I have always loved Chocolate Hazelnut Spread (aka a "healthier" version of Nutella). In Germany, hazelnuts are very popular. I would go as far as to say, that they are the most commonly available nut found in German grocery stores and in their baked goods. Every time I eat hazelnuts, it reminds me of my Oma (German grandmother). She has always been a talented baker and I credit the time I lived with her over all those years as a teenager and young twenty-something-year-old to what kitchen knowledge I have today. The kitchen is where we spent most of our time together and cooking and baking connected us. This recipe right here reminds me a bit of my Omas "Nusszopf" which I will make sure to post a recipe for someday on here. Her recipe calls for chopped hazelnuts rather than Nutella and it's topped with a delicious lemon glaze!
Makes: about 1-1 ½ cups of Nutella
- 1 cup of roasted and pilled hazelnuts
- ½ oz of cacao powder
- 2 tbsp of Brazilian Acacia - Angico (Buy it on Amazon)
- Pinch of sea salt
- 1-2 tbsp of 100% maple syrup
- 1 tsp of vanilla extract
- 2 tbsp of water
- Place hazelnuts into the food processor and make a paste, it will take up to 5-7 minutes.
- Add the remaining ingredients and process for another 1-2 minutes, until everything combined. Keep the Nutella in an airtight container in the fridge for up to a week. Warm it up a little bit before using it.
Basic yeast dough for 2 recipes (double portion)
- 5 ¾ cups of all-purpose flour
- 1 ½ of whole milk, lukewarm
- 4 large eggs
- 1 tbsp of active dry yeast
- 2 tbsp of sugar
- 8 tbsp of unsalted butter, room temperature
- Mix active dry yeast, sugar, and milk in a bowl or cup and set aside for 5-7 minutes, until the foam comes out.
- In a mixer combine milk, flour, 4 eggs, and butter. Knead the dough using the hook attachment for about 7-10 minutes, until the dough is smooth and doesn’t stick to the sides of the bowl.
- Shape the dough into the ball and place it into a bowl, cover with a clean tea towel and leave in a warm place for 1.5-2 hours or until it doubles in size. Knead the dough with your hands and leave for another hour or refrigerate the dough overnight.
Make the Nutella wreath:
- Grab half of the dough (see recipe above) that we made before. Roll it out into the rectangle. Dust with the flour rolling pin, if needed.
- Scoop a ¼ cup of Nutella paste and spread all over the dough. Make a cigar shape and pinch the sides.
- Leaving about 2 inches from one side, cut the roll lengthwise into three stripes.
- Make a braid and then create a circle with it. Pinch both sides really good.
- Preheat the oven at 400F. Line up the round pie or tart pan with parchment paper and place the prepared wreath. Cover with a clean tea towel and leave it for 30 minutes.
- Bake Nutella wreath for 25-30 minutes. If it gets too dark, cover the top with foil and bake until cooked.