What is NOT to love about this bread? Challah dough, nutella, toasted hazelnuts.
And was a real treat when used with PB & J!
Nutella Hazelnut Challah
3/4 cups lukewarm water
3/4 Tbsp instant yeast
1/4 cup honey (local)
3/4 Tbsp kosher salt
2 large eggs, slightly beaten (raised locally)
1/4 cup unsalted butter, melted
3 1/2 cups unbleached all-purpose flour
4 – 5 Tbsp Nutella
1/2 cup hazelnuts
1 egg + 1 Tbsp water, whisked to make egg wash
In the bowl of a standing mixer combine water yeast and honey. Let sit for 10 minutes, until the yeast “blooms” (bubbles). Mix in the eggs, melted butter and salt. Add in the flour and mix on medium using the dough hook for about 10 minutes.
Place in an oiled bowl, cover with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator and shape into a ball. Do this by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest for about 20 minutes.
Meanwhile toast the hazelnuts. Heat a medium sized skillet over medium heat. When hot, add hazelnuts and toast, stirring continuously so the nuts don’t burn. Toast until nuts are golden brown. Roughly chop.
Cut the dough into 3 equal pieces. Roll each piece with your hands to a long 1 1/2″ thick rope (roll back and forth with palms of hands, starting in the middle and hands move out). Flatten each rope and spread about 1 1/2 Tbsp Nutella along the center.
Fold the sides of the ropes up over the Nutella, pinching the rope closed.
Braid the dough as desired. I did a simple 3-strand braid and wound it into a circle braid.
Cover with towel and let rise for 1-1/2 hours.
Preheat your oven to 350F.
Brush the dough with egg wash and sprinkle with chopped hazelnuts.
Bake for 25 – 30 minutes. Serve and enjoy!