Cream Cheese and Nuttella RingOctober 5, 2016
- Servings : 8
- Prep Time : 1:30 h
- Cook Time : 30m
- Ready In : 2:00 h
Cream Cheese and Nuttella Ring
This is based on a recipe I saw James Martin make in his program, United Cakes of America. I found that the baking time was far to short by at least 10 minutes and the quantity of dough was to much to fit in the cake tin.
- 480g strong white flour
- 1 level tsp salt
- 60g soft brown sugar
- 1 sachet fast action yeast
- Warm water to make a dough, about 280-300 ml
Put the flour, salt and sugar in a bowl and stir well.
Stir in the yeast.
Add sufficient water to make a soft slightly sticky but handleable dough.
Knead for a few minutes then set aside to allow it rise for 30 minutes.
Meanwhile put 300g butter in the oldest part of the fridge, usually near the bottom.
When the dough has risen. Roll it out into a rectangle measuring about 35 cm X 25cm.
Slice the butter into rectangles about 5mm deep and place them down the centre of the dough.
Fold the sides in to cover the butter with a small overlap. Then fold this in two. Bash down with a rolling pin to flatten the butter in the dough, this is fun!!
Roll out and fold again in the same way, do this three more times. Add a little flour to the work surface as you need to, but do not use oil. Put in the fridge to rest for 20 minutes.
For the filling:
Put 200g cream cheese in a bowl and add 1/2 tsp vanilla extract and 1 rounded tbsp Nutella. Mix well together.
Take the dough from the fridge and roll out into a rectangle as you did before.
Spread the cream cheese mixture over the dough, spreading it thinly at the top, this stops it oozing out when its rolled up.
Roll up the dough from the bottom and cut into 8 pieces.
Grease a 23cm round loose bottom cake tin and place the sections of the dough in with th swirl of filling showing at the top. Allow a little space between them as thy will rise.
Leave to prove for 30 minutes then bake in a preheated oven for 25-30 minutes at 190C fan/ gas mark 5. Make sure it is cooked in the centre by gently prizing a section apart and seeing if the dough is light golden and spongelike. Leave to cool in the tin for 15 minutes ten release the sides.
Whilst it is cooking make a glaze with 2 tbsp maple syrup, 2 tbsp soft brown sugar and 2 tbsp water. Heat gently in a pan until the sugar dissolves then brush over the top while it's still warm. Allow the cake to cool. Mix 50g icing sugar with a little hot water and drizzle over the top and sides of the cake.