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Posts Tagged ‘Nutella’

A blog that I read, Willow Bird Baking, is having 5 weeks of baking challenges!

Sadly, I missed last weeks challenge (challenge #1), but I am hoping to be able to complete the last 4.

This weeks challenge was to use the dough in Julie’s Raspberry Almond Braid. We were allowed to use whatever fillings and topping we wanted.

After making the dough, I started poking around through my pantry and refrigerator to see what I could use as a filling. Yup- I really planned ahead on this one!! In the front of my pantry was a jar of Nutella. Mmmm, chocolate! (and for anyone who just read that in a Homer Simpson voice- thank you!)

This was a really easy dough to make and to assemble. It goes together quickly and bakes quickly too! I plan on making these again, but making individual sized ones.

Nutella Breakfast Braid
Dough recipe lightly adapted from Willow Bird Baking via Luna Cafe

2 cups flour, sifted
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3 oz. cream cheese, softened
1/2 cup milk
1/2 teaspoon vanilla bean paste
1/2 cup Nutella

Vanilla Bean Icing:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste

Preheat oven to 425 degrees.

In a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder, and salt. With the mixer on low speed, add in the butter and cream cheese. Let the mixer run until everything is incorporated and the mixture resembles small pebbles. Still on low speed, add in the milk and vanilla bean paste. The dough should come together rather quickly.

Flour a flat work surface and turn out the dough from the stand mixer. Lightly knead the dough a few times. Don’t overwork it! Roll the dough out into an 8 x 12 inch rectangle, then transfer the dough onto a parchment paper lined cookie sheet. Spread the Nutella down the center of the dough (see picture below). Cut diagonal slices down both sides, being careful not to cut into the center portion on the dough where the Nutella is. Fold the strips over the center portion, beginning on one side with one strip, then going to the other side, all the way down. Bake in a preheated oven for 15-18 minutes, or until the top is a light golden brown.

To make the icing, whisk together the powdered sugar, milk, and vanilla bean paste. Pour over the warm breakfast braid, cut and serve. Enjoy!

Made with love, not calories!

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