Hazelnut Chocolate Chip Pull-Apart Bread Recipe

Are you ready for an ultimate indulgence? Hazelnut Chocolate Chip Pull-Apart Bread is loaded with everything you love! Hazelnut Spread, Chocolate Chips, and Soft Sweet Bread.

If you like sweet rolls you are going to love Hazelnut Chocolate Chip Pull-Apart Bread. Have this for breakfast like you would a sweet roll or simply warm up a slice for a snack or delicious dessert.

This bread is oozing with hazelnut chocolate flavor. Every bite is as exciting as the next and the next and the…….

How could you not want to gobble up this entire loaf yourself? The chocolate chips just highlight and enhance the hazelnut spread flavor. Because you know you can never have too much chocolate!

The pull-apart aspect just means you get the bread in your mouth faster! No messing around with a knife to slice. Just get in there and pull away.

Read Also:- No Crust Quiche Recipe

I will warn you that you need to be prepared to get messy when you make this bread. Those gooey amazing layers are created by stacking piece after piece on top of each other. This means that you are going to need a napkin…….

Or you know lick your fingers a lot. It’s only your family…… [is it just me or are standards a little less when no one outside your four walls is going to be eating?]

Ok now here are those Foolproof Tips I promised. Do not fear yeast. It’s a lot easier than you think. It just takes a little longer to make. Starting with high-quality yeast is essential! I use Red Star Yeast Quick Rise in a jar. This brand has the greatest success rate of any yeast out there. I won’t use anything else.

The first thing everyone asks me is how hot should the water be? I have never actually measured the temperature. I use water about as hot as I like to take a shower. Yeast doesn’t like a cold shower or a scalding hot one. Goldilocks syndrome. Just go by how you like your showers. Don’t forget that yeast needs “food”. For every tablespoon of yeast, you use you need 1 teaspoon of sugar.

The next question I get is how do you get the dough to rise? As soon as you start to make your dough turn your oven on to 200. Make the dough. Take a dishcloth and get it wet with hot water. Wring it out really really really good! Turn the oven off, place the towel over the bowl with the dough, and place in a warm oven. Walk away! Don’t be tempted to check in on it all the time to see if it’s working. Come back in an hour and you will have a beautifully doubled in size ball of dough. This has not worked for me. It has a 100% success rate!

Do you have any other questions about yeast dough? Let me know and I will do my best to answer them.

Don’t fear the long instructions. I just wanted to walk you through every little step!

Ingredients

• 1 tbsp of dry yeast
• 1 tsp sugar
• 1/2 cup of shower temp water
• 1 egg
• 1 tsp salt
• 1/3 cup sugar
• 2 1/2 – 3 cups AP flour
• 1/2 cup room temp milk
• 1 1/2 cups of hazelnut spread
• 1 cup mini chocolate chips

Instructions

1. pour 1/2 cup milk and set aside to bring to room temp
2. turn oven on to 200
3. in a bowl place the yeast and sugar
4. slowly pour the shower temp water over
5. give a quick gentle whisk
6. let proof for 10 min {yeast will bloom and look like puffy bubbles}
7. add egg and whisk
8. add salt and sugar
9. slowly add up to 2 cups of the flour
10. slowly add the milk
11. using your dough hook let it start to knead
12. slowly add 1/2 to 1 cup more of the flour till the dough starts to form and doesn’t stick to the sides of the bowl
13. on a gently floured surface turn the dough out {it should be a little sticky but not messy sticky}
14. gently knead by hand a few times till the dough is soft and pliable
15. place in a greased bowl
16. place the warm wet towel over the bowl {don’t forget to wring it out really well}
17. turn oven off
18. place bowl in
19. let rise for 1 hour
20. punch the dough with your fist
21. and place on lightly floured surface
22. roll the dough out into a rectangle about 1/4 in thickness
23. spread the hazelnut spread over the dough
24. sprinkle the chocolate chips over
25. with a pizza cutter make 2 by 3 in squares
26. {get ready to get messy!}
27. carefully layer each piece on top of each other to make a tower
28. it’s not going to look pretty
29. place the whole tower in a greased loaf pan {don’t worry if it looks like a hot mess}
30. bake at 350 for 30- 35 min
31. let cool and then turn out of the pan
32. serve warm
33. Enjoy!