There aren’t many “baking food blogging” events that I get a chance to participate in recently, due to work schedules or waistlines! One that I do not like to miss is World Nutella Day. Who doesn’t love Nutella? Am I right? The brain children behind World Nutella Day are Michelle of Bleeding Espresso and Sara of Ms Adventures in Italy, you will undoubtedly want to check out their sites for more creamy Nutella! This recipe for Nutella Pull Apart Bread with Blood Orange Icing is dreamy and perfect for brunch. Or for snacking, if I am going to be honest!
I remember the first time I enjoyed this creamy culinary delight. It was 9 years ago in the city of love. It was our first trip together to Paris, and it was in blistery February. We were all about eating and drinking in order to keep warm! We were wandering the streets of Paris when we came upon older gentleman on the street corner making crepes. I was going to order my favorite, which is simply buttered crepes, when Lenny talked me into trying Nutella. I always had this feeling that Nutella would be like Vegemite. I was seriously wrong. And I became seriously addicted.
This year I decided to make one of my favorite baked items, the pull-apart bread. I know! I know! I have gone a little crazy with the savory and sweet pull apart bread recipes. I just love how the loaves come out light and airy every time. As well, they are beyond impressive when you present your dining guests with warm bread. I decided in honor of World Nutella Day, I would stuff my pull-apart bread with lots of Nutella, and I mean lots of it. The chocolaty nutty Nutella goes extremely well with oranges, so I made icing using some fresh blood orange zest and juice. The bread was so gooey as in gooey fun upon taking the loaf out of the pan that you could not help but giggle with every bite!
More wonderful Nutella recipes in honor of today; I will be updating throughout the day. Be sure to come back for more!
- Chocolate Chip Muffins and Nutella Push Up Pops – Savor the Thyme
- Nutella Truffle Pops – Eat. Live. Travel. Write.
- Nutella Cheesecake Bites – French Twist DC
- Cherry Cake with Nutella Frosting – Lucullian Delights
- Nutella Cherry Fudge – Annie’s Eats
- Homemade Nutella with Smoked Sea Salt – Chez Us
- Nutella Breakfast Bread – Bake, Run, Live
Nutella Pull Apart Bread with Blood Orange Icing
- 2 3/4 cups ap flour
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 2 1/4 teaspoons instant yeast (1 envelope)
- 1/3 cup whole milk
- 3 ounces unsalted butter
- 1/4 cup cold water
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 ounces nutella
Blood Orange Icing
- 1 1/2 cup powdered sugar
- zest from one blood orange
- 1/2 of the orange juiced
Making the dough:
- Stir together 2 cups of flour, sugar, yeast, and salt in the bowl of a mixer.
- In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water and set aside until 120 – 130 F, about 1 – 2 minutes.
- Pour the milk mixture over the flour mixture and using a rubber spatula, mix until the dry ingredients are evenly moistened.
- Attach the bowl to the mixer, and fit with the dough attachment.
- With the mixer on low speed, mix for 3 minutes.
- Add the vanilla. Mix well.
- Add one egg, at a time, mixing well after each addition just until incorporated.
- Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 – 45 seconds.
- Add 3 more tablespoons of flour and mix on medium speed until the dough is smooth, soft and slightly sticky; about 2 minutes.
- If the dough is still a little loose, add a tablespoon of flour at a time until slightly sticky.
- Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour.
- Knead gently until smooth and no longer sticky, about 1 – 2 minutes, adding an additional 1 – 2 tablespoons flour only if necessary to lessen the stickiness.
- Lightly oil a large bowl, and place the dough in it. Cover the bowl securely with plastic wrap and let the dough rise in a warm place (70 degrees) until doubled in size, about 60 minutes. Gently press the dough, if your finger indentation remains, the dough is ready for the next step.
- While the dough is rising make the filling.
Putting it all together:
- Center a rack in the oven and preheat to 350.
- Lightly butter a 9 by 5 by 3 inch loaf pan.
- Gently deflate the dough using your hands.
- On a lightly floured surface, roll out the dough into a 20 by 12 inch rectangle.
- Using a pastry brush spread the remaining 2 tablespoons of melted butter over the dough.
- Cut the dough crosswise into 5 equal strips. I use a pastry cutter.
- Evenly distribute the nutella over the slices of dough.
- Gently stack the strips on top of each other until you have a stack of 5 rectangles.
- Using a very sharp knife, slice the stack crosswise through the layers to create 6 equal strips, about 4 by 2 inches.
- Fit the layered strips into the loaf pan, cut edges up and side by side. There will be plenty of space on either side of the strips, that is fine because the space will fill up with rising and baking.
- Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 degrees) until puffy and almost doubled in size, about 30 – 40 minutes.
- Lightly press the dough with a fingertip to check for that indentation.
- Place the loaf pan onto a cookie sheet. Bake the bread for 30 – 35 minutes, until the top is golden brown.
- While the bread is baking make the icing.
- Transfer the baked bread to a wire baking rack and let cool in the pan for 10 minutes.
- Remove from the pan onto a serving board and smear with the icing.
Making the icing
- Combine all of the ingredients in a mixing bowl.
- Beat smooth at medium speed for 2 minutes.