I am approximately one year late to the party, because that was when a video about this pastry started making the rounds on social media. We had just moved to Sri Lanka then and I was homesick, missing friends and stuck in a serviced apartment with a kitchen that appeared to be from the early sixties. And having seen the prices of imported goods here (one supermarket sells honey for $20 per 300g), I wasn’t sure that I wanted to spend all that money on one pastry.
But, for those of you who do have Nutella and can buy it for you know under $5 a bottle, do this. It’s so pretty, lots of fun for taking to morning teas, brunches or tea parties and prep time is only about 30 minutes. It’s amazing straight from the oven when the Nutella is all warm and gooey. Best of all, you can just twist off pieces as you like.
- 520g flour plus more for sprinkling
- 2 tsp active dry yeast
- ⅓ cup of sugar
- pinch of salt
- ¾ cup milk
- 1 egg
- 30g butter
- about ¾ cup of Nutella
- In a small saucepan, gently heat the milk and butter until warm to the touch.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, yeast, sugar and salt. Mix until combined.
- Add the egg and milk/butter mixture and knead for 5-7 minutes or until a soft, smooth dough is formed. The dough is ready when it pulls away from the sides of the bowl.
- Place the dough in a lightly oiled bowl and cover with a clean, damp towel. Let it proof in a warm place for about 40 minutes or until doubled in size.
- Turn the dough out on the bench and divide into 4 equal sections.
- Shape the dough into a circle and roll out to roughly dinner plate size (about 28cm). Repeat with remaining pieces and set aside.
- To assemble, place a square of baking paper on the bench (I forgot this step and it took three people to get it onto the baking sheet) and place the first round on it. Place dinner plate on top and trace the circle, then spread with Nutella almost to the edge - avoid the last 2mm from the edge.
- Repeat with the remaining dough/nutella, rolling each section out, placing it on top, and spreading the nutella on. Top with the final dough round - don't put Nutella on this one.
- Use a plate to create one perfect circle, lightly tracing with a sharp knife and then trimming the dough away.
- Divide the dough into 16 sections, leaving a 3 inch circle in the middle. Use a sharp knife to cut the sections then twist each section (see below for pictures.)
- Press the edges together two at a time.
- Bake at 200C for about 20 minutes, or until pastry is golden.
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