MONKEY BREAD WITH HAZELNUT-CHOCOLATE SWIRL
We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make the dough the night before and set it in the fridge, then bring to room temperature and bake. Or make it the day of and serve for elevenses.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h25m
Yield Makes one 10-inch bundt cake
Number Of Ingredients 10
Steps:
- In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
- Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
- Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
- Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
- Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.
ROLLED HAZELNUT BREAD
This is an impressive bread that is easy enough for beginners to make. It also contains my favorite flavor combo...toasted hazelnuts and chocolate! This loaf freezes well. Prep time does not include rising time.
Provided by MMers
Categories Yeast Breads
Time 1h15m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- To make bread dough: In small saucepan, heat milk to lukewarm.
- Stir in yeast and 1 tsp granulated sugar.
- Cover and let stand for 10 minutes or until foamy and double in volume.
- Maenwhile, in large bowl, stir together 1 cup flour, 1/4 cup sugar and softened shortening.
- Stir yeast mixture with a fork and add to flour mixture.
- Gradually beat in remaining flour to make a soft dough.
- Turn out onto a lightly floured board and knead dough for about 10 minutes or until dough is smooth and elastic.
- Shape into a ball and place in a clean, greased bowl.
- Cover with a tea towel and let rise in a warm place for about 1 hour or until double in bulk.
- To make filling: Place hazelnuts in a frying pan and toast on medium-high heat, shaking pan constantly, until skins start to loosen and nuts turn light brown.
- Remove from heat and place in a tea towel.
- Rub vigorously to remove skins, being careful not to burn yourself.
- Let cool.
- Grind toasted hazelnuts in a food processor (you should have about 1 1/2 cups) and then place into a medium bowl.
- Grind chocolate chips in food processor.
- Add to ground nuts.
- Add sugar, egg white, water and almond extract to bowl.
- Beat egg yolk with a fork and add half of it to the nut mixture.
- Mix well.
- To assemble: Punch down risen dough and let rest on floured surface for about 10 minutes.
- Roll out into a 18 by 12 inch rectangle.
- Spread filling evenly over dough, leaving a 1/2 inch border.
- Starting at long side, roll up tightly, jelly-roll fashion.
- Pinch ends closed and form into a slight horseshoe shape.
- Place seam side down on large, greased baking sheet.
- Cover with a towel and let rise in a warm place for about 1 hour or until double in bulk.
- Using a very sharp knife, cut diagonal slits on top of bread, spacing them about 2 inches apart.
- Bake in preheated 400 degree oven for 30 to 35 minutes or until loaf is golden brown and bread sounds hollow when tapped (if bread is browning too quickly, cover with tin foil).
Nutrition Facts : Calories 4919.2, Fat 258.1, SaturatedFat 60.9, Cholesterol 245.7, Sodium 223, Carbohydrate 601.9, Fiber 44.7, Sugar 258, Protein 98.7
CHOCOLATE HAZELNUT BREAD (BREAD MACHINE)
Make and share this Chocolate Hazelnut Bread (Bread Machine) recipe from Food.com.
Provided by najwa
Categories Yeast Breads
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Warm milk in microwave for 40 seconds on high, run egg under tap water for a minute if its cold.
- Add ingredients in the order suggested by the manufacturer, except the chocolate chips and the nuts.
- Set the cycle to sweet/nut/fruit cycle, 1 1/2 lb loaf.
- Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablspoon of water at a time, until dough forms a smooth round ball.
- Add the nuts and chips at the add-in beep.
HAZELNUT, CHOCOLATE AND BANANA ROLLED BREAD
A Jamie Oliver (Naked Chef) recipe from foodnetwork.com. I copied the recipe before it disappeared, which tends to happen on that site. We sampled this bread the other day at a brunch and immediately asked for the recipe as did everyone else sitting around the table! Gooey, messy and delicious. Kids will love it! A superb "dunker" for coffee.
Provided by COOKGIRl
Categories Breakfast
Time 50m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If so desired, use your bread machine on the DOUGH cycle to prepare the dough for this recipe.
- Basic Bread Mix: In a large bowl, mix all the dry ingredients together. Stir in the water then mix into a dough.
- Dry roast the hazelnuts in a cast iron skillet and set aside to cool.
- On a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
- On the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. Sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (Reserve 1/3 cup hazelnuts for the top of the bread.).
- The next step is the only tricky part as the dough will want to stick to the cutting board. Roll up the dough into jelly roll fashion. (The shape will not be perfect and that's okay.) Sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. An extra pair of hands help, too.
- Transfer the shaped dough to a buttered and floured 10" tube pan. Shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. Sprinkle with chopped hazelnuts.
- Proof the dough for 15 minutes.
- Bake in a preheated 400°F (200°F) for approximately 25 minutes.
- The loaf tastes best eaten the same day it is baked.
Nutrition Facts : Calories 470.9, Fat 20, SaturatedFat 2.5, Sodium 402.9, Carbohydrate 65.3, Fiber 5.7, Sugar 24.6, Protein 9.4
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- Mix the lukewarm milk with the dry yeast and let sit for about 5 minutes so it can bubble up a bit. Add the flour, sugar, salt, heavy cream, egg, and yeast milk to a large bowl and knead for about 8 minutes until you get a smooth but sticky dough that comes off easily from the sides of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 60-120 minutes until almost doubled in size.
- While the dough is rising add the milk, sugar, and butter to a saucepan and gently heat up on the stove until the butter has melted. Add the ground hazelnuts and mix everything until you get a thick paste. Remove from the heat and let cool down. Line an 8 inches (20cm) springform tin with some baking parchment, grease lightly, and set aside.
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