Stockbrot with Nutella is a delightful and incredibly simple dough that’s perfect for roasting over an open fire, with the sweet, creamy filling making it an irresistible treat. This recipe is a wonderful way to engage kids and adults alike in outdoor cooking and offers a genuinely satisfying reward for minimal effort, especially when you’re craving something sweet after a day of adventure.
Key Ingredients for Stockbrot with Nutella
- For the Dough:
- 500g all-purpose flour
- 1 packet (7g) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 300ml lukewarm water
- 2 tablespoons vegetable oil (plus extra for greasing)
- For the Filling:
- Nutella (or your favorite chocolate hazelnut spread), amount to your preference
- Optional for Serving:
- Powdered sugar for dusting
- Fresh berries
How to Make Stockbrot with Nutella
This Stockbrot with Nutella recipe is incredibly easy to make, promising a fluffy, slightly chewy dough with a wonderfully gooey chocolate-hazelnut center. The magic truly happens as it roasts over flames, creating a golden-brown crust that perfectly encases the warm, melted Nutella. With a preparation time of about 20 minutes and a proofing time of 1 hour, you’ll be enjoying this delightful treat in no time.
Step-by-Step Instructions
- Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
- Knead the Dough: Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. The dough should spring back when lightly poked.
- First Rise: Lightly grease the mixing bowl with a little vegetable oil. Place the kneaded dough into the bowl, turning it to coat with oil. Cover the bowl with a clean, damp tea towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare for Roasting: Once the dough has risen, gently punch it down. Divide the dough into equal portions, depending on how many sticks of Stockbrot with Nutella you want to make. For each portion, roll it out into a long rope.
- Add the Nutella: Take a portion of dough and flatten it slightly. Spread a generous amount of Nutella onto the flattened dough, leaving a small border around the edges. Carefully fold the dough over the Nutella and pinch the edges firmly to seal, ensuring no Nutella can leak out during roasting.
- Shape for Roasting: Gently roll the filled dough between your hands to create a long, snake-like shape, about 1-2 cm thick. You can also wrap the dough around the end of a long, clean stick or skewer, making sure it’s securely attached.
- Roast the Stockbrot: Prepare your campfire or grill. You want embers or medium heat, not direct flames that will burn the dough too quickly. Carefully hold the stick with the prepared dough over the heat, turning it slowly and continuously. Roast for 10-15 minutes, or until the dough is golden brown and cooked through. The Nutella inside will melt and become wonderfully gooey.
- Serve: Once golden brown and cooked, carefully remove the Stockbrot with Nutella from the heat. Let it cool for a minute before gently sliding it off the stick. Serve warm, dusted with powdered sugar if desired, and with fresh berries for an extra burst of flavor.
Why You’ll Love This Stockbrot with Nutella
This Stockbrot with Nutella is an absolute showstopper, transforming simple ingredients into a magical outdoor eating experience. The star of the show is undoubtedly the fluffy, slightly chewy dough that bakes to golden perfection over an open fire, creating a warm, edible vessel for the incredibly decadent, melting Nutella inside. It’s a wonderfully nostalgic and cost-effective way to treat yourself and loved ones, far more budget-friendly than purchasing pre-made treats, and infinitely more satisfying.
The combination of the slightly savory, wholesome dough with the rich, creamy sweetness of Nutella is a flavor pairing that’s simply divine, offering a comforting warmth that’s hard to beat. While similar to other campfire breads, the addition of Nutella elevates it to a whole new level of deliciousness, making it a favorite for kids and adults alike. So, ditch the store-bought snacks and gather around the fire with this easy Stockbrot with Nutella recipe – you’re going to absolutely love it!
Storing and Reheating Tips
Stockbrot with Nutella is best enjoyed fresh, straight from the campfire. However, if you do have any leftovers, they can be stored at room temperature in an airtight container for up to two days, assuming they haven’t been directly handled by multiple people and are properly cooled. For longer storage, you can wrap cooled, uneaten portions tightly in plastic wrap and then in aluminum foil, and freeze them for up to 2 months.
To reheat, if refrigerated, place the Stockbrot in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through, being mindful of the melted Nutella. If reheating from frozen, allow it to thaw slightly at room temperature before baking, or bake directly from frozen at a slightly lower temperature for a longer period, checking frequently to prevent burning. You can also gently warm it over low heat on a stovetop or by placing it near the embers of a campfire.
Final Thoughts
Stockbrot with Nutella offers a simple yet incredibly rewarding baking experience, perfect for creating memorable moments around a campfire. This recipe is a delightful, sweet treat that’s guaranteed to bring smiles, so gather your ingredients and give it a try for your next outdoor adventure!
Stockbrot with Nutella
Ingredients
Equipment
Method
- In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.300 ml lukewarm water, 1 teaspoon sugar, 1 packet (7g) active dry yeast
- In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the activated yeast mixture and the vegetable oil.500 g all-purpose flour, 1 teaspoon salt, 2 tablespoons vegetable oil
- Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. The dough should spring back when lightly poked.
- Lightly grease the mixing bowl with a little vegetable oil. Place the kneaded dough into the bowl, turning it to coat with oil. Cover the bowl with a clean, damp tea towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.2 tablespoons vegetable oil
- Once the dough has risen, gently punch it down. Divide the dough into equal portions, depending on how many sticks of Stockbrot with Nutella you want to make. For each portion, roll it out into a long rope.
- Take a portion of dough and flatten it slightly. Spread a generous amount of Nutella onto the flattened dough, leaving a small border around the edges. Carefully fold the dough over the Nutella and pinch the edges firmly to seal, ensuring no Nutella can leak out during roasting.to your preference Nutella (or your favorite chocolate hazelnut spread)
- Gently roll the filled dough between your hands to create a long, snake-like shape, about 1-2 cm thick. You can also wrap the dough around the end of a long, clean stick or skewer, making sure it’s securely attached.
- Prepare your campfire or grill. You want embers or medium heat, not direct flames that will burn the dough too quickly. Carefully hold the stick with the prepared dough over the heat, turning it slowly and continuously. Roast for 10-15 minutes, or until the dough is golden brown and cooked through. The Nutella inside will melt and become wonderfully gooey.
- Once golden brown and cooked, carefully remove the Stockbrot with Nutella from the heat. Let it cool for a minute before gently sliding it off the stick. Serve warm, dusted with powdered sugar if desired, and with fresh berries for an extra burst of flavor.as desired powdered sugar, as desired fresh berries