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Rhodes and Nutella frozen dough is all you need to make this delicious loaf of twisted bread! Get the step-by-step photo tutorial and do it ASAP!
* This post is presented by Rhodes Bake-N-Serv. Thank you for supporting the brands that make Recetas Latinas possible.
My family is a little obsessed with this chocolate hazelnut cream called Nutella. If you're not sure how to pronounce it, it's "New-tell-uh". It's practically the most dazzling spread in history! I put it on toast, in desserts, and I even dip bananas and oreos in it. Obsessed I tell you!
Well, today's creation is easy enough for kids, but it has that "surprise" factor because this loaf of bread swirls with that chocolate and hazelnut goodness that is Nutella. It's so much easier than it sounds, I promise!
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We ate most of this Nutella Twist Bread hot from the oven, and boy! It's best that way! You can also heat one or two slices in the microwave if you have leftovers. And if you're strong enough not to eat all the bread right after baking, then you have more self-control than I do! Anyway, grab the recipe from the Rhodes Kids Blog today! I promise, you will be amazed at how easy it is. Make plenty for holiday neighbor gifts! Yum!
Recipe added 05/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv blog.
Nutella Twist Bread
- 1 loaf of Rhodes white bread
- 1/3 cup of Nutella
- melted butter, optional
Thaw a loaf of Rhodes white bread and place it on a lightly floured surface.
Roll the dough into a large rectangle about ¼ inch thick.
Spread ⅓ cup of Nutella in the center of the rectangle, leaving a 1-inch seam at the edges. Heat the Nutella in the microwave for 10 to 15 seconds so that it spreads easily.
Roll the dough as you would for cinnamon rolls, from one long end to the other long end.
Using a knife, pastry cutter, or bench scraper, cut the center of the roll leaving 1½ to 2 inches of touch at one end.
Rotate the two cut pieces on top of each other until the ends meet.
Pinch the ends and tuck them under. Place the bread on a greased baking sheet. Cover the bread with a sprinkled plastic wrap and let it rise for 30 to 60 minutes or until it is proof. (The time depends on the temperature of the room).
Bake at 350 degrees Fahrenheit for 25 minutes or until golden.
Brush the top / ends with melted butter when the bread is fresh out of the oven, if desired. Cut and serve
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