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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 1/2 cup(s) lukewarm water |
4 teaspoon(s) yeast |
4 teaspoon(s) coarse salt |
7 1/4 cup(s) unbleached all-purpose flour |
1 pound(s) prepared above dough |
1/2 cup(s) nutella softened |
1 egg |
1 tablespoon(s) sugar |
Directions:
1. For Master Recipe
2. Combine water, yeast and salt in large bowl. With spoon (or mixer with paddle attachment), stir in flour (dough will be wet).
3. Place dough in 5-quart lidded container; cover with lid (do not snap airtight). Let rise at room temperature 2 hours. Refrigerate overnight or up to 14 days.
4. For Nutella Ring
5. Hold dough and dust top with flour; quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating dough a quarter turn as you go.
6. On floured surface, roll dough into 11x10-inch rectangle.
7. Microwave Nutella in small microwave-safe bowl 10 to 20 seconds or until soft and slightly melted. Spread over dough, leaving 1/4-inch border uncovered. Roll dough into log, starting at long end; pinch seam together. Gently shape log until it measures about 16 inches. Bring ends together to form about 6 1/2-inch-diameter ring; pinch ends together. Place on parchment paper-lined baking sheet.
8. Cover loosely with lightly floured plastic wrap; let stand in warm draft-free place 45 to 60 minutes or until dough is slightly puffed and no longer feels chilled.
9. Meanwhile, heat oven to 375°F. Whisk egg and water in small bowl; lightly brush over top of ring. Sprinkle with sugar. With kitchen shears, snip 1/2-inch-deep cuts 2 inches apart on top of ring.
10. Bake 20 minutes or until golden brown. Cool on wire rack 30 minutes to serve warm or cool completely.
11. PER SERVING: 155 calories, 4 g total fat (.5 g saturated fat), 3.5 g protein, 25 g carbohydrate, 10 mg cholesterol, 145 mg sodium, 1.5 g fiber
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