Ingredients
3.5 cups All Purpose Flour
1/3 of a cup (ie 80ml) of Sugar
2 Teaspoons of Instant Yeast
A pinch of Salt
30g melted Unsalted Butter
180ml of warmed Milk
2 Egg Yolks (keep the whites to glaze the bread)
Nutella as needed
Instructions
Proof the yeast with a teaspoon of sugar in a little warm water.
Mix together APF, sugar, and salt.
Mix together the melted butter, warmed milk and egg yolks. Mix in the proofed Yeast too.
Bind all the ingredients together and then use your hand or mixer to form the mixture into a dough.
Kneed until the dough is beautifully smooth and silky. Cover with a damp cloth and leave in a warm place for at least a couple of hours to allow the dough to rise atleast double the size.
Once the dough has risen remove it from the bowl and place it on a warm surface. Knead it gently to knock the air out. Form the dough into flat oblong and roll it up to form a sausage shape.
Now cut the dough into 4 equal pieces.
At this stage you will be working on one piece of dough so keep the other pieces covered with a damp cloth.
Taking one piece of dough roll it into a ball. Dust the counter with a little flour and using a rolling pin roll the dough out to form a 9 inch circle.
Place a piece of waxed paper on a baking tray and slide the dough onto it.
Mark a circle on the dough using a plate and spread the Nutella all over it.
Now take the second piece of dough and roll it out to form another 9 inch circle.
Once it is the right size gently lift it onto the first circle (which is covered with Nutella). Use the plate again to make the circle impression and spread it with Nutella.
Repeat this process with the third piece of dough.
For the last piece of dough roll it out to the correct size and lift onto the other layers but don’t spread this layer with Nutella.
Taking the plate once again lay it on top of the dough layers and using a sharp knife cut through all the layers to form a perfect circle of layered dough. Discard the excess dough or you can reshape it into simple buns and bake.
Take a small cup and place that in the centre of the dough as a guide.
Use a sharp knife and cut through the dough from the edge of the glass to the edge of the dough at 3 o’clock, 6 o’clock, 9 o’clock, and 12 o’clock.
Then divide each quarter in half and then in half again so you have 16 cut sections in total.
Take hold of one piece of dough and twist it twice around in the same direction and then lay it down on the paper. Then take the piece next to it and twist it twice around in the opposite direction and lay it down.
To finish each petal off lift the ends of the twisted bread and pinch them together tightly. Work around the dough until all 16 pieces have been twisted and you have 8 twisted and pinched petals.
Now cover the dough with a damp cloth and leave for 20 minutes or so to allow the dough to rise once again.
Once the bread had risen, take the egg whites that you kept from earlier and using a brush gently brush it over the surface of the dough.
Preheat the oven to 180’C and bake the bread for 20 minutes approx or until golden brown in colour.
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