Name: Fluffy Nutella Knots
Prep time: 3 h 10 min
Cook time: 20 min
Total time: 3 h 30 min
Ingredients: 1 tsp granulated sugar; 3 1/4 tsp (10 g) active dry yeast; Slightly over ½ cup (130 ml) of warm milk; 2 eggs; 2 ½ cups plus 2 tbsp (315 g) all-purpose flour; 2 ½ tbsp (35 g) granulated sugar; ½ tsp salt; 3 ½ tbsp (50 g) unsalted room temperature butter; 1 cup 16 tbsp Nutella; 1 egg; 1 tbsp butter; 1 tbsp icing sugar

Description

Delicious pillowy soft Nutella knots, they’re so fun to make and taste delicious, recipe in cups and grams.

Ingredients

DOUGH

1 tsp granulated sugar
3 1/4 tsp (10 g) active dry yeast
Slightly over ½ cup (130 ml) of warm milk
2 eggs
2 ½ cups plus 2 tbsp (315 g) all-purpose flour
2 ½ tbsp (35 g) granulated sugar
½ tsp salt
3 ½ tbsp (50 g) unsalted room temperature butter

FILLING

1 cup 16 tbsp Nutella

EGGWASH

1 egg

DECORATE

1 tbsp butter
1 tbsp icing sugar

Cook Mode Prevent your screen from going dark

Instructions

Start by preparing the sponge mixture for this dough. In a stand mixer or your stand mixer bowl, mix 1 tsp granulated sugar, 3 ¼ tsp (10 g) active dry yeast, and slightly over ½ cup (130 ml) warm milk. Mix it and let it sit untouched for 10-15 minutes. You will notice how to top of the mixture has a layer of foam or bubbles. That means the yeast is active.
To the same bowl, add 2 eggs, 2 ½ cups plus 2 tbsp (315 g) all–purpose flour, 2 ½ tbsp (35 g) granulated sugar, and ½ tbsp salt. using a stand mixer with the dough hook attachment (the one that looks like a wrinkled tail). Knead on medium-low speed for 15 minutes.
After 15 minutes, add 3 ½ tbsp (50 g) of unsalted room-temperature butter. Knead for 10 more minutes.
Let the dough rest in a warm environment for about 1 hour and 30 minutes. After that time, the dough should have doubled in size. Punch the dough to release the gas and weigh it. Divide the total dough weight into 10. Make 10 portions and shape each one into a ball, that’s just to have a smooth surface on the outside of the knot.
Grab one of the portions and shape it into a rope. It should be long. Roll out the dough, keeping the long shape instead of wide. Fill a piping bag with 1 cup (16 tbsp) of Nutella and then seal it. Grab the dough and tie a knot. Repeat with the remaining dough.
Place it in a tray lined with parchment paper and proof for 30 minutes. Preheat the oven to 355°F 180 °C and brush each knot with 1 beaten egg.
Bake the knots for 20 minutes. Brush with 1 tbsp of butter when they come out of the oven and sprinkle 1 tbsp of icing sugar all over the knots.