Nutella Plucked Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 350 g flour
- 1 pack dry yeast
- 1 egg (s)
- 1 pinch (s) salt
- 50 grams sugar
- 50 g mararine (semi-fat mararine)
- 160 ml milk, lukewarm
- 4 tablespoon, heaped Nutella
- some cinnamon sugar
- 100 g almond (s), round, possibly a little more or less
- some flour for the work surface
Print Recipe
Pin Recipe Instructions
- Put the flour, yeast, salt and sugar in a mixing bowl and stir coarsely. Mix the milk with the egg and margarine until the margarine has melted. Add the liquid to the dry ingredients at once and stir with the dough hook until the dough loosens from the edge. Then take it out of the bowl and knead into a homogeneous dough on the work surface. Place in a greased bowl and cover with cling film or put in a peng bowl. Let rise in a warm place for about 60 minutes, until the dough has about doubled.
- Roll out the dough into a large rectangle on a floured work surface. Make the Nutella a little liquid in the microwave and brush the dough with it. You can sprinkle the pastry with about 100 g of ground almonds.
- Cut the dough into small squares, approx. 10 x 10 cm. Grease a loaf pan, place the squares one behind the other in the pan and sprinkle with cinnamon sugar and some ground almonds. That gives a delicious crust.
- Now let rise again in a warm place for about 45 minutes.
- Bake in the preheated oven at 180 ° lower and upper heat for about 15 - 20 minutes.
- Tip: If there is leftover dough left over from the edges, simply twist it into small croissants and place on the baking sheet.
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