Recipe for cooking chocolate hazelnut swirl ring

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Chocolate Hazelnut Swirl Ring

1/2 c. warm water
1 pkg. (2 1/4 tsp.) active dry yeast
4 Tbsp. sugar, divided
1/2 tsp. salt
3/4 c. (1 1/2 sticks) unsalted butter, softened
3 c. all-purpose flour, divided
Nonstick cooking spray
1 c. Nutella, warmed slightly (see instructions)
2 Tbsp. water (for brushing)

In lrg. bowl using electric mixer, stir together warm water, yeast, 2 Tbsp. sugar and salt. Add butter and 1 c. flour. Mix on med. speed for 4 mins.. Add remaining 2 c. flour and mix for 2 mins..

Grease a lrg. bowl with nonstick spray and place dough in it, turning once. Cover with plastic wrap and let stand for 1 hour in warm place until double in volume.

Preheat oven to 375 degrees F. Line baking sheet with aluminum foil or parchment paper.

When dough has fully risen, punch down and transfer to floured surface. Roll dough into a 12 x 16-in. rectangle and spread evenly with warmed hazelnut spread, leaving 1 in. bare at edges. Beginning at long end, tightly roll dough like a newspaper, forming a 16-in. long log. Brush 2 ends with water and bring together, pin.ing to form ring. Transfer to prepared baking sheet. Using sharp knife sprayed with nonstick cooking spray, make 12 slices into the ring, being sure bottom, interior portion stays intact. Allow 1 in. between each slice. Gently separate buns, and let them rest against one another like dominoes. Brush ring with 2 Tbsp. water and sprinkle with remaining 2 Tbsp. sugar. Bake for 35 to 45 mins. until golden brown. Let cool slightly before serving.

To warm hazelnut spread: In microwave, heat on high in microwaveable bowl for 5 seconds. Or on stovetop, heat on low heat in pot until creamy.

Servings: 12; serving size: 1 slice