Today is the 6th (wow!) Valentine’s Day I’ll be spending with my wonderful fiancée, and the past three we have made it a tradition to bake a dessert with nutella (three years ago was nutella cream puffs, the year after was lava cakes).
This year while searching for inspiration I came across a recipe for a bread/pastry that seems to have dozens of different names: swirl bread, rose bread, Russian rose bread. No matter what you call it, it has the same basic premise. Take a light pastry-type dough, slather it in something delicious, roll it up, cut it, braid it, and bake it.
I originally had the thought to put nutella in the actual dough, but that seemed too unwieldy and would cause a clash of too many flavors (that possibly wouldn’t even taste good together). Shockingly I never found in my searches someone who did what I did, which was use nutella (an entire jar; I do not advise making this recipe regularly) as the filling.
My past problems with chocolate spreads are well documented, and I was worried about the dough being difficult to handle and the nutella spilling out. If anything, I had the opposite problem, the nutella took a while to spread evenly across the dough.
I was worried about it not being spread perfectly across, but quickly realized that when cut and braided it would make little difference.
I am happy to report that I had essentially no issues with the process of rolling and cutting the dough, and the braiding process went smoothly.
Once I got the dough safely in the pan for its final rise, I knew it would be a success.
Recipes I had found advised using a springform pan, and I can see why. The baked and risen bread crested well over the edges, and would have stuck had I not lined the bottom and sides with parchment paper.
I’d say this is best served warm, but honestly I think at any temperature it’s going to be delicious. Enjoy!
Nutella Rose Bread
- 4 cups AP flour
- 2 1/4 tsp instant yeast
- 2 1/2 t sugar
- 1 t salt
- 1/4 cup vegetable oil
- 1 T vinegar
- 1 1/4 cup water (more as needed)
- 1 13 oz. jar of nutella
The the bowl of a stand mixer combine all the dry ingredients as well as the oil and mix. Add the vinegar and water, and add more water as necessary to incorporate all of the flour. Knead on medium speed for 5 minutes (or about 10 by hand), until the dough is elastic. It should not stick to the sides, but may a bit to the bottom. Place in a covered, lightly oiled bowl and let rise for 1 hour.
On a floured work surface roll out the risen dough into a large rectangle, about 12 x 24 inches. The dough will be fairly thin. Using a knife or spatula, gradually spread the nutella over the entire surface, leaving some room around the edges. It is best to work in small amounts at a time, since the nutella will not spread very far without causing tension in the dough.
Once spread out, roll the entire dough up (long ways) like a jelly roll. Rock it back and forth a bit to ensure that the seams are sealed. Using a sharp knife, cut (cleave down rather than saw) the dough in half, spreading the halves facing outwards as you go. Pinch two of the ends together, and braid them (crossing one over the other) together. Then, roll the braid into a circle, tucking the final end under the rest of the bread.
Transfer to a springform baking pan (or normal cake pan) that is oiled or buttered, and let rise for 40 more minutes. Bake in a 400 degree oven for 10 minutes, then lower the temperature to 350 and bake for another 30-40 minutes (40-50 minutes total baking time).
Adapted from My Diverse Kitchen.