Yeast starter:



  • 450 g Nutella (1 small jar)

Yeast starter: Mix the flour, yeast and warm water in a separate mixing bowl and leave to rise for 20 - 25 minutes

Dough: Place the remaining ingredients in a large mixing bowl and mix roughly. Add the yeast mixture and knead with the dough hook for approx. 6 minutes on a slow speed and approx. 3 minutes on a high speed. Cover the dough and leave to rise at room temperature for 20 minutes. Divide the dough into 3 equal pieces (approx. 300 g), round and cover again and leave to rest for 10 minutes.  

Preheat the oven to 180 °C (top/bottom heat). Then roll out the dough thinly on baking paper and cut out circles using a large plate (diameter 25 - 30 cm). Place the first base on the baking tray and spread with Nutella. Leave a border of approx. 2 cm on the outside. Place the second circle precisely on top and also spread with Nutella. Place the third circle of dough on top as the final layer.

Place a drinking glass in the centre of the stack of dough as a marker and press down lightly. Quarter the dough from the glass. Then cut in half twice more to make 16 pieces. Remove the glass.

Shape the flower: Take 2 strands at a time and twist them around their own axis twice in opposite directions. Then press together at the ends. Do the same with all the pieces. Leave the Nutella flower to rest for a few more minutes and then bake in a preheated oven at 180 °C for approx. 20 minutes.

Please note:
Every oven is different. Please adjust the individually required baking time and temperature accordingly if necessary.

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