Summary

Ingredients

• 450 g flour
• 50 g flour to roll out
• 180 ml milk
• 2 egg yolks
• 2 egg whites
• 1 pack dry yeast
• 30 g mararine or butter
• 70 g suar
• 1 pinch (s) salt
• 200 g Nutella

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Instructions

1. Take the margarine out of the refrigerator to make it softer. Prepare the lower part of the cake baking tray with a length of 28 cm.
2. Add the dry yeast, 1 tablespoon of flour and a little sugar to warm milk. Mix the mixture and let stand for 15 minutes. Put the remaining ingredients, except for the egg white, in a mixing bowl and then the milk with yeast as well. Mix everything well and knead well until a homogeneous dough is formed. Place the dough in the bowl, cover with a cloth and let it steep for 40 minutes.
3. Preheat the oven to 180 ° C. Soften the Nutella in a hot water bath to make it easier to spread.
4. Divide the dough into 4 equal pieces and roll out the individual pieces to approx. 2-3 mm. They should be at least the size of the cake tray base. Now spread the Nutella on the first rolled out dough. Then place the next rolled-out piece of dough on top and brush with Nutella. When the fourth piece is rolled out, it is placed on the already coated parts. The fourth piece is not coated with Nutella. Now we take the cake pan, place it on the dough and cut out the dough to the size of the baking pan. A glass is then placed in the middle. Now divide the dough into 16 equal pieces of cake starting from the middle.
5. Remove the glass. Now two of the sections are always lifted and then twisted outwards with each other in 2 turns. This is repeated 8 times until all the pieces of cake are twisted. Then brush the dough with egg white.
6. Bake for 20 minutes at 180 ° C.