Nutella Twist Braided Bread

I just came back from Charleston, NC and decided that I should finally finish this blog post at 1am. I'm dead tired, but I was really going to post this when school was over but but but... (insert more lame excuses). The road trip with my buds was exactly what I needed to end the academic year. I think we were all pretty burned out from all the studying and the trip was a perfect weekend to relax and to eat extremely good food. The city was so quaint and cute, filled with horse drawn carriages and beautiful mansions. We stuffed our bellies with Southern food and barbecue, brunched with bottomless mimosas and slept on the beach. I'm feeling super content :)  and extremely tired!!!

I made a bunch of these Nutella Twist bread and seriously you can make them into any shape because they are still going to be delicious. My friends gobbled these up quickly!

Ah, I'm falling asleep on my keyboard... G'night!

Nutella Twist Bread

makes 6-7 braids

Dough

2 cups bread flour

1.5 tbsp buttermilk powder (or dry whole milk powder)

pinch of salt

1/4 cup white sugar

1.5 tsp active dry yeast

1 egg

1/2 cup water

3 tbsp butter, very softened

about 1/2 cup Nutella
handful of sliced almonds

Dough making details on Hong Kong Style Hotdog Buns

1. In your kitchen aid mixer bowl with paddle attachment mix bread flour, buttermilk powder, salt, sugar, yeast. Add eggs and mix a little, while slowing adding the water in. Mix until it forms a shaggy dough
2. Switch to the dough hook, add the butter and knead for at least 15 minutes on middle speed. I think I ran it for 20-25 mins. You can check on the elasticity by stretch the dough into a thin membrane and if it doesn't tear that easily it should be ready to go
3. Transfer the dough to a greased bowl and put greased saran wrap over the dough. Let it proof/rest in a warm place (I put mine next to the windowsill) until double size ~1 hr
4. Punch the dough down a few times and divide the dough in half and then each half to 6 portions
5. Roll out 1 portion of the dough into a long rectangle about 10x5" and a little less than 1/4" thick. Spread a thin layer of Nutella and then roll it like a cinnamon roll. Placing the seam side down, use a sharp knife and cut the dough in half but leave 1" uncut at the top to keep the 2 halves joined. Criss cross the halves over each other like a braid, pinch the bottom to seal and tuck under.
6. Repeat for each portion and place it on a greased or lined baking tray. Let it rise in a warm place for 45 mins-1 hour
7. Preheat oven to 350F, brush eggwash over the tops and sprinkle almonds over them
8. Bake for 15-17 minutes or until the tops are lightly golden. Let it cool for 5-10mins and then transfer to a rack to fully cool