What’s good, homies? This bread be on fleek, and it is the prettiest snowflake coolio thing I’ve made in a while, so won’t you make it too? It’s easy, I promise.
First, proof your yeast. Make sure your milk mixture is 110 degrees F or below because we’re not talking gangster rap here. Don’t kill it!
Knead the yeast until it’s smooth and elastic, let rise, then roll out into four circles. Important: spread each circle with the new, updated, read-all-about-it serving size of Nutella, approved by me, which is MUCH.
Get fancy with your cup/knife skills, then use your small motor skills to twist pairs once and twice, pinching the ends together to create the star look.
Let rise while the oven preheats, brush with an egg wash, then bake for 20. Eat immediately with your honey because V Day is coming up. Or just spend a half an hour photographing it because how could you not?
More detailed, less hip hop instructions below.
Peace on earth, goodwill to gangsters,
Nutella Twist Bread
Adapted from Stella’s Meza
1/4 cup water
3/4 cup milk
2 large eggs at room temperature, divided
1/4 cup (4 tablespoons) butter, softened
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
3 1/4 cups all purpose flour
2 teaspoons yeast
approximately 1 cup Nutella
2 tablespoons canola oil
Heat the milk, water and butter in a small saucepan, stirring until combined. Let cool to 110 degrees F. Stir in sugar and salt, then sprinkle the yeast over the mixture. Proof yeast mixture for about 10 minutes until foamy.
Add three cups of flour and cardamom to the bowl of a stand mixer fitted with the dough hook. Make a well in the center of the dry ingredients. Dump in the proofed yeast mixture. Give it a few quick stirs by hand until mostly combined, then start the mixer. If the dough looks too sticky, add the extra 1/4 cup of flour. Knead with the mixer (or by hand) for about 20 minutes, until the dough is smooth and satiny and comes away from the sides of the bowl.
Grease a large bowl with two tablespoons of canola oil. Turn out the kneaded dough into the bowl, cover with a warm towel and let rise in a warm place for about 45 minutes until doubled. When risen, preheat the oven to 350 degrees F.
Punch down the dough and divide into four equal sections with a dough scraper. Dust a work surface with flour, and roll the first ball into a circle, at least 8 inches (20 cm) in diameter and 1/8 of an inch in thickness. Use a rolling pin to transfer the rolled out dough onto a sheet of parchment. This will make it easier for you to move the rolled-out dough around without messing up it’s shape. Use a circular object (like a dinner plate or pot cover) to lightly indent your rolled out dough with a circular shape. Spread 1/3 of the Nutella inside the circular indent and all the way to the edge, being careful to stay within the indent.
Repeat with the remaining dough balls, stacking the layers on top of one another and ending with the final dough layer (don’t put Nutella on top of this one).
Find the center part of your circular dough and place a small round object (I used a small condiment bowl) right in the middle. Using a sharp knife, divide the dough into four equal parts. Start at the rim of the small round object you have placed in the center if the dough and cut through to the edge of the dough. Using the same method, divide each quarter into two equal pieces, and then again into four equal pieces. You will have 16 pieces total.
Holding two of the dough sections next to each other at a time, twist the strands of dough twice away from each other and then pinch the ends together firmly to seal. When you’ve twisted and shaped the whole round of dough, it should look like a flower with eight petals.
Place the dough and parchment on a baking sheet. Cover with a damp, clean kitchen towel and let it rise for 15-20 minutes.
Beat one egg and a tablespoon of tap water together to form an egg wash. Using a pastry brush, gently brush the egg wash over the dough. Bake the bread for 15-20 minutes or until bread is a deep golden brown. Do not overbake.