The Nutella swirl yeast cake is a truly delicious brioche made of strips of dough filled with Nutella rolled one over the other…a real treat!
Sure, a bit caloric, but truly a delight for the eyes and the palate…very good both hot and cold and will be appreciated both at snack time and at breakfast, try it to believe it!
As with all leavened doughs, it will take some time to prepare due to the rising times, but if you are a fan of leavened doughs like me, you will want to make it to achieve a super tasty result.
Then you just have to try the recipe to understand what you are missing.
Make it following the step-by-step photos for extra help and I am sure you will not have any problems.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 570 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Nutella Swirl Yeast Cake
- 4 cups All-purpose flour
- 1 cup Whole milk
- 18 g Fresh yeast
- 1 Small egg
- 3/8 cup Sugar
- 6 tbsp Softened butter
- 1 pinch Salt
- 1 1/4 cups Nutella
- 1/4 cup Powdered sugar
- 1 1/2 tbsp Milk
Preparation of the Nutella Swirl Yeast Cake
You can choose whether to work the dough in the stand mixer or by hand; the important thing is to work the dough well to obtain a well-mixed and elastic dough ball.
I worked in the stand mixer by putting the warm milk and the yeast in the bowl to dissolve, then we will add 200 grams of all-purpose flour, the egg, sugar, softened butter, and work the dough well.
Next, we will add the pinch of salt and the remaining flour, working the dough for a few minutes, after which we will move the dough ball obtained into a large bowl and let it rise for about 2 hours or until doubled.
Once risen, turn the dough onto a floured work surface and knead it lightly to form a dough ball again
then roll it out with a rolling pin to form a rectangular sheet about 1/8 inch thick.
Prepare the baking pan, which should have a diameter of 10-11 inches, preferably a springform pan, and cover the base with a sheet of parchment paper.
Let’s create the cake by cutting strips of dough from the rectangle and getting 7 strips about 2 1/2 inches wide.
Take the first strip and spread Nutella on it and roll it up on itself.
At this point, we can take the other strips and spread Nutella on each one, rolling them around it.
We can do it in two ways, either create the first roll, put it in the center of the pan, and roll each strip previously spread with Nutella around it…or create the first roll always previously spread with Nutella, then roll it over each strip with Nutella, until you roll them all.
Once the cake is assembled, place it with the pan in the turned-off oven with the light on and let it rise for about an hour.
Once risen, brush the surface of the cake with milk and bake in a preheated oven at 350°F for about 40-45 minutes.
Once cooked, let cool, sprinkle with powdered sugar, and enjoy!
