Gluten-Free Nutella Pull-Apart Bread
This bread is pillowy soft, tender, chocolaty, Nutella-infused, flavorful and so delicious!
Ingredients
- 8 g instant yeast
- 2 tablespoon sugar
- 500 g gluten-free flour
- ½ teaspoon salt
- 2 eggs
- 100 g unsalted butter
- 250 ml lactose-free milk
Filling
- 150 g lactose-free or diary-free Nutella alternative
For Brushing
- 1 small egg (beaten) (optional)
For the Chocolate Sauce
- 100 g dark chocolate
- 100 ml lactose-free heavy cream
Instructions
- Add 1 teaspoon of sugar over the yeast and ⅓ cup of lukewarmmilk. Stir to dissolve.
- In a large bowl combine flour, rest of the sugar, salt. Add melted butter, dissolved yeast, eggs and the rest of the milk.
- Cover the dough with a plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.
- On a floured surface, using a rolling pin roll the dough to a rectangle of about 20x12 inches (50x30cm).
- Spread Nutella evenly. Cut into 6 long strips.
- Stack 3 strips on top of each other, so you have 2 stacks of 3 strips.
- Cut each stack into 4 smaller stacks.
- Layer the stacks to a greased parchment paper lined 9x5in (23x13cm) loaf pan. Cover with a kitchen towel and let it rest for 30 minutes.
- Preheat the oven to 350F (180C).
- Brush the bread with beaten egg.
- Bake for 15-20 minutes until golden brown.
- Enjoy!
To make the chocolate sauce
- Melt the chocolate and mix it with the heavy cream.