Nutella and Yuzu Braided Bread

Nutella was on two for one special at my local supermarket...of course I stocked up.  And what does one do when their cupboard is crammed with Nutella?  One bakes.

I've discovered the one thing better than Nutella on bread is Nutella IN bread. The swirls of Nutella, yuzu, almonds and orange zest are scattered throughout the bread that every bite has layers of flavors.  The perfect counterpoint was the yuzu marmalade that I found at an Asian supermarket last week.  It's sweet, citrusy and slightly more tangy than orange marmalade that it gives just the right bite.



Nutella and Yuzu Braided Bread
makes 2 loaves

2/3 cup whole milk
6 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast
2 large eggs, at room temperature
2 3/4 cups unbleached all purpose flour
1 teaspoon salt
1/2 cup butter, at room temperature
1 tablespoon melted butter
1 cup Nutella spread
1 cup yuzu marmalade
1/2 cup almond slivers
zest of 1 orange

Heat milk in microwave until lukewarm, about 30 seconds on high.  Stir in 1 tablespoon of sugar and sprinkle dry yeast on top.  Let sit until yeast becomes foamy, about 5 minutes.  Add eggs, gently whisk to combine.

In the bowl of a stand mixer fitted with a dough hook, combine flour, salt and 4 tablespoons sugar.  With mixer running at low speed, slowly pour in milk mixture.  Increase speed to medium, add butter 1 tablespoon at a time.  Mix until all the butter has incorporated into the dough, about 1 minute.  Increase speed to medium-high and beat for 5 minutes, the dough will become smooth and silky.

Transfer dough into a large mixing bowl coated with melted butter.  Brush top of dough with melted butter, cover loosely with plastic wrap and let sit in a warm, draft-free area until the dough has doubled in size, about 1.5 - 2 hours.

Preheat oven to 375ºF.

On a floured working surface, divide dough in half.  Cover one piece with a kitchen towel and roll out the other piece into a long rectangular shape, approximately 16" x 8", with a thickness of about 1/4".

Spread with yuzu marmalade, leaving about 1" border around the edges.  Spread Nutella on top of the marmalade.  Sprinkle with almonds and orange zest.

Roll the dough up lengthwise.

With a sharp knife, cut dough in half lengthwise, leaving approximately 2" intact at one end.

Turn the cut edges face up, revealing layers of filling.

Braid by overlapping the two cut pieces.  Tuck in ends.

Transfer to a large baking sheet and sprinkle with 1/2 tablespoon sugar.  Cover loosely and set aside.  Repeat with the remaining dough.

Bake for 25-30 minutes, until the tops are golden brown.