Nutella Strudel (Štrudla sa Nutelom) is a decadent, chocolate-kissed, homemade strudel filled to the brink with swirls of everyone's favorite chocolate spread. This Nutella roll is a perfect sweet treat for breakfast, dessert, or alongside a cup of coffee. Shall we?
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Background
Strudel rolls came to the Balkans during the Austro-Hungarian period. Today, strudels filled with all kinds of ingredients are as Balkan as Balkan food gets.
Plum jam and poppy seed are the traditional favorites - but it was only a matter of time before Nutella joined the mix. Chocolate and bread hit that nostalgic note every time.
This roll is soft and pillowy on the inside, with a tender crumb that pulls apart easily. Each bite is smooth and comforting.
It's the kind of pastry easily transformed from a dessert to breakfast, and pairs perfectly a cup of tea or coffee. One slice is never quite enough.
Why You'll Love It
- ✨ Nostalgia. Nothing evokes elementary school memories in this part of the world quite as much as pastries with chocolate.
- 🍫 Slice and Share! Rolls are so shareable, they're ideal for guests, gatherings, or coffee with friends.
- 🍞 Family Fun. These are a great and easy way to get into baking, whether as a weekend family activity or a special occasion. Kids and adults both love making and eating it.
Ingredients
Here's all you'll need to make a strudel with Nutella filling:
- Yeast. Both the instant and active dry yeast work.
- Sugar. (If using active yeast, for blooming.)
- Milk. Regular whole milk gives the best flavor. Substitute with almond or soy milk for a dairy-free version.
- Butter. Lard or ghee also work. Avoid oils.
- Flour. All-purpose white flour is best here. Avoid wheat flours as they'll dense up the rolls.
- Chocolate. Baking chocolate, chocolate chips, or pretty much any dark chocolate without add-ons will work. Avoid overly sweet chocolate as Nutella is already too sweet.
- Salt.
- Nutella. Substitute with most hazelnut-chocolate spreads. Avoid thin or runny chocolate syrups as they will leak during baking.
- (Optional) Egg Yolk. For wash.
Instructions
And here are the instructions to make the strudel.
Step 1. (Not pictured) Activate yeast (if using active). Warm milk and butter. Cool.
Step 2. Make dough. Let it rise.
Step 3. Dust workspace. Shape strudels. Fill them up and roll.
Step 4. Brush the rolls and let rise again.
Step 5. (Not pictured) Bake.
More Sweet Goodness
Can you tell we love sweets? Here are a few that you'll love too:
Handling
Serve strudel warm, alongside a cup of coffee or a cordial.
Store in a bread box, or a closed container at room temperature for 1-2 days.
While you can refrigerate up to 4 days, strudels are really meant to be consumed within 1-2 days. Anything longer than that and you risk dryness even with reheating.
Reheat slightly before serving.
Don't freeze.
Thoughts?
If you make today's Chocolate Nutella Strudel (Štrudla sa Nutelom) and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Chocolate Nutella Strudel
Ingredients
- 1 tablespoon active yeast
- 1 tablespoon sugar
- 1.3 cups milk
- 3 tablespoons butter
- 4 tablespoons warm water
- 3.5 cups flour
- 2 ounces baking chocolate grated; or chocolate chips
- pinch of salt
- 2 tablespoons sugar
- 1 egg yolk
- 7-8 ounces Nutella
Instructions
- Bloom the yeast. Combine yeast with sugar and warm water and leave 10-15 minutes, or until it blooms.
- Heat the milk. In a small pan, heat up milk and butter until they combine on low. Remove from heat, and leave to cool down to lukewarm.
- Make the dough. In a larger bowl, combine flour, chocolate, salt, and sugar. Add milk and butter and knead into a ball of dough. Leave in a warm spot for 60 to 90 minutes to rise.
- Shape and fill strudels. Flour a working surface and transfer the dough onto it. Divide into two and work (knead) each ball a little more. With a rolling pin, roll out one ball into a rectangle, about the thickness of a small finger. Take half of the Nutella volume and spread over the dough. Roll the dough in until you have a loaf.Repeat with the other dough ball and transfer into an oiled (or lined with a floured parchment paper), baking pan.
- Let rest. Stir the egg yolk until runny and paint the top of each strudel. Leave in a warm spot again for another 30-45 minutes, until it rises again.
- Bake. Heat oven to 390 °F (200 °C). Transfer the pan to the oven, and bake for 10 minutes. Turn the pan around, and cover with foil. Lower to 350°F (175 °C), and bake for 25 minutes. Turn the oven off and leave in for another 5 minutes.
- Serve warm after cooling for 15 minutes, with coffee or cordial. Store covered at room temperature for up to 2 days. Refrigerate up to 4 days if needed, but best enjoyed fresh. Reheat lightly before serving. Do not freeze.
Video
Notes
- Nutrition Information
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