Ingredients
- For yeast dough:
- 7 g of active dry yeast
- 1/3 cup warm water (about +40 C)
- 40 g of melted butter
- 3/4 st. warm milk (about +40 C)
- 40 g of sugar
- 400 g of wheat flour
- 1 egg
- a pinch of salt
- For the chocolate Nutella cream:
- 1/2 cup peanut butter.
- 30 g. Madagascar cocoa mass
- 2 tablespoons sugar
- Dissolve yeast in warm water until foamy.
- In another bowl, pour milk, melted butter, egg, salt, foamed yeast with water.
- Knead the dough for about a few minutes.
- Shape the dough into a ball and place in a large bowl. Cover with a towel and keep for about 1 hour. The dough should double in size.
- While the dough is rising, make the chocolate cream. Melt the cocoa mass in a steam bath and mix in the peanut butter and sugar. Mix everything well.
- Divide the dough into 4 equal balls. Roll the balls of dough into circles with a diameter of about 23 cm.
- Transfer the circle of dough onto the baking paper. Put about 2 tablespoons of chocolate cream on it.
- Apply the second coating, apply the cream. Do the same with the third.
- Place the fourth on top.
- Place the bottom of a small glass or cup on the center of the dough. Press it.
- ith a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst.
- Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.
- Heat the oven to 180 degrees and bake until golden brown, 18-22 minutes.
Enjoy :)