Braided Nutella Bread
For the Bread
2 3/4 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoons salt
1 package active yeast
1/2 cup buttermilk
1/4 cup water
1/2 cup unsalted butter
1 large egg, room temperature
1 cup Nutella (or similar chocolate hazelnut spread)
Sugar Glaze (below)
For the Sugar Glaze
1 cup confectioners' sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
2 tablespoons milk
In the bowl of an electric mixer, whisk together 1 cup of flour with the sugar, salt and yeast. Set aside.
Combine the buttermilk, water, and butter in a small saucepan and heat over low heat, until the liquids register about 125 degrees F (the butter may not melt all the way). Add the liquids to the flour mixture and beat for 2 minutes on medium speed. Add the egg and 1/2 cup of flour and beat for another 2 minutes on high speed. Stir in the remaining flour (add gradually, you may or may not need all) until it comes together into a dough, do not over mix. Cover with a kitchen towel and let it rest for 20 minutes.
Drop the dough onto a well floured board and give it a few quick kneads, then roll it into a rectangle measuring about 10x18". Visualize the dough in thirds running the length of the dough and spread the Nutella in the center third. Cut 1 inch strips at a diagonal on either side, up to 1/2 inch close to the filling. Starting at the top, braid the bread, alternating the strips to the center and covering the filling.
If you wish, you could bake the loaf as is, or you can create a ring. Carefully transfer the braided dough onto a baking sheet lined with parchment paper or a silicone mat. To create a ring, join the two ends together, pinching the dough together and stretching the dough slightly to create a circle. Lightly spray or brush a piece of parchment paper with baking spray (I used coconut oil) and cover the dough, oiled side touching the dough. Cover the entire baking sheet with plastic wrap and chill in the refrigerator for at least 2 hour (or overnight).
Preheat the oven to 375 degrees F. Let the dough rest at room temperature for 10 minutes before baking. Bake for 25-30 minutes, or until golden brown.
Make the Sugar Glaze by whisking together the confectioner's sugar, butter, vanilla and milk in a small bowl.
When the bread is golden, remove from the oven and let it cool on a wire rack. Drizzle with the Sugar Glaze. Best served when warm.