INGREDIENTS
- 370 gms maida (3 cups)
- 40 gms sugar (2 tbsp)
- ½ tsp salt
- 75 gms butter, softened (⅓ cup)
- 250 ml warm milk (1 cup)
- 7 gms instant yeast (2 tsp)
- Nutella, as required
INSTRUCTIONS
- In a bowl, combine the warm milk, yeast and sugar.
- Mix well.
- Add the softened butter.
- Gradually add the flour and salt.
- Mix until a dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 15 minutes until soft and elastic.
- Place the dough in a greased bowl and lightly oil the top.
- Cover and let it proof for 1½–2 hours, or until doubled in size.
- Punch down the dough to remove the air.
- Divide it into 4 equal portions.
- Keep the dough covered.
- Roll one portion into a 10-inch circle.
- You can use a 10-inch lid as a guide for a perfect circle.
- Transfer the dough circle onto a baking tray lined with butter paper.
- Spread Nutella evenly, leaving about 1 inch around the edges.
- Roll out the second dough ball and place it over the first.
- Spread another layer of Nutella.
- Repeat the same with the third layer.
- Place the fourth dough circle on top without any filling.
- Press a 2½-inch cookie cutter lightly in the centre to mark the middle.
- Using a knife, cut the dough into 16 equal strips, making sure all layers are cut.
- Take two adjacent strips and twist them outward.
- Twist the same pair outward once more.
- Pinch the ends together to seal and form the star points.
- Repeat with all remaining pairs.
- Cover with a cloth and allow the bread to proof for another 30–40 minutes.
- Preheat the oven to 200°C.
- If the bread loses its shape after proofing, gently reshape and seal the edges again.
- Brush the surface with a little milk.
- Bake for 15–20 minutes until golden brown.
- Brush with butter immediately after baking.
- Your Nutella Tear and Share Bread is ready.
- Serve warm with coffee.
VARIATIONS TO TRY
- Jam of your choice
- Cream cheese filling
- Pesto
- Pizza toppings
- Cinnamon sugar
- Chai spice
- Garlic and cheese
- Spinach and cheese
