Nutella Twists


Yield: 16 twists

Bake at 180°C - 350ºF - Gas Mark 4

12 fl oz Water
4 ½ cups Unbleached White Bread Flour
1 ½ tsp Salt
2 tsp Sugar
30g Butter
2 tbsp Skimmed Milk Powder
1 1/2 tsp (7g) of Easy Bake Yeast 
1 Jar of Nutella (you will not use all of it)
1 Egg beaten
Pour water into the bread machine.
Sprinkle over the flour, ensuring to cover the water.
Add Salt, Sugar and Butter in separate corners of the bread pan.
Make a small indent in the centre of the flour (but not down to the liquid) and add the yeast.
Set bread machine to 'Dough' setting.
Once the 'Dough' setting has finished turn out onto a floured surface and portion into medium egg-size pieces. 
Roll out each dough ball into an oval shape.
Spread a teaspoon of Nutella over the dough leaving a small gap around the edge.
Fold the Nutella filled dough oval in half and crimp the edges together with your fingers.

Roll the now crimped dough back into an oval shape and with a pizza cutter score evenly but not to the edge several lines.

Starting at the bottom end of the oval dough, roll diagonally to create a long sausage shape and then pull both ends together to form a circle and then join both ends of the dough pinching together with your fingers.

Cover and leave to rise for a 2nd time for about 30-60 minutes.
Glaze with the egg wash.
Bake 180°C for 30 minutes or until golden brown.


Best served warmed and for an extra sweet touch accompany with some hot chocolate dipping sauce.