Gluten-Free Nutella Pull-Apart Bread
Stefani Weiss
This bread is pillowy soft, tender, chocolaty, Nutella-infused, flavorful and so delicious!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP
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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
Keyword Gluten-Free Nutella Pull-Apart Bread