Nutella® Bicho Bicho
Enjoy a bespoke Nutella® recipe
INGREDIENTS for 10 portions
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Bread Flour (250g)
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Milk (185g)
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Sugar (50g)
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Salt (5g)
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Yeast (5g)
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Butter (50g)
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Nutella®
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Powdered Milk (30g)
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White Sugar (50g)
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Condensed Milk (30g)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Preheat oven to 180 degree celcius.
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In a stand mixer, put together flour, milk, yeast, and sugar.
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Mix until it forms into a ball, once a ball forms add in the salt gradually.
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When the dough does not stick at the bottom of the bowl, gradually add in the softened butter.
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Once the dough is smooth, let it proof in a covereed, greased bowl for about one hour in room temperature.
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After an hour, take it out of the bowl and pat down any excess air gently.
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Portion each dough into 30 gram balls.
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Once portioned, roll it into logs. When all the dough has been rolled in logs already, braid the two 30gram doughs together by spiraling it to each other and pinching it on both ends to stick.
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Cover with a damp towel and let it proof for 30 minutes.
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After proofing, bake in the oven for 8-10 minutes or until golden brown.
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After piping, dip it lightly into the condensed milk and roll it into the powdered milk and sugar mixture.
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Serve and transfer to a container.
