A blog that I read, Willow Bird Baking, is having 5 weeks of baking challenges!
Sadly, I missed last weeks challenge (challenge #1), but I am hoping to be able to complete the last 4.
This weeks challenge was to use the dough in Julie’s Raspberry Almond Braid. We were allowed to use whatever fillings and topping we wanted.
After making the dough, I started poking around through my pantry and refrigerator to see what I could use as a filling. Yup- I really planned ahead on this one!! In the front of my pantry was a jar of Nutella. Mmmm, chocolate! (and for anyone who just read that in a Homer Simpson voice- thank you!). If you like this, I also recommend trying out the nut rolls I did here.
This was a really easy dough to make and to assemble. It goes together quickly and bakes quickly too! I plan on making these again, but making individual sized ones. Check back later for more related recipes.
Nutella Breakfast Braid
Equipment
- Stand mixer
- Parchment paper lined cookie sheet
Ingredients
- 2 Cups Flour, sifted
- 2 Tablespoons Sugar
- ½ Teaspoon Salt
- 1 Teaspoon Baking powder
- ½ Cup (1 stick) butter, softened
- 3 Oz Cream cheese, softened
- ½ Cup Milk
- ½ Teaspoon Vanilla bean paste
- ½ Cup Nutella
Vanilla Bean Icing:
- ½ Cup Powdered sugar
- 1 Tablespoon Milk
- ½ Teaspoon Vanilla bean paste
Instructions
- Preheat oven to 425 degrees.
- In a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder, and salt. With the mixer on low speed, add in the butter and cream cheese. Let the mixer run until everything is incorporated and the mixture resembles small pebbles. Still on low speed, add in the milk and vanilla bean paste. The dough should come together rather quickly
- To make the icing, whisk together the powdered sugar, milk, and vanilla bean paste. Pour over the warm breakfast braid, cut and serve. Enjoy!
