When I saw the post for “Nutella Flower Bread” on Ruchik Randhap, I was wowed by the beauty of it -- that and the methodical, paced, yeasted approach of it. Digging deeper, I Googled the concept and learned that bloggers have been indulging in this masterpiece for three years now. I didn’t know!

Bread is always great. Period. Let’s start with that. This dough is patient: let it rise, twice, all day long if you want to. I used my stand mixer with its dough hook, rather than hand-kneading. The recipe asks for 14 oz. of Nutella, but I used half that amount of Nocciolata, which was plenty for me.

Hands-on dough work is my pleasure. Broken into four parts, the balls rolled easily into 10-inch circles (they were not sticky). After spreading Nocciolata and stacking the four layers, I placed a little “shot glass” in the center to “prevent from cutting through the dough.”

I was able to slice, twist, and seal the dough with my graceless hands. Breathe. It’s not too difficult.

I baked for 17 minutes at 350 degrees F, until “nice and golden.”

Now, more joy, with the resulting soft bread: like “sticky buns,” but not sticky. Nocciolata is marvelous, but is not like candy.

Eat more and more, as you hold each slice of artistry in your hand.

PREP TIME: dough can rise all day long; devote concentrated time to layering, slicing, twisting; bake for 17 minutes
TASTE: dreamy chocolate hazelnut spread throughout layers of soft bread

Next time, I’ll simplify just a bit, to make the “Cinnamon-Sugar Sand Dollar Cookies,” from the December 2018 issue of Cuisine at Home. Come back next week, to enjoy.

Cinnamon-Sugar Sand Dollar Cookies
Cuisine at Home, December 2018
Makes about 30 cookies

WHISK:
1 1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt

CREAM:
1 stick butter, softened
1/2 cup powdered sugar
1/2 cup sugar

ADD:
1 egg
1 tsp. vanilla

WHISK:
1 1/2 tsp. ground cinnamon
slivered almonds

Whisk together flour, baking powder, and salt

Cream butter, powdered sugar, and 1/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.

Add eggs and vanilla, beating until combined. Add flour mixture and mix just until combined. Cover dough and chill at least 2 hours, or overnight.

Whisk together remaining 1/4 cup granulated sugar and cinnamon.

Preheat oven to 350 degrees F. Line baking sheets with parchment.

Scoop 2 tsp. dough balls, then roll in cinnamon-sugar to coat.

Place dough balls on baking sheets, press with the bottom of a glass coated with nonstick spray to flatten, then gently press 5 almonds into each.

Bake cookies until edges are set, 7 minutes. Let cookies cool on baking sheets 3 minutes before transferring to a rack to cool completely.