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Sharing is caring when you stick the rich, chocolatey joy of Nutella into monkey bread.

NUTELLA-STUFFED PULL-APART BREAD

Ingredients

  • For dough:

  • 1 cup (236 milliliters) warm milk

  • 1/2 cup (100 grams white granulated sugar

  • 2 1/2 teaspoons (7 grams dry active yeast

  • 2 eggs, at room temperature

  • 1/3 cup (75 grams butter, melted

  • 1 teaspoon salt

  • 3 1/2 to 4 cups (510 grams bread flour

  • For filling:

  • 1/2 cup (100 grams white granulated sugar

  • 1/2 cup (100 grams packed brown sugar

  • 2 teaspoons (5 grams cinnamon

  • 1 teaspoon (2.5 grams nutmeg

  • 1 cup (310 grams Nutella or other chocolate hazelnut spread

  • 1/2 cup (113 grams butter, melted

  • 1 cup (125 grams chopped pecans

  • 3/4 cup (177 milliliters) heavy cream

  • Optional glaze:

  • 2 to 3 cups (375 grams confectioner's sugar

  • 1/3 cup (79 milliliters) milk

  • 1/2 teaspoon (2.5 milliliters) vanilla extract

Instructions

  1. For the dough: place warm milk into a large bowl and whisk in sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and proof for 5 minutes.

  2. Whisk in eggs, butter and salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough. Adjust flour as needed; add all 4 cups if dough is still sticky.

  3. Place dough into a greased bowl covered with a kitchen towel and let proof for 45 to 60 minutes, or until doubled in size.

  4. Preheat oven to 350 degrees F. Line a Bundt pan with parchment paper and spray with nonstick cooking spray.

  5. Prepare the filling ingredients. Combine white sugar with brown sugar, cinnamon and nutmeg in a small bowl. Place the Nutella into a disposable pastry bag or Ziploc bag.

  6. Punch down proofed dough, then divide evenly into 30 pieces. With a rolling pin or your hands, flatten each piece into a disk. Place a dollop of Nutella (about 1 1/2 to 2 teaspoons) into the center. Pinch dough around the edges, sealing Nutella inside, then bring edges together to form a dough ball. Do this for all 30 pieces.

  7. To assemble bread, coat dough first with melted butter, then roll in cinnamon-sugar mixture. Layer into prepared Bundt pan, and sprinkle nuts on the bottom and in between layers. Cover pan with towel and let dough proof again until doubled in size.

  8. Before placing into the oven, pour the heavy cream over the bread. Bake in preheated oven for 20 minutes. Turn oven temperature down to 325 degrees, and continue to bake for another 5 to 10 minutes, until top of bread sounds hollow when tapped.

  9. Remove bread from oven, turn over onto serving tray and remove pan and paper. Serve while still warm.

  10. For optional glaze, simply whisk together powdered sugar with milk and vanilla. Add more sugar depending on desired consistency.

NUTELLA-STUFFED PULL-APART BREAD
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Transcript

- Who doesn't want more Nutella in their life? This monkey is bread is stuffed full of Nutella and then coated in caramelized sugar. Let's make this. I'm going to start things off with my yeast dough. I'm going to melt some butter in a small pan. I don't want my butter to be too hot, just enough to melt it. I'm going to pour it into my mixing bowl, and now I'm ready to add the rest of my ingredients. I have some lukewarm milk, and to that, I added some dry yeast, just let it proof For about five minutes, whisk it all together until it's completely dissolved. I'm gonna pour that into my butter, add the eggs, and whisk this all together until I have a smooth mixture. And now onto the dry ingredients. I've placed my flour into a large bowl, to that I'm going to add in my sugar and a little bit of salt, then just toss that all together. I'm going to start adding the flour into my liquid ingredients. Add a little bit at a time and then whisk this until that flour is completely incorporated. And yeast dough can sometimes look really intimidating, but as you see, it's really simple to put together. And as you're mixing, try to bring up all the dough from the bottom to make sure that everything gets mixed together well. And once your dough starts to come together, it's time to turn it out onto the work surface. It's still gonna be a little bit sticky, so I'm going to sprinkle my flour onto my work surface, and then turn this out, flour my hands really well, and then start kneading this. I'm going to incorporate the rest of the flour slowly, I want the dough to stay really soft and knead it just until it's not sticky. I'm going to knead it for about five minutes, you want the dough to be really elastic, and as you're kneading it, as you're working the dough, it's going to develop more glutens, it's gonna become really nice and stretchy. My dough is smooth, elastic, and all ready to be proofed. I'm going to grab my mixing bowl, just drop it in, you can even sprinkle a little bit of flour over the top, give it a good dusting. I'm going to cover my bowl with a clean kitchen towel, and now it's time to wait, and you should let the dough proof for about 60 minutes, or until it's double up in size. I'm just gonna tuck it away into a warm corner of my kitchen. While my dough is proofing, I'm going to prepare my cinnamon sugar. So, into a large bowl, we're going to add two different types of sugar, white sugar, brown sugar, a little bit of nutmeg and cinnamon, and then just toss that all together. All done, my dough has proofed really nicely, it looks fantastic. Now, I'm just going to punch it down and release all the air that's built up inside. Poof. Just give this a quick knead to release any trapped air bubbles. And now, it's time to split up the dough. I'm going to grab a sharp knife, just cut it in half, and again. We're just going to keep splitting the dough equally until I have a total of 30 pieces. You wanna grab a rolling pin, flour on the outside, just a little bit of flour, and then roll each piece of dough out into a little circle. And now, for the Nutella, and the easiest way to stuff the dough with the Nutella is to transfer it into a bag. You can use a pastry bag or a Ziploc bag, just scoop the Nutella out of the jar and into your bag. Just cut off the tip of the bag and pipe the Nutella into the center. You just want a little dollop. And then, fold everything together. Just bring it together at the top, give it a little pinch, and seal the Nutella on the inside. Create a little ball out of it and place it seam side down. And now, it's time to put our monkey bread together, and I like to set up a conveyor system. I have my melted butter, cinnamon sugar, and a bundt pan. And the first thing I'm going to do with the bundt pan is actually add in my chopped nuts. Today, I'm using some pecans, just sprinkle some into the bottom of the pan. And now it's time to get your hands dirty. Dip the bread into the melted butter, and then into the cinnamon sugar. Get it well coated on all sides, and then just drop it into the pan. I filled up my pan halfway, and now I'm going to add more chopped pecans over the top, so you get nice crunchiness with every bite. And layer the rest of the Nutella-stuffed dough over the top. And while this monkey bread is baking, that cinnamon sugar is just going to caramelize and create this beautiful crust over each piece. Sprinkle on the rest of the nuts over the top. I have my monkey bread all done, I'm going to cover it with a clean kitchen towel and let it rest until it doubles up in size. My dough has doubled up in size, and now for my secret ingredient, heavy cream. I'm going to pour this over the dough, and this is going to make our dough super soft and then create a delicious caramel sauce that coats every piece. Just generously pour it over the top, and it's just going to sink down into the bottom, and that's it. And now, this is gonna go into my preheated oven and bake until it's all done and caramelized on the top. I just took my monkey bread out of the oven and it smells phenomenal, and I love all of the caramelized sugar on the top, looks so good. Now, it's time to turn the bundt pan over to get the monkey bread out of the pan. And then, lift the pan off the top. Da, da, da, da, the big reveal. This caramelized sugar looks amazing, and now I'm going to finish everything off with a little bit of icing glaze to make this look extra pretty. Just drizzle that over the top. And now, after all of our hard work, it's time to dig in, literally, and get our hands dirty. You can just take your hands, grab a chunk of this pull-apart bread, and it just comes apart like that. Look at all this ooey gooey goodness. And then, just take a big bite. And look at all that Nutella oozing out of the center. Every piece is going to have this, and it's just crust in the most amazing caramelized cinnamon sugar, absolutely delicious.