No, you didn’t read it wrong. I know you like Nutella, so… 🙂 Kind of at the end of 2016 the McDonald’s Italy added to the menu the Sweety con Nutella: a Nutella bread/sandwich.
It’s a bit of a dessert from what the brand’s Italian website suggests. By extrapolating the nutritional table it is possible to say that there is less than 100g each. So, it must be a little small and cost around €2 euros.
McDonald’s Italy | Disclosure
As the chances of it arriving in Brazil are very small, I decided to do my own version. A bun stuffed with Nutella sometimes doesn’t hurt anyone, right? It just can’t be in excess.
The bread dough is very versatile and can be used with savory fillings as well. Just cut down on the sugar a little! And of course, with other fillings of your choice.
Nutella Bread: Sweety con Nutella
Makes: 6 units
- 180 mL leite integral (warm)
- 60 g crystal Sugar
- 05 g instant dry yeast (or 15g fresh)
- 300 g wheat flour (+ ~50g for kneading)
- 01 ovo
- 60 g vegetable oil
- 1,5 g refined salt (about 1/4 tsp)
- 150 g nutella (or hazelnut and chocolate spread of your choice)
- 1 ovo (beaten; to brush)
1 cup: 250mL | 1 tablespoon: 15mL.
- Mix warm milk with sugar and yeast. Rest for 10 minutes.
- In a bowl, combine the flour and the milk, yeast and egg mixture. Mix lightly and add the oil.
- Knead the dough for 5-10 minutes until it is uniform. You will need to add more flour (~50g), the dough is really sticky. Add refined salt towards the end. Kneading can be done in a planetary mixer with the hook beater.
- Ferment for 30-35 minutes, cover the container with plastic or a damp cloth.
- Line a baking tray with plastic wrap and spread 6 portions of nutella over it. Each one should weigh around 25g. Place in the freezer until firm, about 30 minutes.
- Divide the dough into 6 pieces of ~120g. Open it in the shape of a disk, do this for all the pieces. If it sticks, sprinkle flour.
- Place the frozen nutella in the center of the dough disc. Close by joining the edges and rounding: forming a little ball. This step must be done quickly, frozen nutella heats up easily.
- Heat the oven to 180ºC.
- Spread on a baking tray sprinkled with flour, it can also be lined with parchment paper sprinkled with baking paper. Brush beaten egg over the balls.
- Ferment for 30 minutes.
- Brush the dots again.
- Bake in oven at 180ºC for 30-35 minutes. The buns should be golden brown and the nutella may have leaked out of them too.
- Consume warm or room temperature.
