by Bee Seasonal
I have always loved Chocolate Hazelnut Spread (aka a "healthier" version of Nutella). In Germany, hazelnuts are very popular. I would go as far as to say, that they are the most commonly available nut found in German grocery stores and in their baked goods. Every time I eat hazelnuts, it reminds me of my Oma (German grandmother). She has always been a talented baker and I credit the time I lived with her over all those years as a teenager and young twenty-something-year-old to what kitchen knowledge I have today. The kitchen is where we spent most of our time together and cooking and baking connected us. This recipe right here reminds me a bit of my Omas "Nusszopf" which I will make sure to post a recipe for someday on here. Her recipe calls for chopped hazelnuts rather than Nutella and it's topped with a delicious lemon glaze!
Makes: about 1-1 ½ cups of Nutella
1 cup of roasted and pilled hazelnuts½ oz of cacao powder
2 tbsp of Brazilian Acacia - Angico
Pinch of sea salt
1-2 tbsp of 100% maple syrup
1 tsp of vanilla extract
2 tbsp of water
Place hazelnuts into the food processor and make a paste, it will take up to 5-7 minutes.
Add the remaining ingredients and process for another 1-2 minutes, until everything combined.
Keep the Nutella in an airtight container in the fridge for up to a week.
Warm it up a little bit before using it.
Basic yeast dough for 2 recipes (double portion)
5 ¾ cups of all-purpose flour
1 ½ of whole milk, lukewarm
4 large eggs
1 tbsp of active dry yeast
2 tbsp of sugar
8 tbsp of unsalted butter, room temperature
Mix active dry yeast, sugar, and milk in a bowl or cup and set aside for 5-7 minutes, until the foam comes out.
In a mixer combine milk, flour, 4 eggs, and butter.
Knead the dough using the hook attachment for about 7-10 minutes, until the dough is smooth and doesn’t stick to the sides of the bowl.
Shape the dough into the ball and place it into a bowl, cover with a clean tea towel and leave in a warm place for 1.5-2 hours or until it doubles in size.
Knead the dough with your hands and leave for another hour or refrigerate the dough overnight.
Make the Nutella wreath:
Grab half of the dough (see recipe above) that we made before.
Roll it out into the rectangle.
Dust with the flour rolling pin, if needed.
Scoop a ¼ cup of Nutella paste and spread all over the dough.
Make a cigar shape and pinch the sides.
Leaving about 2 inches from one side, cut the roll lengthwise into three stripes.
Make a braid and then create a circle with it.
Pinch both sides really good.
Preheat the oven at 400F.
Line up the round pie or tart pan with parchment paper and place the prepared wreath.
Cover with a clean tea towel and leave it for 30 minutes.
Bake Nutella wreath for 25-30 minutes. If it gets too dark, cover the top with foil and bake until cooked.