This has been on my ‘to try’ list for several years now, but despite loving the look of it, I always found some reason to put it off. Too hard, too fiddly, too lazy to buy Nutella and the list goes on. With Nutella in the house and school holidays upon me, I knew it was time to try it. My too fiddly and too hard excuses were pretty lame because it is so, so much easier then it looks and unbelievably tasty. I had trouble keeping my 7 year old’s hands out of the photos!
Using dough blade. Add milk, yeast and sugar and heat at 40°C for 4 minutes at speed Int.
Add butter, salt, eggs and plain flour and mix speed 10 for 1 minute.
Divide dough in half and knead each ball separately at speed 8 for 4 minutes
If your dough is smooth and just a bit sticky, put it into a bowl, cover with a linen cloth, and set it in a warm place. Let it rise for around 40 minutes (it should double its size). When the dough is almost ready, you can turn on an oven and heat it to 180°C/350°F, and put your chocolate spread into a bowl with hot water.
Place it on a lightly floured surface. Remember to keep some flour for sprinkling at hand.
Knead dough for around 1 minute, then divide it into 4 equal parts.
Roll the first of four parts into a circle. The dough should be 2-3 mm (0,1 inch) thick.
Place the dough circle on a piece of baking paper. Take a cake tin and mark it off on the first layer.
Now, cover the marked area with a thin layer of chocolate spread. The easiest way is to use a wooden butter knife or a table knife without prongs.
Roll another layer of dough, place it on the previous one and mark off the cake tin on it. Then, put the chocolate spread on the marked area. Repeat the procedure with the next layer.
Finally, here comes the last layer 🙂 Put it on the previous ones and cover it with a cake tin. Cut excess dough with a knife.
Using a small glass or cup, mark the center of the cake.
Divide the cake into quarters – start cutting from the marked circle (remember to leave the center intact!) Then, divide every quarter into four equal parts. At the end you should have 16 equal parts.
Take two parts of the cake in both hands and delicately twist them in opposite directions. Repeat with all pairs to form eight-armed star.
Twist the ends of each arm underneath to create a round shape. and pinch the tops together.
Brush surface of the bread with egg white before putting it into the oven.
Bake at 180°C/350°F, for around 15 to 20 minutes.
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