Beautiful Nutella Bread

 

 Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. 
I must admit when I saw this months challenge I was thrilled as I had seen a bread like this in Pintrest and have been planning to make them when I had time.
We could use variety of filling, and I pallend to go witht he Nutella one.
The bread was delicious not that soft as i would have expected and mine got too brown even though I lowered the temperatue when i saw it was getting dark.

Ingredients

1 can (400 gm) (14 oz) sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml) (12 gm) yeast
7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
Pinch of salt
Instead of the eggwash use
2 tablespoons (30 ml) (25 gm) (1 oz) milk powder
3 tablespoons (45 ml) lukewarm water
1teaspoon (5 ml) (5 gm) sugar
1/4 teaspoon (1 gm) instant coffee
For the filling
½ jar (200 gm) (7 oz) of nutella (or similar)

Directions:

1. Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer
2. Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough
3. The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency
4. Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size
5. Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other
6. Divide the dough ball into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter
You can use a plate or any other round item as a template if you want your layers to be identical and uniform
8. Spread the Nutella (or similar filling) on the first layer
9. Place the second layer on top of the first and repeat
10. Top with the fourth layer, this time only brush it with butter.

Note:To help with the slippery Nutella, you can place the filled layers before cutting into the fridge for 20-30 minutes, this will help the nutella to firm up. That will make the cuts and twists easier.
11. Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge.
I find that using a ruler to mark the dough makes the cuts easier and more uniform.
You can also dip your knife in flour before cutting, that helps to prevent the layers from sticking together. I have also found that a pizza cutter works well because it is extra sharp.
12 Using a knife make cuts that divide the dough circles into 8 triangles

12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture

13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside

14. Arrange the triangles on your baking sheet
Pinch the two angles at the base of the triangle together

14. Brush the dough with egg wash replacement
15. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle)
16. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes