Nutella Swirl Toast

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One of my favorite fast, no-cooking breakfast is Nutella on toast. It's simple but so delicious. The creamy and chocolaty Nutella melting over fluffy warm toast is so good that I sometimes have it for lunch and dessert as well. Just the thought of it makes my mouth water.

What could possibly be better than that? Unless.... the Nutella is baked into the bread! It's so genius I wish that I had been the one who thought of it first. Unfortunately, I can't claim any credit for it. Happy Home Baker made a Nutella milk loaf using her breadmaker and posted tips for other bakers, like myself, who do not own a breadmaker. I followed those tips and made this wonderful Nutella swirl toast. I modified the instructions so that bakers who have a stand mixer can easily follow along.

• 250 grams (or 2 1/3 cups) of bread flour or all-purpose flour
• 25 grams (or 1 tablespoon plus 2 teaspoons) of fine granulated sugar
• 5 grams (or 1 teaspoon) of salt
• 1 teaspoon of dry yeast
• 143 grams (or 1/2 cup plus 1 tablespoon) of milk
• 35 grams (or 1 large) egg, beaten
• 38 grams (or 2 1/2 tablespoons) of butter at room temperature, cut into small cubes
  

In a large bowl, combine flour, sugar, salt and dry yeast. Mix well and set aside. Combine milk and egg. Using the paddle attachment of a stand mixer, combine mixture with dry ingredients until barely mixed. Add butter. Process until the dough becomes tacky and elastic. Scrape down the side of the bowl. Using the hook attachment on medium speed, knead the dough until it becomes smooth and not sticky, about 10 to 15 minutes. Cover the dough and allow it to rest for an hour.

On a floured surface, roll out the rested dough into a large rectangle. Spread Nutella onto the middle of the rectangle. Be sure to spread Nutrella all the way to two side edges. Starting at the edge closest to you, roll up the dough into a log and seal the seams. Cut the dough into sections equal to the width of your loaf pan. Place each section, seam down, into the loaf pan with the cut sides against the lengths of the pan. Let dough rest for another 45 minutes to an hour.

Bake in 360 degree oven for 30 to 35 minutes until the top is browned and the Nutella caramelizes. Remove bread from the pan and allow it to cool on a wire rack.

The best part is the crunchy caramelized Nutella bits. It's like a warm cinnamon sticky bun but made with Nutella. Next time, I may add some chopped hazelnuts for some crunch and even more flavor.