The Nutella-filled snack cakes aim to resemble those found in stores, and even though I tried to make them thin, they rose a lot and turned out a bit chubby. However, words can’t describe their deliciousness because they turned out spectacular.
This recipe is uniquely simple, the only hitch is the rising time, but the wait is totally worth it.
I obviously filled them with Nutella because I believe that when you want to eat something, maybe you eat less, but you should fully enjoy it.
Before cutting the loaves, there might be some irregular parts, but it’s not a problem, as once they’re cut into snack cakes, nothing will be noticeable.
If you’ve tried the ones in stores at least once, well, these are incomparable, far more delicious, but they remind of the original taste.
Follow my recipe and try making my Nutella-filled snack cakes!
If you try any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Approx. 145 Kcal per snack cake
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 25 snack cakes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Nutella-filled Snack Cakes
- 6 g fresh yeast
- 50 ml extra virgin olive oil
- 1 cup whole milk
- 4 tbsps sugar (+1 tsp)
- 1 egg (medium)
- 16.9 oz all-purpose flour
- 20 ml milk
- 7 oz Nutella®
Preparation of Nutella-filled Snack Cakes
In the machine’s basket, insert the kneading blade, then add the milk, yeast, egg, flour, and sugar.
Start the machine with the kneading program, for me the button 17 and let it work, then transfer the dough to the rising bowl and continue the recipe like the classic method.
In a bowl, dissolve the yeast with lukewarm milk and a teaspoon of sugar, then add the remaining sugar, extra virgin olive oil, egg, alternating the added ingredients with the flour until all ingredients are incorporated.
Obtain a homogeneous, soft, but non-sticky dough, and let it rise for 2 hours in a warm place.
Once risen, divide the dough into 5 parts and form 5 balls to then create loaves about 1.2 inches wide….
…..place them well spaced on a large baking tray lined with parchment paper, make vertical incisions with a knife, and let them rise for another 30 minutes.
Be careful not to make the loaves too thick, otherwise they won’t be snack cakes but maxi brioche.
Once risen, brush them with milk and bake in a preheated oven at 356°F (180°C) for about 15 minutes, checking the baking.
When baked, let them cool, cut each loaf into five parts, slice them in half, fill with Nutella, and serve.
