Thousand Layer Nutella Bomb

Feel the Thousand Layers of Nutella will spoil your tongue

INGREDIENTS

• 2 cups of bread flour (plus extra to clean dust)
• 1 teaspoon salt
• 1 1/2 tablespoons granulated sugar
• 1/2 packet fast action yeast
• 2/3 glasses of water
• 8 spoons of Nutella
• 2/3 cups clarified butter
• 1 1/4 cup bread flour
• The oil for frying
• 1 cup of caster (prime) sugar

INSTRUCTIONS

• In a large bowl, add flour, salt, sugar, and yeast. Add water and combine with a wooden spoon, then wipe the flour surface and knead for 5 minutes until smooth. Form the dough into a ball, put it in an oiled bowl and cover with plastic wrap, then put it in the refrigerator for 1 hour.
• Use a small ice cream spoon to take 8 Nutella balls on a small tray. Put it in the freezer to tighten.
• When the dough is almost ready, put clarified butter into a small saucepan and heat it gently until it melts. Remove from heat and stir in flour, then place on one side.
• Remove the dough from the refrigerator and roll it into a rectangle of about 16 inches by 8 inches high. Apply a thick layer of butter paste to the whole mixture. Use a small knife to cut the dough into four equal pieces, cut from top to bottom. Fold the two outer strips inward, to the middle strip, the butter side down. Apply more paste to these two strips and then fold them together. Wrap in plastic wrap and put it back in the refrigerator for 20 minutes.
• Take the mixture out of the fridge and roll it again into a 16 by 8 inch rectangle. Repeat the brushing, cutting and folding processes, then wrap again and put it back in the refrigerator. Repeat this one more time (a total of three times) then put it back in the refrigerator for 20 minutes.
• After the third layer and cool, bring the dough out of the fridge and roll it up to 16 times 8 inches again. Use a knife to cut the rough edges and brush lightly with water, then roll the dough into sausage, starting from the short end. Cut the sausage into eight even slices.
• Bring the hard Nutella ball out of the freezer. Take one slice of the dough and place it in the palm of your hand. Press the tip gently to make it a 3-inch circle, with the tip thinner than the middle. Place the Nutella ball in the middle of the circle and bring the edges, wipe with water and pinch together to close completely. Turn the ball up properly, with the seams facing down. Gently shape it into a round dome and place it on a flour tray. Repeat with the others then cover with an oiled plastic wrap and let it rise to room temperature for 30 to 45 minutes to double.
• Preheat the oven to 400 degrees, and heat the oil pan to 350 degrees. When the dough ball has risen slightly, lower gently, stitch the top side, into hot oil. Let it cook for 2 minutes, until golden brown, then take and drain on kitchen paper. Repeat with the rest, then put everything in the tray and put it in the oven for 12 to 15 minutes until cooked.
• Fill a small bowl with sugar. When the bomb comes out of the oven, dip each in sugar, then leave it on a wire rack to cool for 5 minutes before serving.

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