Nutella Cake
I remember trying this Nutella bread about two years ago, before some friends came over. I was in quite a rush back then, so I left the dough to rise right next to the heater, and honestly, I was worried I had ruined everything. It rose in a weird way, more on one side, but in the end, everyone still rushed to it – it didn't matter that it wasn't round, but rather lopsided. The more I made it, the more confidence I gained to twist it, spread more Nutella on it, and "beautify" it a bit, not stressing about whether it looked magazine-perfect. For us, if it's warm and smells like chocolate, no one asks if it's from the bakery or made in the living room with a mixer on the table.
Preparation time: about 40-50 minutes, but you get annoyed waiting for it to rise, as it's hard to resist peeking under the towel. Including the rising and baking time, let's say about two and a half to two hours and forty minutes, depending on how warm it is in your house.
Servings: with the ingredients below, you’ll get about 8-10 thick slices, or you can break it by hand, which will serve around 5-6 hungry guests at a table.
Difficulty level: if you're not afraid of kneading and getting your hands in the dough, I'd say it's medium. It's not rocket science, but it's not for absolute beginners either.
Now, the ingredient list is clear. What matters most here is not to skimp on the Nutella – if you put too little, you won’t even taste the chocolate, and you’ll just get frustrated that you worked for nothing. Also, don’t skip the yogurt, as it keeps the dough soft, not hard as a rock.
* Nutella – I never measure it with a scale, but about 200-250 grams should do. Make sure you have enough to cover each layer well. You can also use another hazelnut spread if you don't have classic Nutella.
* Flour – 500 g, there's no room for improvisation here; everything revolves around the flour. I always use type 000, it works well for sweet bread and rises nicely.
* Yogurt – 200 g, preferably full-fat. Don’t use it cold; let it come to room temperature, or else it will slow down the yeast and won’t rise as you want.
* Eggs – 2 for the dough (plus one yolk for brushing on top). They add flavor and bind the dough, so don’t skip them.
* Oil – 100 g, and don’t throw it all in at once; use it gradually while kneading, so it doesn't stick to your hands. Any oil works for me, but I prefer sunflower oil.
* Sugar – 5 tablespoons, about 100-120 g heaped. Don’t make it too sweet; let the Nutella be the star.
* Dry yeast – 1 packet, which is 7 g. Sometimes I play around with fresh yeast, but this dry one is easier to work with.
* Salt – a pinch, just enough to enhance the flavor, not more, or it will stop the yeast.
* Orange zest – from 1 large orange. Grate it fresh; don’t buy powdered stuff.
* Milk – 2 tablespoons, just for brushing before baking, mixed with the yolk.
Now, let’s get to work, so I don’t drag the story out too much. I've never managed to make two loaves the same, but the basic steps remain:
1. In a small cup, I put the dry yeast, a teaspoon of the total sugar, a teaspoon of flour, and about 2-3 tablespoons of warm water. Not too hot, not cold – just warm enough not to burn your finger. I mix it, let it sit for 5-10 minutes to puff up a bit, to make sure the yeast isn’t old.
2. In a large bowl, I sift all the flour. I do this to avoid lumps or any stray bugs. I make a well in the middle, like a crater.
3. I sprinkle the salt around the edges, not directly over the yeast. Then the sugar, and the finely grated orange zest, also around the edges.
4. I put the "puffed" yeast in the middle, pour in the yogurt (warm, not cold!), and the lightly beaten eggs, and start mixing with my hand or a wooden spoon. Once it takes shape, I put down the spoon and knead with my hands, adding the oil gradually – a little at a time, not all at once. Don’t be scared; at first, it seems sticky, but as you knead and oil your hands, it comes together and becomes elastic.
5. When I feel it’s not sticking too much to my hands and the dough is soft and slightly shiny, I leave it in the bowl, cover it with a clean towel, and move it to a warmer place (without drafts). For me, it works on the kitchen counter, but sometimes I put it near the preheated oven if it’s colder in the house. I let it rise for at least an hour, until it doubles in size.
6. I divide the risen dough into four equal parts (I don’t weigh them; I do it by eye). On a lightly floured surface, I roll each piece into a circle, about the size of a pot lid (25-28 cm in diameter, if you want to measure).
7. I place the first layer directly on the baking paper or on a greased tray. I spread Nutella generously, don’t be stingy. I add the second layer, spread Nutella again, and so on until the third. For the last, fourth layer, I place it without Nutella on top.
8. Now comes the part that looks spectacular but isn’t complicated. In the center of the circle, I place a cup upside down (pressing lightly to leave a mark). With a sharp knife, I cut from the edge towards the cup, first into 4, then each quarter into two, and again into two, to create 16 "rays" – don’t cut all the way through; the cup should remain with an uncut circle in the center.
9. With two fingers, I grab two adjacent strips and twist them twice away from each other, not the other way around. Finally, I join the tips of each triangle and seal them so they don’t come apart while baking. I sometimes make a little "bun" from a piece of dough and place it right in the middle, spread with Nutella, to cover the untouched circle.
10. I brush the entire surface with the yolk mixed with milk (don’t be stingy; it creates a nice, shiny crust when baked).
11. I put the tray in the preheated oven at 180°C, in the middle rack. After 25-30 minutes, I check to make sure it’s not burning on top. If it’s already browning, I place a piece of baking paper over it. For me, it’s usually ready after about 35-40 minutes, but it depends a lot on the oven.
12. I take it out and let it cool on a rack (if you don’t have one, leave it in the tray, but don’t let it sit in steam as it will get soggy on the bottom).
I can’t get enough of it because it doesn’t have that classic hard or dry bread taste; it’s soft and sticky, filled with chocolate cream. Plus, I make it for any gathering, not just for holidays, precisely because you don’t need to spend "three hours kneading." It goes well with coffee, milk, or nothing else. When kids come over, it’s the first to disappear from the table.
Tips
Don’t rush the rising process; let it take as long as the dough needs, or you won’t end up with anything good. For Nutella, take it out of the fridge in advance so it’s not hard and difficult to spread (I’ve had it where I pulled on the layer and tore it because the cream was too thick). I’ll tell you this: if you see the dough tearing when you roll it out, let it rest covered for 10 minutes and then continue; it becomes easier to work with.
Substitutes
If you don’t have yogurt, milk works too, but use less so it’s not too liquid. You can use homemade nut butter or thick jam if you’re anti-Nutella. For those wanting a dairy-free option – you can try plant-based yogurt (soy, almond). Gluten-free – I haven’t dared to try, but someone told me it works with gluten-free flour, though the liquid balance needs adjusting, or else it crumbles badly.
Variations
Sometimes I add chopped nuts or raisins between the layers, but not always – it depends on what I have at home. For a less sweet version, reduce the sugar in the dough and use tart jam, which works well. If you want something that looks even more "wow," sprinkle powdered sugar on top at the end or add some almond flakes before baking.
Serving
We usually eat it warm, torn by hand. It goes perfectly with cold milk or, if you want to be fancy, with a bitter black coffee. You can serve it as a dessert at a multi-course meal or for breakfast; no one will judge you.
Frequently Asked Questions
How long does it keep and how?
At room temperature, wrapped in a clean towel or a paper bag, it stays soft for 2-3 days. After that, it dries out, but it can be reheated. Don’t put it in the fridge; it hardens.
Can I make it with fresh yeast?
Yes, you can, but use about 20 g, dissolve it well with sugar and warm water. Also, wait for it to "activate" before adding it to the dough.
Can it be frozen?
Yes, it can, just let it cool completely first. Wrap it tightly in foil, then in a bag. When you want to eat it, let it thaw at room temperature and then heat it in the oven for a few minutes.
Can it be made without eggs?
Yes, but it won’t have the same rich flavor or elastic texture. You can try using 2 tablespoons of banana puree or an egg replacer packet.
Can I use another filling?
Of course! Marmalade, sweet cream cheese with raisins, even fruit preserves or jam, each has its charm.
How do I prevent it from sticking to the tray?
Baking paper solves everything. If you don’t have it, grease the tray with oil and sprinkle a little flour. Don’t put too much Nutella towards the edges; otherwise, it will spill.
What if the dough doesn’t rise?
Old yeast or cold liquids – those are the most common issues. Warm the ingredients beforehand (not hot!) and don’t put the salt directly over the yeast.
Nutritional values (per slice, 1 out of 10)
About 230 kcal, 8 g fat (from Nutella and oil), 34 g carbohydrates, 4-5 g protein. Don’t be fooled; it’s not "fit," but it’s not the calorie bomb it seems. If you remove the sugar from the dough and don’t overdo it with Nutella, you can cut down on calories. The important thing is that one slice fills you up; you won’t want to eat the whole loaf, even if your house smells amazing.
How to store and reheat
After it has cooled completely, wrap it in a towel or paper bag, and it stays soft for two days. If you see it hardening, you can microwave it for a few seconds, but don’t make it rubbery. I also put it in the oven at 120°C for about 10 minutes; it becomes soft and warm again. It doesn’t keep well in the fridge; it dries out and picks up odors. If you want to keep it longer, freeze it sliced and heat only what you need. When you take it out, let it come to room temperature to thaw completely, then heat it in the oven or microwave. Don’t store it in a plastic container; it draws moisture and becomes gummy.
Ingredients: 500 g flour, 2 eggs, 5 tablespoons sugar, 200 g yogurt, 1 packet dry yeast, 1 pinch of salt, orange zest, 100 g oil, Nutella, 1 egg yolk, 2 tablespoons milk
