5th February: 5 top Nutella recipes to celebrate

Today we celebrate the most famous chocolate spread cream in the world.

Experience our 5 top Nutella recipes to die for.

Nutella: that splendid and perfect union between cocoa and hazelnut. Something  that makes everyone happy since years. 100% made in Italy, both adults and children agree: it’s delicious! To celebrate this special day and pay homage to this much-loved Italian product, try the five best recipes using Nutella. But please, don’t forget that the top recipe is always only one: Nutella and bread!

Crêpes with Nutella

A recipe that combines Italian creativity togheter with a typical dessert from our cousins beyond the Alps: the famous French crêpe. You can say no to everything, but never to a crêpe filled with Nutella!

For 14 crêpes servings

3 eggs

500ml whole milk

250g 00 flour

40g butter

Melt the butter in a saucepan. While it cools, break the eggs into a bowl with high sides. Mix with a whisk and add the milk. Continue mixing until you obtain a homogeneous mixture. Add the warm butter and mix again. Sift the flour through a sieve to avoid lumps. Cover the bowl with saran wrap and leave to rest in the fridge for 30 minutes. Once the time has passed, take it back and mix it a little.
Heat a 18cm diameter non-stick pan and grease it with a knob of butter. Once hot, pour a ladle of mixture sufficient to cover the surface of the pan. It is advisable to hurry because the batter cooks quickly. When it starts to brown slightly and the edges come away from the pan, you can turn the crêpe with the help of a spatula. Cook the other side for about a minute.
Repeat the operation until the dough is finished. Stack one crêpe on top of the other to keep them soft. Spread Nutella over the entire surface of each crêpe and fold it into a half moon and then in half again to obtain a triangle. Sprinkle of icing sugar.

Sbriciolata with Nutella

The Sbriciolata, also called Sbrisolona, is a dessert from northern Italy, originally from Mantua. Similar to the crostata tart, the difference is that we don’t need to cut it into slices but we can split it with our hands.

For the shortcrust pastry:

500g 00 flour

5g baking powder

1 pinch of fine salt

300g icing sugar

200g butter (cold)

1 vanilla pod

2 medium eggs

For the stuffing:

200g Nutella

600g cow’s milk ricotta

Place the sifted flour and baking powder into the mixer, then the cold butter cut into pieces, the vanilla and the salt and blend everything until you obtain a sandy, not soft, consistency. Transfer the mixture into a large bowl, add the icing sugar, the eggs and mix with your fingertips, crumbling the pastry. Cover with saran wrap and place in the fridge to rest for about an hour.
In the meantime, prepare the filling. Sift the ricotta, add the Nutella and mix with a spatula to obtain a smooth cream. Cover a cake pan of approximately 28cm in diameter with baking paper and place a little more than half of the dough on the bottom, forming a border. Press lightly with your hands and spread the Nutella and ricotta filling. Cover everything with the remaining dough, creating crumbs with your fingers and taking care to cover all the filling well. Bake at 180° for 80 minutes. When there are 20 minutes remaining from the end of cooking, cover the cake with aluminum foil to prevent the top from burning. Let the crumble cool before serving.

Ciambella with Nutella

There is no respectable breakfast without a good Ciambellone. It is the typical grandmother’s dessert, prepared with simple ingredients and with the iconic shape with the hole in the center, precisely donut. The most classic Italian dessert to dip, if stuffed with Nutella it becomes even more delicious.

200g butter

200g sugar

4 eggs

200g flour

4g baking powder

1 pinch of salt

120g Nutella

Whip the butter, which has previously been softened in the microwave, together with the sugar until the mixture is white and fluffy. Add the beaten eggs little by little and continue mixing with a whisk. Slowly and alternately, pour in some eggs and some sifted flour together with the baking powder, thus avoiding forming lumps. Cover with a layer of butter and flour a donut ring mold (or Bundt cake), and pour the mixture into it. Bake the cake in a preheated oven at 180°C for 30 minutes. Check if it’s done using a toothpick. Allow the cake to cool before removing it from the mold. Finally cut it in half and spread a layer of Nutella.

Bomboloni with Nutella

The croissant stuffed with Nutella is heaven on Earth! But don’t mess with the Bombolone! Usually filled with custard or jam and fried, in this recipe we use Nutella and we bake the brioche.

250ml milk

10g fresh baker’s yeast

50g sugar

550g flour

1 egg

40g butter

10g salt

15g Nutella

For brushing

1 egg yolk

2 tablespoons of milk

Dissolve the yeast in the warm milk, then add sugar and flour little by little. Incorporate 1 egg, butter and salt into the dough until you obtain a smooth and soft dough. Leave to rise until doubled (for about 2 hours). Form dough balls of 90g each, then place them on a baking tray and leave to rise for another hour. Brush the balls with the egg yolk mixed with the milk and bake the Bomboloni at 180° for 20 minutes. Allow to cool, then sprinkle with icing sugar. Using a wooden spoon, make a hole in the center of each brioche and fill with 15g of Nutella each. The advice is to let the Bomboloni cool, covered with a clean cotton cloth. This way they will be even softer!

Nutella muffins

Nutella is now very famous and highly appreciated even in the United States. Between pancakes and cheesecakes, there is also another recipe that will never go out of fashion: Nutella muffins.

For 12 muffin servings

250g 00 flour

140g granulated sugar

80g melted butter

200ml whole milk

2 eggs

½ vanilla pod

1 teaspoon baking powder

1 teaspoon of bicarbonate of soda

12 teaspoons of Nutella

icing sugar

Firstly, put the 12 teaspoons of Nutella well in advance in the same number of squares of an ice mold lined with saran wrap. Let them freeze in the freezer for 3 hours. After this time, collect the liquid ingredients in a bowl: the eggs, the melted butter, the milk and the vanilla seeds extracted from the berry after cutting it with a small knife. Mix everything with a whisk until you obtain a homogeneous mixture. In a second bowl mix the powders: the flour, sifted with the yeast and bicarbonate, and the sugar. Transfer the dry ingredients into the bowl of liquid ones, all at once, and mix with a whisk or a large spoon, just enough. Pour a spoonful of mixture into 12 buttered and floured muffin molds (or lined with the appropriate liners). Place a small square of frozen Nutella in the center of each and finish with another spoonful of dough. Bake in a preheated oven at 190° for about 20-25 minutes. Remove from the oven and let the Nutella muffins cool completely before removing them from the mold. Sprinkle with icing sugar.

What to say! There are so many Nutella recipes to try! We are truly spoiled for choice. I have only collected a few, but it’s always nice to try and test new combinations. So leave room for imagination and gluttony. What world would it be without Nutella?!