Chocolate Hazelnut Star Bread

Equipment

• Oven
• Parchment paper

Ingredients

• 2 tsp fast-action dried yeast
• 50g (2oz) caster sugar
• 375g (13oz) plain flour, plus extra to dust
• 75g (3oz) full-fat natural yogurt, at room temperature
• 75g (3oz) unsalted butter, melted and cooled until lukewarm
• 1 large egg, beaten, at room temperature
• 1 tsp salt
• 200g (7oz) chocolate hazelnut spread
• 1 tsp milk, to glaze
• 1 tbsp chopped hazelnuts
• 1.

Instructions

1. 1Combine the yeast, 1 teaspoon of sugar, and 75 grams of flour in a large bowl. Stir in 100 milliliters of warm water, cover the bowl with plastic wrap, and let it sit in a warm spot for 15 minutes until the mixture turns bubbly. This proofs the yeast to ensure a good rise.
2. 2Add the rest of the sugar and flour along with the yogurt, melted butter, egg, and salt. Knead the mixture for 10 minutes until you have a springy, pliable dough, adding a small amount of extra flour only if necessary.
3. 3Transfer the kneaded dough to a lightly oiled bowl. Cover it with plastic wrap and let it rest at room temperature for roughly 1 hour until it doubles in size.
4. 4Set a bowl of chocolate hazelnut spread inside a larger bowl filled with hot water, letting it warm for 10 minutes to soften. Punch down the risen dough and divide it into 4 equal pieces, then roll each piece into a rough circle using a 10-inch dinner plate or tart tin as a size guide.
5. 5Place a sheet of parchment paper on a baking tray and lay down the first dough circle. Spread 3 tablespoons of the warmed chocolate hazelnut spread evenly over the surface. Repeat with the second and third dough circles, spreading 3 tablespoons of chocolate over each. Place the fourth dough circle on top and leave it bare.
6. 6Rest your dinner plate or tart tin on top of the stacked dough and use a knife to trim the edges, creating a perfectly neat circle.
7. 7Take a 3-inch wide glass, turn it upside down, and press it gently into the exact center of the dough to leave a circular indentation. Keeping that indented center circle completely intact, cut the surrounding dough into 4 equal quarters.
8. 8Slice each of those 4 sections into quarters to form 16 equal strips. Pick up one strip and twist it three times, then lay it back down. Take the adjacent strip and twist it three times in the opposite direction. Twisting in opposite directions creates the signature star pattern.
9. 9Repeat this alternating twisting pattern all the way around the circle. Pinch the ends of each adjacent pair together and tuck them slightly underneath to form rounded points.
10. 10Drape a piece of lightly oiled plastic wrap over the shaped star bread and let it rise for 45 minutes.
11. 11Heat your oven to 180 degrees Celsius (160 degrees Celsius fan). Brush the top of the dough lightly with milk and scatter the chopped hazelnuts over the center circle. Bake for 15 to 20 minutes until the bread is puffed and golden brown.

Recipe Details