Nutella. Yum. Now just imagine a generous amount of that chocolate goodness swirled throughout a loaf of not-too-sweet, gluten-free brioche bread, topped off with a layer of crunchy sweetness. You’ll make this decadent treat in your own kitchen, creating the aroma of a Paris pastry shop. In your kitchen! It will remind you of a French pain au chocolat or a Polish chocolate babka, without all the fuss and time.
Of course, you’ll need to have some prepared Gluten-Free Brioche Dough on hand to get started. You’ll need a 1-pound portion of dough, along with the Nutella to form the bread. It is very important when working with this dough, to have plenty of rice flour handy. This dough tends to be sticky, so you’ll want to sprinkle that rice flour freely, not only directly onto the dough, but on the work surface and rolling pin.
The Nutella is spread in an even layer not quite to the edge of the rolled-out dough. Now grab your pastry scraper and keep that rice flour handy. Starting at a long end, roll up the dough forming a log. You will most likely need to nudge it along with the scraper and additional flour.
With the seam side facing up, fold each end in toward the middle. Gently flip it over and place it in the buttered loaf pan.
The loaf will be lightly covered with plastic wrap and requires a room temperature rest for an hour. You’ll notice that it will increase in size during the rest period, but not by a significant amount. Before placing it in the oven, brush the top of the bread with the egg wash and sprinkle with a light layer of sugar.
As it bakes, the bread may break open on top revealing the chocolate goodness contained within. Not such a bad thing, right? After allowing the loaf to cool completely, cut into slices and serve. Oh, and get ready for the compliments. And the big question …”Are you sure this is gluten-free?”
nutella swirl loaf (gluten-free)
Inspired by Gluten-Free Artisan Bread in Five Minutes A Day
You will need one pound of Gluten-Free Brioche Dough for this recipe.
- 16 ounces prepared Gluten-Free Brioche Dough (grapefruit-size portion)
- rice flour, for dusting
- butter, for greasing the pan
- 2/3 cup Nutella
- 1 egg, beaten with 1 tablespoon of water (for egg wash)
- 2 tablespoons coarse sugar, for sprinkling on top
Grease an 8 1/2-inch by 4 1/2-inch nonstick loaf pan with butter.
Dust the surface of the prepared Gluten-Free Brioche Dough with rice flour and pull off a 1-pound (grapefruit-size) piece. Dust the dough with more rice flour and quickly shape it into a ball.
On a flat floured surface, roll out the ball to a 1/4-inch thick rectangle. As you roll out the dough, add rice flour as needed to prevent sticking.
Spread the Nutella evenly over the rectangle, leaving a 1-inch border all around. Starting with the long side of the dough, gently roll it up into a log. (If it is sticking, gently nudge it along with the aid of a pastry scraper and additional rice flour.) Pinch the seam closed.
With the seam facing upward, bring the ends in toward the center. Flip over and gently place the prepared loaf into the buttered pan with seam sides down. Allow it to rest for 60 minutes at room temperature, loosely covered with plastic wrap.
Fifteen minutes before baking, preheat the oven to 350°F.
Brush the top of the loaf with the egg wash. Sprinkle lightly with the coarse sugar. (Granulated sugar can also be used.)
Bake for 45 minutes or until the loaf is well set and the top is golden brown. The bread may break open and reveal the Nutella within.
Remove from the pan and cool completely on a wire rack.