Japanese Soft Bread: Nutella Twist

rustic golden top

Even when an early bird wakes up before dawn light to knead dough with a cake mixer, and serves freshly baked bread on the breakfast table by 7am, she'll still be loathed by household members. You'd say "of course lah" . 

Earlier on before bedtime, I read of a dough glaze from Savour magazine which is a mixture of egg white and almond flour. With immediate, I prepared a simple preferment for the next morning final mixing of the dough. By 4am , my eyes were wide opened and wasted no time to test out the new glaze. 300g flours would fit in perfectly into two loaf pans. One loaf is leaving the house in exchange for a loonie fridge magnet from a friend who has returned from New Brunswick Canada.

Mix preferment and all the rest of ingredients into a dough and knead with a cake mixer for 12 mins. Proof till double. After proofing, degas the dough and cut into two. Roll each dough into a smooth ball and bench time 10 mins.

Flatten rested dough into a rectangle (length same as loaf pan) , spread with nutella and roll up slight tightly. Pinch the longer edge hard. Make a long cut in the middle of roll keeping the both ends intact. Twist it and place in baking pan. Mix the egg white and almond flour and spread it on the white part of the dough. 

almond glaze

Toss generously chopped almonds on the top. Leave them to proof till double. Bake in hot oven 180 degrees for 12 mins.

before the break of dawn

Recipe:

Dough Starter:

50g bread flour
1/4 tsp instant yeast
60g water

Main Dough:

50g cake flour
190g bread flour
10g milk powder
1 1/4 tsp instant yeast
30g sugar
45g water
1 egg plus a yolk
1 tsp rum
40g chilled butter 

1 egg white beaten
2 tsp almond flour

Nutella for spreading
Almonds for topping