Serves 8
INGREDIENTS
- 2 1/3 cups plain flour, plus extra for dusting
- 1/3 cup cocoa powder
- ¼ cup caster sugar
- 1 tsp dried yeast
- 1 egg
- 1 cup milk, warmed
- 60g butter, softened
- ½ cup Nutella
- 1 ¾ cups boiling water
- ½ cup brown sugar
- Extra 1 Tbs cocoa powder
- Extra 2 Tbs Nutella
- Icing sugar mixture, to serve
- 300ml thickened cream, to serve
METHOD
- Mix together flour, cocoa, caster sugar and yeast. Add egg, milk and butter. Mix until combined. then knead until a soft, sticky dough forms. Transfer to a lightly oiled bowl. Cover and set aside in a warm place for 1 hour or until dough has doubled in size.
- Remove cover and punch dough down. Turn out onto a lightly floured surface. Knead for 2 minutes. Divide mixture evenly into 24 portions. Roll each portion into a ball. Press 1 ball out to form an 8cm round.
- Spoon 1 level teaspoon Nutella onto the centre of round. Pull sides of dough up and around filling, twisting and pressing dough together to secure. Place, seam-side down, in a greased 6cm-deep, 18cm x 28cm baking dish. Repeat with remaining dough balls and Nutella. Cover and set aside in a warm place for 20 minutes.
- Meanwhile, preheat oven to 180°C/160°C fan-forced.
- Place dish on a baking tray with sides. Combine boiling water, brown sugar, extra cocoa and Nutella in a heatproof jug, whisking until Nutella has melted. Pour mixture over dough balls. Bake for 35 to 40 minutes or until bread sounds hollow when tapped and sauce has bubbled around edges of dish. Stand for 2 minutes. Dust with icing sugar. Serve with cream.
Approx. per serve: 2269kJ | fat total 28.4g | saturated fat 15.7g | fibre 3g | protein 9.4g | carbs 61.6g
