Question ID: 1000-8947-3-5-6-7
Recipe Description
First off, you will need a clean and empty work surface. Next, collect the following ingredients and keep them aside for when they are used:1 1/3 cups all purpose flour.1/8 cup granulated white sugar1 tbsp butter1 egg1 9 gram package instant yeast (although half a package works too) 1/4 cup water1/8 cup milk1/2 tsp saltNutella for fillingWhipped cream (optional but recommended)a few spoons (about 3 tbsp) of all purpose flour to use while kneading (Optional but helpful)non - stick spray (Optional but helpful)Tip: While cutting a standard size stick of butter, 1 tbsp is about a 1 cm section. Some packages also have the markings on the label itself though.
In a small microwave safe bowl, mix together the water, milk, and half a packet of yeast. You can use 1 packet if you want, but I don't think that would make a difference considering the original recipe itself used 1 packet. Next, microwave it until it is warm (110 degrees F). It should not be steaming or hot to touch because it can kill the yeast....speaking of which, add in the yeast and mix together with a fork. Set it aside for 10 minutes to get it going. This is called "Proofing the Yeast".In the meantime, we can do the next step.
This step is quick and simple, and is only to prevent lumps in the flour.In a separate bowl, SLOWLY whisk together the all purpose flour and the salt. If you mix too fast, it will all go into the air. Now if you want a softer type of bread, reserve two to three tablespoons of this flour to use later while kneading. I suggest that you do this. If you want, however, you can also just use a few tablespoons of flour as required later on.
Add in the sugar to the yeast mixture, which by the way should have foamed up a bit by now. If it hasn't shown any change, you should probably start that part over. Now in a microwave safe container, melt the butter. Don't microwave until it is melted because this can cause splatter. Instead, melt about 3/4 of the butter and swirl around the rest in the bowl until is is melted too.Then, add that into the yeast mix. Lastly, crack one large egg and stir it in well.
Mix the yeast mix and the flour together with a whisk, and once it starts to get sticky, use your hand to transfer it to a clean surface. You will now have to knead the dough which will take about 10 minutes. Simply flatten it out, fold in half, turn halfway, and repeat. Now this dough is very sticky and it is helpful to add in a small amount of flour to lessen the stickiness. If you are experienced, you don't have to add in flour, but I just found it helpful.
Now, you have to cover it with a damp cloth and let it sit for an hour to rise. Yeast also works well when warm so I placed my bowl of dough in a large bowl of hot water, which I changed out periodically. When the size of the dough has doubled, it is time to start making the Nutella Bites. Tip: If you forgot to cover with a damp cloth and it dried out at the top, just wet the top, wait a few minutes, then take out the dough and knead a bit.
Once your dough has risen, take it out and knead it into a ball. Next, separate the dough into 20, 1-inch balls. It helps to have non stick spray coated on you hands at this point so it doesn't stick to your hand while rolling it up. Next, use your palm or any flat bottomed glass (with non stick spray) to flatten the dough out. Using your thumb, made a small indent in the center of each ball and spoon in a small portion of Nutella. There is no exact quantity you need to put, but feel free to put in as much as you think you will be able to roll up inside the dough. I recommend spooning in about 1 tsp per indent. Tip: To prevent the dough from drying out on the top, use a basting brush to wet the tops with water and then begin spooning in the Nutella.
To roll it up, pinch two opposite ends over the Nutella, and repeat with the remaining edges. Then smoothen the edges by twisting or pinching more. Lastly, roll it up into a ball again, and set aside on a greased baking pan. You will get the hang of it by the fifth ball or so. Just make sure you don't leave any space for Nutella to ooze out during baking. While you are doing this, you may also want to preheat you oven to 350 degrees F.
Bake these at 350 degrees F until the tops are a light golden brown. During this time however, you will need to apply a thin coating of oil to the tops to prevent them from drying out and cracking. I did this 3 times over a spam of 30 minutes until they were done. It helps to use a basting brush to apply the oil. I used regular vegetable oil. The second picture shows them done.
To top it off, use some whipped cream and eat immediately. It also goes well with Vanilla (or any other flavor) of ice-cream. These are best enjoyed while freshly baked, but they can be stored after cooling in a air tight container at room temperature. I don not know how long they will last however because we finished them so fast :PTo reheat them, you can place them in a warmed oven for a few minutes. I do not know what will happen if you put it in the microwave because I feared they would explode or become soggy. Best bet is still an oven. You can also have it room temperature, and the whipped cream won't melt off as quickly. If you have enjoyed this instructable, please leave behind a like, comment, and be sure to vote for this instructable in the snacks contests!
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
Sugar, Butter, Eggs
Let Rise
____________
Rolling It Up
Choices:
(A) Auntie Anne's Pretzel Bites
(B) NUTELLA!!!
(C) Add Toppings, Allow to Cool, and Enjoy!
(D) Colorful Caramel Bites
(B) NUTELLA!!!