Go Back
–+ servings
Total Time :16 hours
Servings: 2 loaves
  • Stand mixer
  • Mixing bowls
  • Rolling Pin
  • Fine-mesh sieve
  • Spatula
  • Two 9-by-5-inch/23-by-13 cm loaf pans
  • Wire rack

INGREDIENTS
 

  • 4 cups plus 2 tablespoons/500 grams all-purpose flour
  • 1 large egg
  • ⅓ cup/70 grams granulated sugar
  • 1 cup plus 2 tablespoons/270 grams cold whole milk
  • 1 tablespoon/10 grams dry yeast
  • 7 ounces/200 grams cold unsalted butter, cut into cubes
  • 1 teaspoon/4 grams fine salt

Filling:

  • 3.5 ounces/100 grams dark or milk chocolate
  • 7 ounces/200 grams unsalted butter
  • 1 cup/100 grams unsweetened cocoa powder, sifted
  • ¾ cup/150 grams light brown sugar
  • 9 ounces/260 grams Nutella spread per loaf

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, egg, sugar, milk, and yeast. Knead on medium speed, gradually adding the cold butter cubes until fully incorporated. Add the salt and continue kneading for 12 to 15 minutes, until the dough is smooth, elastic, and no longer sticky.
  • Do not add all the milk at once. Start with about 70 percent of the amount, then add more as needed. The dough should be soft but not wet, clinging to the hook while pulling away from the bowl.
  • Cover and let rise at room temperature until the dough has increased by about 60 percent in volume. Transfer to the refrigerator and chill overnight. The dough is easiest to handle when cold.
  • To make the filling, melt the chocolate and butter in a medium heatproof bowl set over a saucepan of simmering water (double boiler). Remove from heat and stir in the cocoa powder and brown sugar until smooth. Let cool completely before spreading.
  • Divide the chilled dough into 2 pieces. On a lightly floured surface, roll one portion out very thinly. Spread with a generous layer of the cocoa filling. Fold the dough, roll out again, and spread evenly with Nutella. Roll tightly into a log, wrap in parchment paper, and freeze for 10 to 15 minutes. Using a sharp knife, cut lengthwise down the center and twist into a braid. Transfer to a greased 9-by-5-inch/23-by-13 cm loaf pan. Repeat with the second portion.
  • Let the loaves rise for 25 to 30 minutes while preheating the oven to 320°F (160°C) convection.
  • Bake for 45 to 50 minutes, until golden brown and set. Cool completely on a wire rack before slicing and serving.