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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe gets it's start in your bread maker and you finish it in the oven. To make snipping the dough easier, use kitchen scissors instead of a knife, making sure to leave 1 uncut in the center of the ring. Prep time does not include rise times. Ingredients:
2/3 cup milk |
1 egg |
3 tablespoons butter, cut up |
2 tablespoons water |
3 cups bread flour |
1/4 cup sugar |
3/4 teaspoon salt |
1 1/4 teaspoons bread machine yeast |
1/3 cup chocolate hazelnut spread |
1/3 cup hazelnuts, chopped |
1/4 cup chocolate hazelnut spread |
Directions:
1. Add the first 8 ingredients to the bread machine according to the manufacturers directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes. Grease large baking sheet.
2. On lightly floured surface, roll dough into 15 x 10 rectangle. Spread with 1/3 c spread and sprinkle with nuts. Starting from long side, roll up into a spiral; seal edge. Place seam side down, on prepared sheet. Bring ends together to form a ring. Moisten ends; pinch to seal. Using sharp knife, cut from outside edge towards center, leaving about 1 attached. Repeat at 1 intervals. Gently turn slices slightly so same side of all slices faces upwards.
3. Cover; let rise 45-60 minutes or until nearly doubled. Bake in 350 oven 30-35 minutes or until bread sounds hollow when lightly tapped (center may be lighter in color). If necessary to prevent overbrowning, loosely cover with foil last 10 minutes. Remove to wire rack; cool.
4. In microwave safe container, heat the 1/4 c spread on 100% power 30-60 seconds or until drizzling consistency. Drizzle over loaf.
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