I've got some big news guys... I've rediscovered the joy of Nutella!
Ok, *ahem* there's some other big news as well. B decided he likes my food enough (and is willing to never have 6 pack abs again) and proposed to me lol! Thank you to everyone who's wished me congratulations =^__^=
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Lots of people have asked me about The Ring. B did a great job; he knows I love swirls and got a custom made twisted diamond ring by a really awesome mom and pop jewelry store. The owner Misha is the sweetest guy ever (plus he fed us Sees chocolates while showing us pics of his kids!)
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While we're talking about pretty swirly things, here's a swirly braided Nutella bread by Kokocooks. The concept is really simple, but handling the bread is surprisingly tricky - the first try, my bread didn't roll because it was too sticky. The second try here is better since I added more flour while rolling.... but I might have overdone the Nutella, as it all oozed out. Oops.
I expected it to be like a French bread, but it's actually light and flakey, like the pain au chocolat croissants I munched on every breakfast at Stanford, hence my freshmanfifteen (ok just five thankfully). B is part French and of course looooves his breads.
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B and I have been long distance for many years given our medical schools; alas, we're still long distance but it's nice to see a light at the end of the tunnel! I can't believe I'm officially a fiance - man, that sounds crazy!
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1/2 teaspoon active, dry yeast
scant 1 cup warm water (~100°F)
2 1/2 cups flour, plus additional for dusting
1/2 tsp salt
1/3 cups nutella
1 egg, beaten as an egg wash
Directions
Activate the yeast by dissolving in the 1 cup of water and let it sit for 10 minutes. Combine flour and salt in a bowl. Add yeast/water. Knead 5-10 minutes to for a dough that holds its shape but is still a little sticky (add more flour if needed). Place dough in a lightly oiled bowl.
Cover bowl with a damp towel, set in a warm place, and let rise until doubled, about an hour. Or place bowl in the fridge overnight.
On well floured parchment paper, roll dough thinly to form a rectangle. Make sure the dough doesn't stick to the paper. Spread the nutella evenly, leaving a ½ inch border of dough. Roll the short end tightly and split the dough down the middle, Twist ends around each other, with the nutella side facing the top (see photos). Transfer parchment paper into baking sheet; let dough sit 20 minutes.
Preheat oven to 375°F. Brush the bread surface with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned, about 5-7 minutes more. Remove from oven, and cool before serving.![]()
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Ok, *ahem* there's some other big news as well. B decided he likes my food enough (and is willing to never have 6 pack abs again) and proposed to me lol! Thank you to everyone who's wished me congratulations =^__^=
Lots of people have asked about details, so I'd share a tiny snippet of our comical story. I had a whirlwind 24 hr trip to the Bay Area courtesy of his parents, and he proposed to me at Lake Lagunita at Stanford, the site where we first met more than 4 years ago (his first feature on OCD).
Morning of engagement I
B: *wakes up* Today is going to be a great day!
Chef Uy: *wakes up* What’s for breakfast?
Morning of engagement II
Dad: *texts* Hey I got a hole in one!!!
(obviously, this is an omen for a lucky wedding)
B: *wearing huge baggy jacket to hide the ginormous ring box*
Chef Uy: Wow that is SO unfashionable!! Can you change that?
B: Hey, I like this jacket! It’s...comfortably loose.
*sun beats down*
Chef Uy: It’s so hot, are you sure you want to wear that jacket? Are you ok - you don't look good...
B: No, it’s nice and cool *clutching ring box while sweating buckets*
Chef Uy: *wandering around Stanford* La la la!
Karen: *getting eaten alive by mosquitoes in the woods with her camera*
B: *melting away into a puddle*
*Walking along the lake*
Chef Uy: La la la!
B: Oh no (sees Karen obviously in the woods) No time for prepared soliloquy! *Yanks Chef Uy in the other direction away from camera* WILLYOUMARRYME!
Chef Uy: wha-? o_O
B: *puts ring on the wrong hand*
*clickclickclick*
I was absolutely shocked when my friend Karen emerged from the woods, as she was supposed to be across the country, but was delighted to see her (and she got great pics). In my ideal proposal, it would be at a meaningful place, there would be pictures of the moment, and it would be totally private. B nailed all three. What a romantic guy!
So, I said yes :)
I expected it to be like a French bread, but it's actually light and flakey, like the pain au chocolat croissants I munched on every breakfast at Stanford, hence my freshman
Braided Nutella Bread
Ingredients1/2 teaspoon active, dry yeast
scant 1 cup warm water (~100°F)
2 1/2 cups flour, plus additional for dusting
1/2 tsp salt
1/3 cups nutella
1 egg, beaten as an egg wash
Directions
Activate the yeast by dissolving in the 1 cup of water and let it sit for 10 minutes. Combine flour and salt in a bowl. Add yeast/water. Knead 5-10 minutes to for a dough that holds its shape but is still a little sticky (add more flour if needed). Place dough in a lightly oiled bowl.
Cover bowl with a damp towel, set in a warm place, and let rise until doubled, about an hour. Or place bowl in the fridge overnight.
On well floured parchment paper, roll dough thinly to form a rectangle. Make sure the dough doesn't stick to the paper. Spread the nutella evenly, leaving a ½ inch border of dough. Roll the short end tightly and split the dough down the middle, Twist ends around each other, with the nutella side facing the top (see photos). Transfer parchment paper into baking sheet; let dough sit 20 minutes.
Preheat oven to 375°F. Brush the bread surface with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned, about 5-7 minutes more. Remove from oven, and cool before serving.
