Nutella Flower
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 42 g yeast
- 550 g flour
- 250 ml milk
- 100 g butter
- 80 g suar
- 2 egg (s)
- 6 tablespoon Nutella
For painting:
- 1 egg yolk
- some Milk
Print Recipe
Pin Recipe Instructions
- Mash the yeast cube with 40 g sugar until it combines with the sugar and liquefies. Heat the milk until it is lukewarm.
- Put the flour in a bowl. Make a well in the middle and add the yeast, milk, butter and eggs. Add a little salt on the edge. Knead the dough with a food processor or a hand mixer and add the remaining sugar. Cover and let the dough rise for 30 minutes.
- Divide the dough into 4 balls of roughly the same size with floured hands. Knead the balls and roll them out into round cakes the size of a springform pan. Place the first flatbread on the baking sheet and brush with 2-3 tablespoons of Nutella, leaving about 2 cm free at the edge. Put the next flatbread on top and brush again with Nutella. Repeat this process two more times. The last flatbread is no longer coated with Nutella.
- To get a sun shape, place the lid of the Nutella jar in the middle of the top cake. This round area is not cut. Then cut a total of 16 braids along the edge. So first halve the flatbread, then quarter, similar to a cake that you cut into pieces. Only the middle is not cut.
- Now take a pair of 2 braids in your hands. Twist the left braid 360 degrees to the left and the right braid 360 degrees to the right. The not so pretty ends are easy to fold under. Repeat this process with all braids. Brush the cake with a mixture of egg yolk and a little milk. Bake in a preheated oven at 180 degrees for 30 minutes.
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