Brioche Nutella Knots
I truly love when you identify a recipe and happen to have all the ingredients already! I had made a delicious mediterranean salad that included hazelnuts and over-purchased them. There’s really only one answer to “what should I do with these extra hazelnuts?” - NUTELLA! I loved this grittier homemade version the same way I love creamy Skippy peanut butter, but there’s something to say about the natural ground version. For the milk chocolate, the timing lined up again as I had a ton of Hannukah gelt left over from the holiday and Hershey’s chocolate bars left over from a recent s’mores bonfire night. I melted it all down and definitely considered as stopping to eat my Nutella by the spoonful rather than continuing with the brioche buns.
I couldn’t remember making a brioche recently or maybe ever at all - it was tough! My KitchenAid stand mixer started smoking at a point - YIKES! I was able to make some adjustments to the kneading process and get these buns to their knotted end point. The knotting process is super messy but somehow they all look so pretty! I would definitely make these again.
Homemade Nutella (makes 1 + 1/4 cups)
From: The Splendid Table
1 cup hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons mild vegetable oil, such as canola
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt, more or less depending upon your preference
Preheat the oven to 350°F
Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12-15 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.
Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible.
Add the melted chocolate, blend well.The resulting homemade Nutella will be thin and maybe even a little warm, but it will thicken as it cools.
Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Nutella will keep on the counter for up to 2 weeks.