What you need:
- large bowl
- wooden spoon
- rolling pin
- 3 small bowls
- small, plastic bottle
- cake tin
- linen cloth
- small glass or cup
- wooden butter knife
- sharp kitchen knife
Supplies / ingredients:
- 450 g (3½ cups) of flour plus around 50 g ( ⅜ cup) for sprinkling
- 180 ml (¾ cup) of milk
- 2 egg yolks (use egg whites for brushing the bread)
- 8 g (1 ½ tsp) of active dry yeast
- 30 g (2 tbsp) of butter
- 70 g (⅓ cup) of sugar
- pinch of salt
- 200 g (around 1 cup) of chocolate spread
First, pour milk into a saucepan and heat it to 30 C° (around 85 F°). When the milk is warm, add yeast, one tbs of sugar and flour and dissolve all ingredients. Let it sit for 15 minutes to activate.
For the best quality of the dough, sift flour through a sieve. Then, in a large bowl, combine all dry ingredients: flour, sugar and salt.
Separate egg yolks from egg whites (you can use the Egg Yolk Trick we featured some time ago).
When your egg yolks are ready, add them with butter and yeast to the bowl with dry ingredients.
Mix everything with a wooden spoon.
Knead dough for about 7 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.
Dough is back in the game ;) 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 a coffee 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.
Yippie! Your Braided Nutella Star Bread is almost ready!
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. For the first 10 minutes use only lower heater, then turn the upper one too.
Looks great, huh? Bon Appétit!