
Then this whole amazingness is filled with nutella. I mean, what could be better?
And just for some extra touch I poured some melted butter and cinnamon on top of the balls before baking.
It’s the best straight out of the oven. If it survives the first day I would recommend to warm it up slightly before eating it.
This is an easy recipe and perfect for any breakfast. You can make the bread a day ahead and the next morning you just have to bake it!
If you want to celebrate the world nutella day with a delicious recipe make this nutella monkey bread. You won’t regret it!
Nutella Monkey Bread
Prep Time: 20 min. Baking Time: 40 min. Total Time: 3 hours Portions: for 6-8 persons
Ingredients:
3 and ¼ cups or 455g all-purpose flour
2 and ¼ teaspoon or 6g active dried yeast
¼ cup or 50g granulated sugar
2 teaspoon salt
1 cup milk
2 tablespoons butter
1/3 cup water
¼ cup or 50g butter (melted)
1 teaspoon cinnamon
1 tablespoon granulated sugar
around 1- 1 and ½ cups nutella
Directions:
1. In a large bowl stir together the flour, yeast, sugar and salt with a standing mixer.
2. In a microwave safe bowl or jug warm up the 2 tablespoons butter, milk and water until lukewarm. 3. Turn on the mixer with a dough hook attached and slowly add the warm mixture on a low speed. Mix for around 2 minutes.
4. Turn on the speed to medium-high and let it work for around 8-10 minutes until the dough is shiny and only a little bit wet.
5. Take the dough out from the bowl and rub the bowl with vegetable oil then put the dough back. Cover it with plastic wrap and a kitchen towel. Rise the dough at room temperature for 1-1 and ½ hours until it’s doubled in size.
6. Turn out the dough onto a floured surface, knock out the air then roll it until around ½ inch or 2 cm thick. Cut out around 1 inch or 3cm wide stripes then cut them into squares. (If they are not the same size that’s absolutely fine.)
7. Melt the other ¼ cup butter and mix in the cinnamon and the 1 tablespoon sugar.
8. Flatten the dough squares and fill them with around ¼-1/2 teaspoon nutella. Then roll them into balls.
9. Pour a layer of the butter-cinnamon mixture into a Bundt pan. Then add a layer of balls. Don’t put them too tight because they will rise. After a layer of dough pour more butter mixture on the top. Repeat this until you run out of dough.
10. Cover the pan with plastic wrap and let it rise for another 25-30 min.
11. Preheat your oven to 350 F or 175 C.
12. Take off the plastic wrap and bake for 35-40 minutes or until the dough is golden brown. If the top is gettin too brown in the oven, cover it with aluminium foil.
13. Let it cool down for 5 minutes then turn it out on a large plate. Serve it while it’s still warm!
