To make a chocolate and Nutella bread, start by dissolving the fresh yeast along with the two tablespoons of sugar in 100 ml of lukewarm milk. This step is essential, as the activated yeast will ensure a fluffy and airy texture to the bread. Once you have a frothy mixture, let it rise for 10-15 minutes in a warm place, protected from drafts.
In a large bowl, sift the flour, combining it with the activated yeast. Gradually add the egg, soft butter at room temperature, the remaining sugar, and your preferred essence. Knead the dough for a few minutes, then add the salt, which will enhance the flavors and improve the dough's structure. When the dough starts to come together, transfer it to a lightly floured working surface. Continue kneading until you obtain a homogeneous, smooth, and fine composition. If the dough is too sticky, feel free to add a little milk or flour as needed.
After you finish kneading, shape the dough into a ball, place it in a bowl covered with a clean towel, and let it rise for 1-2 hours, depending on the ambient temperature, or until its volume doubles. Alternatively, it can also be prepared using a bread machine.
While the dough is rising, prepare the chocolate filling. Melt the chocolate in a double boiler, being careful not to burn it, and let it cool slightly. After that, incorporate the Nutella, mixing well until you achieve a uniform cream.
When the dough has risen, roll it out on a working surface into a rectangular sheet about 5-7 mm thick. Spread ¾ of its surface with the previously prepared chocolate cream. Then, fold the sheet into thirds, bringing the unspread side over the oiled half, and then fold the other side, forming a new rectangle. Folding the dough this way will create delicious layers of chocolate.
Continue by folding the resulting sheet lengthwise, bringing one side to the center and then the other side. Twist the sheet again and roll it out to a size suitable for the tray you will use. Cut the dough lengthwise into strips about 2 cm wide. Each strip should be carefully twisted to avoid damaging the chocolate layers. Place the resulting strips in a tray lined with parchment paper, leaving a small space between them.
Let the bread rest for 15-25 minutes in a warm place to fill with air. Then, place the tray in the preheated oven at 180 degrees Celsius for about 25-30 minutes or until the dough is nicely browned and well baked. Once the bread is ready, take the tray out of the oven and transfer the loaf onto a clean kitchen towel.
To give it an extra touch of flavor, quickly brush it with slightly warmed jam that has a more fluid consistency. Carefully roll the bread into a log shape, using the kitchen towel to help and seal the ends. Leave it wrapped in the towel for about 4-5 hours, but it’s best to let it cool overnight.
Finally, unveil the bread by placing it on a platter and dusting it with powdered sugar before serving. Cut it into generous slices and enjoy it with your loved ones!
In a large bowl, sift the flour, combining it with the activated yeast. Gradually add the egg, soft butter at room temperature, the remaining sugar, and your preferred essence. Knead the dough for a few minutes, then add the salt, which will enhance the flavors and improve the dough's structure. When the dough starts to come together, transfer it to a lightly floured working surface. Continue kneading until you obtain a homogeneous, smooth, and fine composition. If the dough is too sticky, feel free to add a little milk or flour as needed.
After you finish kneading, shape the dough into a ball, place it in a bowl covered with a clean towel, and let it rise for 1-2 hours, depending on the ambient temperature, or until its volume doubles. Alternatively, it can also be prepared using a bread machine.
While the dough is rising, prepare the chocolate filling. Melt the chocolate in a double boiler, being careful not to burn it, and let it cool slightly. After that, incorporate the Nutella, mixing well until you achieve a uniform cream.
When the dough has risen, roll it out on a working surface into a rectangular sheet about 5-7 mm thick. Spread ¾ of its surface with the previously prepared chocolate cream. Then, fold the sheet into thirds, bringing the unspread side over the oiled half, and then fold the other side, forming a new rectangle. Folding the dough this way will create delicious layers of chocolate.
Continue by folding the resulting sheet lengthwise, bringing one side to the center and then the other side. Twist the sheet again and roll it out to a size suitable for the tray you will use. Cut the dough lengthwise into strips about 2 cm wide. Each strip should be carefully twisted to avoid damaging the chocolate layers. Place the resulting strips in a tray lined with parchment paper, leaving a small space between them.
Let the bread rest for 15-25 minutes in a warm place to fill with air. Then, place the tray in the preheated oven at 180 degrees Celsius for about 25-30 minutes or until the dough is nicely browned and well baked. Once the bread is ready, take the tray out of the oven and transfer the loaf onto a clean kitchen towel.
To give it an extra touch of flavor, quickly brush it with slightly warmed jam that has a more fluid consistency. Carefully roll the bread into a log shape, using the kitchen towel to help and seal the ends. Leave it wrapped in the towel for about 4-5 hours, but it’s best to let it cool overnight.
Finally, unveil the bread by placing it on a platter and dusting it with powdered sugar before serving. Cut it into generous slices and enjoy it with your loved ones!
Ingredients
For a 38 x 38 cm tray: Dough: - 42 g fresh yeast / 14 g dry yeast - 100 g sugar - 100 + 250 ml warm milk - 700 g flour - 1 egg - 50 g soft butter - rum essence, optional - 1 pinch of salt Filling: - 100 g melted chocolate - 5-6 tablespoons of Nutella Others: - ½ jar of apricot jam or other preferred jam - powdered sugar, for serving