Light and Airy Pull-Apart Bread Stuffed with Nutella

January 18, 2014
The first time I ever tasted Nutella was in a cozy little gelato shop in Barcelona, Spain, which served flavors from pistachio and Ferrero Rocher to the hazelnut-chocolate spread we know and love today. But as I greedily licked my spoon in that little shop, I had no idea Nutella would become such a hit, topping and stuffing and glorifying thousands of dessert recipes. This Nutella-stuffed pull-apart bread from Chez Us epitomizes that obsession, and it looks incredible.
2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
2 1/4 teaspoons instant yeast (1 envelope)
1/3 cup whole milk
3 ounces unsalted butter
1/4 cup cold water
2 large eggs, room temperature
1 teaspoon vanilla extract
8 ounces Nutella
Blood Orange Icing
1 1/2 cup powdered sugar
zest from one blood orange
1/2 of the orange juiced

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