Servings: 18
INGREDIENTS
- 12 ounces/350 grams Nutella spread
Dough:
- 3¾ cups/480 grams all-purpose flour
- 1½ tablespoons/21 grams fresh yeast or 1 tablespoon dry yeast
- ⅓ cup/70 grams granulated sugar
- 1 large egg
- 1 cup/240 milliliters whole milk
- ¼ cup/60 grams unsalted butter, softened
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 1 large egg, beaten (for brushing)
Filling:
- 7 ounces/200 grams dark chocolate, chopped
- ¾ cup/200 grams unsalted butter
- ¼ cup/75 grams Nutella or any chocolate spread
- ⅓ cup ground almonds
- 1 tablespoon cacao powder
- Pinch of cinnamon, optional
Syrup:
- 1 cup/240 milliliters water
- 1 cup/200 grams granulated sugar
INSTRUCTIONS
- In a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Mix briefly to combine. Add the egg, milk, butter, and vanilla. Knead on medium speed for 7–10 minutes, until the dough is smooth and slightly sticky. Add the salt during the last minute of kneading.
- Transfer the dough to a greased bowl, cover, and let rise overnight in the refrigerator, or at room temperature until doubled in size.
- About an hour before shaping the dough, make the filling. In a microwave-safe bowl, melt the butter and chocolate in 30-second bursts, stirring in between, until fully melted and smooth. Whisk in the Nutella, cocoa powder, ground almonds, and cinnamon (if using). Chill in the refrigerator for about an hour, until spreadable but firm.
- Turn the risen dough onto a floured surface. Divide it in half, working with one portion at a time. Roll the dough into a rectangle, about 10x12 inches (25x30 cm) — not too thin. Spread 3 tablespoons of the chilled chocolate filling over the dough, leaving a small border around the edges. Fold the dough into thirds, like a letter. Place the folded dough on parchment paper, set on a tray, and freeze for 10 minutes to firm up (this makes rolling easier, but you can skip it if short on time).
- Remove from the freezer, dust with flour, and roll out again into a rectangle. Spread a generous layer of Nutella over the rectangle. Carefully roll into a tight log. Slice the log in half lengthwise, exposing the chocolate layers. Twist the halves together, forming a spiral braid. Transfer the twisted loaf to a parchment-lined loaf pan. Repeat with the second half of the dough. Cover the shaped loaves and let them rise at room temperature until puffy and nearly doubled, about 45–60 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the loaves with the beaten egg. Bake for 30–40 minutes, until deeply golden and cooked through.
- While the loaves bake, make the sugar syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring to dissolve the sugar. Let cool slightly.
- As soon as the loaves come out of the oven, generously brush them with the warm syrup. Let the syrup soak in, adding more as needed. Let the loaves cool in their pans for about 15 minutes, then transfer to a wire rack to cool completely.
RECIPE NOTES
For the best texture, let the loaves cool for at least 4 hours before slicing. Store in an airtight container at room temperature for up to 3 days.