Chocolate Hazelnut Bread Wreath Chocolate Hazelnut Bread Wreath

Chocolate Hazelnut Bread Wreath | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

This makes a great holiday brunch dish and can be prepared the night before: Refrigerate the dough after the first rise; complete in the morning. Drizzle with Caramel Dipping Sauce.

  • Prep time 30 minutes
  • Total time 4 hours

Ingredients

  • 4 3/4 cups all-purpose flour (approx)
  • 3 tablespoons granulated sugar
  • 1 tablespoon quick rising (instant) dry yeast
  • 1 1/2 teaspoon salt
  • 1/4 cup unsalted butter , cubed
  • 1 1/2 cup 2% milk
  • 1 large egg
  • 1 cup chocolate hazelnut spread (such as Nutella)
  • 2 teaspoons icing sugar

Method

In large bowl, whisk together 4 cups of the flour, the sugar, yeast and salt. In small saucepan over medium-high heat, melt butter; remove from heat. Add milk; let stand until milk is warmed, about 1 minute. Pour milk mixture into flour mixture; add egg. Using wooden spoon, stir until soft ragged dough forms.

Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic (dough will be slightly tacky to the touch but won’t stick to hands), 5 to 7 minutes. Transfer to large greased bowl. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 hour.

Line 16-inch round pizza pan with parchment paper; place 3 1/2-inch diameter bowl upside down in centre of pan. 

In small microwaveable bowl, microwave chocolate hazelnut spread on high until melted, about 30 seconds.

Punch down dough. Turn out onto lightly floured work surface; divide dough in half. Roll 1 half into 15- x 10-inch rectangle. Leaving ½-inch border at 1 long side, spread half of the chocolate hazelnut spread over dough. Starting at long side opposite border, tightly roll up; pinch seam to seal. Repeat with remaining dough and chocolate hazelnut spread. Freeze on parchment paper–lined cutting board until firm, about 1 hour.

With sharp knife, cut each dough log into 12 pieces. Arrange pieces, cut side up, in ring shape around bowl; arrange remaining pieces around first layer. Remove bowl. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 hour. 

Preheat oven to 375°F. Bake until rolls are golden and sound hollow when tapped, 20 to 23 minutes. Let cool for 10 minutes. Dust with icing sugar just before serving.

Makes 24 rolls.

Nutritional facts Per roll: about

  • Fibre 1 g
  • Sodium 159 mg
  • Sugars 10 g
  • Protein 5 g
  • Calories 198
  • Total fat 7 g
  • Potassium 120 mg
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g

%RDI

  • Iron 12
  • Fibre 0.0
  • Folate 24
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Chocolate Hazelnut Bread Wreath

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