Braided Nutella pastry
This easy, super impressive pastry is sure to wow your guests!
Prep Time30 mins
Cook Time20 mins
Resting time40 mins
Total Time50 mins
- ¾ cup milk of choice
- 2 Tablespoons unsalted butter
- 3 and ½ cups all-purpose flour plus more for sprinkling
- 1 and ½ teaspoons active dry yeast
- ⅓ cup of sugar
- pinch of salt
- 2 egg yolks save the egg whites for brushing the pastry
- about 1 cup of Nutella
In a small measuring cup, heat up the milk and butter in the microwave for about 1 minute. Set aside.
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flour, yeast, sugar and salt on low speed. Add the yolks and the milk mixture and turn the mixer to medium speed to knead (alternatively, you can knead by hand if you don't have a stand mixer). Knead for about 5-7 minutes or until you achieve a soft dough. Transfer to a large oiled bowl and cover for at least 40 minutes or until doubled.
Punch down the dough and separate into 4 equal parts. Work with one piece at a time and cover the remaining dough pieces.
Preheat your oven to 350 degrees F.
Roll out the dough into a 10-inch circle. Place onto a baking sheet topped with parchment paper or a silicon mat. Spread a layer of Nutella onto the dough, making sure to leave at least a 1-inch border around the circumference.
Roll out the second piece of dough in the same manner. Place it on top of the other piece of dough (like you're stacking pancakes) and brush with Nutella. Repeat with the 3rd dough ball. Roll out the 4th dough ball and place on top of the 3rd layer.
Using a plate as a guide (or eyeball it like I did), trim away any excess dough so you have a perfect circle. Using a sharp paring knife, cut the dough into 16 equal slices, leaving a 3-inch wide circle in the middle (I used the top of the Nutella container as my guide).
Taking two adjacent sections at a time, twist them in opposite directions and then pinch the ends together. Work your way around the circle. You'll end up with 8 "arms." Brush the tops with the reserved egg whites.
Bake in your preheated oven for 20 minutes or until golden. Allow the pastry to cool before serving.
Leftovers should be stored in an airtight container at room temperature.
Source: The Baker Chick