5 NUTELLA RECIPES THAT WILL MAKE YOU AN ADDICT

1.Straight Up Bukkakella

Ingredients

Nutella

Directions

Eat straight from the cup with a clean spoon or washed finger. Stop until someone calls you “FATSO”.

2.Nutella Hazelnut Bark

Ingredients

1/2 bar dark chocolate, broken into chunks
1 cup of Nutella
1/4 cup toasted skinned hazelnuts or almonds, coarsely chopped
2 tablespoons dried cranberries or cherries, coarsely chopped
Fine sea salt, optional

Directions

Line a cookie sheet with parchment paper. Place chocolate chunks in medium microwave-safe bowl. Microwave on medium (50% power) about 1 to 1 1/2 minutes until nearly melted and can be stirred smooth, stopping and stirring every 20 seconds. (Be careful not to scorch chocolate.)

Pour melted chocolate and nutella on parchment lined cookie sheet. Spread slightly to about 1/4-inch thickness. Scatter hazelnuts and cranberries over chocolate. If desired, sprinkle with a small amount of sea salt. Refrigerate until set, about 15 minutes. Break into pieces.

3.French Nutella Toast

Ingredients

Eggs
Milk
Dash of cinnamon
Bread (day or two old) I used French bread.
Nutella

Directions

Lightly beat the eggs, milk and cinnamon. Put a layer of Nutella between two pieces of bread. Coat the bread in the egg mix. Fry in some butter over medium heat until lightly browned. Sprinkle with powered sugar. Eat with syrup or without.

4.Almond Macarons Filled with Nutella

Ingredients

2 pounds (910 g) almond paste
1 pound (455 g) granulated sugar
6 to 8 egg whites (¾ to 1 cup or 180 to 240 ml)

Directions

1. Preheat the oven to 410°F. Line baking sheets with parchment paper or a silicone mat.

2. Place the almond paste and sugar in a mixing bowl. Using the paddle attachment at low speed, blend in 1 egg white at a time, being careful not to get any lumps in the batter. Add as many egg whites as the batter will absorb without getting runny; this will vary depending on the firmness of the almond paste and, to some degree, the size of the egg whites.

3. Beat for a few minutes at high speed to a creamy consistency.

4. Place the batter in a pastry bag with a No. 6 (12-mm) plain tip. Pipe the batter in 1½-inch mounds onto sheet pans. They will spread slightly, so do not pipe them too close together.

5. Bake the cookies for about 10 minutes or until light brown.

6. Let the macarons cool attached to the parchment paper. To remove them from the paper, turn them upside down and peel the paper away from the cookies rather than the cookies from the paper. If they are difficult to remove, brush water on the back of the papers, turn right-side up, wait a few minutes, then try again. Macarons can be served as is or dipped in melted coating chocolate or sandwiched together with ganache, buttercream or jam.

5.Nutella Bomboloni

Ingredients

*Yields about 32 bomboloni

1/3 cup + 1 tbsp lukewarm water
10 gr (3 ¼ tsp) active dry yeast
22.5 ml (1 ½ tbsp) honey
420 gr (3 cups or 14 ¾ oz) all purpose flour
45 ml (3 tbsp) milk
6 large egg yolks
75 gr (1/3 cup or 2 2/3 oz) white sugar
6 gr (1 tsp) Kosher salt (I used normal salt)
42 gr (3 tbsp or 1.5 oz) unsalted butter
Canola Oil or any other flavorless oil used for frying
Nutella
Confectioners sugar to sprinkle

Directions

In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.

Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.

In a large saucepan, heat the canola oil to 360°F/180°C.

Line a rack with paper towels.

On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick.

Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds. Spoon some Nutella (don’t put too much!) on half of the rounds and cover them with the other half closing them with wet finger.

Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight).

Be sure to keep the oil between 360°F and 375°F 180°C and 190°C.

BIG NOTE: for me this temperature was way too high! The first couple of bomboloni got burnt without cooking inside so I let the oil cool down to 340-360 max before frying the others.

Drain the bomboloni on paper towels.

Filling Directions if you decide to follow the original method:

Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the Nutella (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the Nutella, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm.