INGREDIENTS
• 2 1/3
cups plain flour, plus extra for dusting
• 1/3 cup
cocoa powder
• 1/4 cup
caster sugar
• 1
teaspoon dried yeast
• 1 egg
• 1 cup
milk, warmed
• 60g
butter, softened
• 1/2 cup
Nutella
• 1 3/4
cups boiling water
• 1/2 cup
brown sugar
• Extra 1
tablespoon cocoa powder
• Extra 2
tablespoons Nutella
• Icing
sugar mixture, to serve
• 300ml
thickened cream, to serve
METHOD
Step 1
Using an electric mixer fitted with a dough hook, mix flour,
cocoa, caster sugar and yeast. Add egg, milk and butter. Knead on low speed for
1 minute or until combined. Increase speed to medium. Knead for 5 minutes or
until a soft, sticky dough forms. Transfer to a lightly oiled bowl. Cover with
greased plastic wrap. Set aside in a warm place for 1 hour or until dough has
doubled in size.
Step 2
Remove plastic wrap. 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 with plastic wrap. Set aside in a warm
place for 20 minutes.
Step 3
Meanwhile, preheat oven to 180C/160C fan-forced.
Step 4
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.
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