Servings: 0
INGREDIENTS
Light roux:
- 2 ounces/60 grams milk
- 2 ounces/60 grams water
- ½ cup/60 grams all-purpose flour
Dough:
- 1 cup/240 grams warm milk
- 5½ cups/700 grams bread flour, or all-purpose flour
- ¾ cup/150 grams granulated sugar
- 2 large eggs, about 3½ ounces/100 grams total
- 7 tablespoons/100 grams cold butter
- 1 tablespoon/10 grams dry yeast
- 2 teaspoons/12 grams fine salt
Glaze:
- ½ cup/100 grams sugar
- ⅓ cup + 1 tablespoon/100 milliliters water
INSTRUCTIONS
Light roux:
- In a small pot, heat the milk and water over medium heat until warm. Gradually add the flour, whisking constantly to avoid lumps. Cook until the mixture thickens into a smooth, dough-like paste. Remove from heat and let it cool to room temperature before using.
Dough:
- In a stand mixer bowl, combine the warm milk, sugar, eggs, and yeast. Mix briefly to combine. Gradually add the flour while mixing on low speed. Once incorporated, knead the dough for about 15 minutes.
- Add the cold butter and salt halfway through kneading. Continue kneading until the dough becomes smooth, elastic, and slightly sticky. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place until it doubles in size (about 1–2 hours).
- Divide the dough into two equal portions. Roll each piece into a thin rectangle on a lightly floured surface. Spread an even layer of Nutella over each rectangle, leaving a small border around the edges. Roll each rectangle tightly into a log. Pinch the seam closed to secure. Place each log seam-side down in a loaf pan lined with parchment paper. Cover the logs loosely with lightly oiled parchment paper to prevent sticking. Let the dough rise again in a warm place until it nearly reaches the top of the pans (30–60 minutes).
- Preheat your oven to 325°F (165°C).
- Bake the loaves for about 65 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with just melted chocolate, not raw dough.
Glaze:
- In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool slightly.
- While the loaves are still hot, brush the sugar syrup generously over the tops. Allow the cakes to cool completely in the pans before slicing and serving. This ensures the texture sets properly and prevents tearing. Enjoy your Nutella milk bread cake! 🫶