To me, it’s the best time of the year to enjoy a cup of hot chocolate, tea, coffee and soups. Even better than best if I can enjoy my cuppa with a freshly baked bread scroll...
How about a warm bread scroll that is baked with not just one single but MANY layers of Nutella? Oh! That's super YUM!!!
And this is why I baked these...
These are the freshly baked Nutella Marble Bread Scrolls that I want for winter!
Warm with MANY thin layers of Nutella and bread :)
These Danish-pastry-like Nutella marble bread scrolls are so desirably delicious!!! And the good thing is it is made with way less than the Danish pastries! Plus, the breads are slightly crusty but soft and fluffy. Fluffy because every pinch of the breads are breaking up like thin tissues of Nutella and bread layers.
I wonder if enjoying these warm decadent scrolls during winter is the feeling that makes me so happy. Or is this the happy feeling when I have created and baked a yummy food? Nevertheless, I hope that you will like this recipe that I'm sharing.
Honest speaking, I won't say that baking these Nutella marble scrolls is as straightforward as baking most breads but it is definitely easier to shape and bake typical croissants and Danish pastries. And I have a video to show you how I baked them. No worries!
Music: Bensound
My son and I love love love these yummy Nutella Marble Bread Scrolls.
... because every scroll is generously layered with Nutella. YUM!
As always, I have a few baking tips and observations to share before proceeding to the recipe...
(1) These Danish-pastry-style Nutella Marble Bread Scrolls are fluffy soft and crusty ONLY on the day when they are freshly baked. They will become less fluffy on the next day but please don't be sad! You can store any leftover in an airtight container at room temperature for up to 3 days. If you want the leftover breads to be moist and soft just like the day when they are freshly baked, you can heat them slightly in a microwave with high power for 10-20 secs. Although the revived scrolls won't be crusty, they will be surprisingly warm, soft, moist and nice again to enjoy!
(2) Despite that these very Nutella breads are made with many layers of Nutella, they are NOT too sweet. Although the multiple-layered Nutella scrolls look rich and decadent, they are actually not heavy and won't feel guilty to indulge. They just look big because they are nicely puffed and fluffy! I'm not saying that these Nutella bread are healthy but they are definitely not going to make you feel bad after eating for the rest of day and week. ke ke!
(3) Please do not substitute the milk powder and water with milk!!! I have tested and witnessed at here that the enzymes in milk can break down gluten and prevent the bread dough from rising. So, please stick to this recipe.
(4) The Nutella layer recipe is adapted from a similar chocolate marble bread recipe at here which originally came from a Chinese baking book, Carol Easy Life. Instead of using chocolate and butter, I have shown that I can modify this recipe to bake the Nutella type of marble breads. Yum yum!!!
Like these Nutella scrolls? Then, it's time for you to bake these yummy bread and time for me to enjoy my cuppa! Ciao!
If you like these Nutells scrolls and recipe, it will be nice if you can LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you motivates me to bake and share more. Thank you!!!
So, here's my recipe.
For the Nutella layer mixture:
60g milk, at room temperature35g egg white (about 1 large egg white), at room temperature
20g all purpose / plain flour
5g cornflour
10g cocoa powder - Mine is Dutch-processed.
100g Nutella, slightly warmed and runny
For the bread dough:
180g lukewarm water, at about 37°C50g egg (about 1 egg without the shell) - please use exact weight
325g strong bread flour with 12% protein
20g milk powder - please do not replace this and water with milk.
25g caster sugar
2g salt
50g unsalted butter, soften at room temperature
1 tsp instant dry yeast
For egg wash:
1 egg yolk1 tsp milk
vegetable oil spray or vegetable oil for greasing
extra bread flour for dusting and shapingFor the Nutella layer mixture:
Combine milk and egg white in a medium saucepan and use a hand whisk to mix until the mixture is well-combined.Sift flour, cornflour and cocoa powder into the milk mixture and whisk to combine.
Add Nutella bit by bit and whisk mixture well after each addition.
Cook Nutella mixture with medium low heat with constant whisking until the mixture begins to thicken. Remove from heat when mixture forms a thick firm paste. Set aside to cool at room temperature for about 5 mins or longer. If you are living in a warm place, you will need to chill mixture for about 10-15 mins in a fridge or until the mixture is not too soft to handle. Do not chill the mixture for too long.
Pour mixture onto a sheet of baking paper and place another sheet of baking paper on top of the Nutella mixture. Use a rolling pin to roll the mixture into a 18 cm flat square.
For the bread dough:
If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 60 mins.If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. Cover the dough and allow the dough to prove in a warm and humid place for about 60 mins or until doubled in size.
To shape:
Pull, stretch and shape dough into a smooth ball. Using a lightly floured rolling pin, roll dough on a lightly floured non-stick surface into a flat rectangle, about 36 x 18 cm (14 x 7 inches).Place Nutella square in the middle of the dough. Fold both ends of the dough over the square and seal the dough completely at all joining ends.
Fold one: Use a rolling pin to roll and stretch dough into a large rectangle, about 36 x 18 cm (14 x 7 inches). Fold one-third of the dough towards its middle and the other one-third of the dough towards its middle. You should get one 12 x 18 cm rectangle.
Fold two: Repeat the same roll and fold step that is similar to fold one.
Fold three: Repeat the same roll and fold step that is similar to fold one.
Use a rolling pin to roll and stretch dough into a large rectangle, about 36 x 18 cm (14 x 7 inches). Pick one shorter side of the dough and roll it tightly like a Swiss roll again. Slice dough into 8-9 equal slices (about 2 cm width each).
Grease one 22 cm (9 inches) non-stick square pan with vegetable oil or vegetable oil spray. Arrange dough in the greased pan with their cut side face up. Allow the bread to rise in a warm and humid place for another 1 hr or until doubled in size.
To bake:
For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash and bake in a preheated 180°C (350°F) oven for 18-20 mins or until the breads are thoroughly baked and golden brown. If the top of bread turns brown too quickly, cover the bread loosely with a foil at the last 5-10 mins of baking and continue to bake it for at least 18 mins in total.Remove the breads from the pan immediately and transfer onto a wire rack to cool completely before serving.
Store any leftovers in an airtight container at room temperature for 2-3 days.
If you want the leftover breads to be moist and soft just like the day when they are freshly baked, you can heat them slightly in a microwave with high power for 10-20 secs. Although the revived scrolls won't be crusty, they will be surprisingly warm, soft, moist and nice again to enjoy!
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