Star shaped brioche layered and spread with nutella, its shape makes it ideal for the Christmas period.

Ingredients

500 grams plain flour

60 grams icing sugar

2 eggs

30 grams butter

180 ml milk

1 packet instant yeast

1 orange zest

nutella tube for spreading

 

Warm the milk on low heat, until it becomes tepid, do not let it boil.  Mix the yeast with the milk and let is set for 2 to 3 minutes.   Melt the butter and let it cool down to room temperature.   Beat the eggs and combine to the melted butter and the tepid milk.  Sieve the flour in medium sized bowl and mix with the icing sugar and orange zest.  Create a small hole in the center of the flour and slowly pour the eggs, butter and milk.  Beat the mixture until all the ingredients are combined.  Use your hands to work the mixture until it becomes soft dough.  Cover the dough and let it rise in a dry and warm place until it doubles its size.

Prepare a circular dish with a diameter of about 28 cm and cover with wax paper.  Divide the dough into 4 equal pieces.   Roll out the first piece to a circular shape of about 25 cm.  Place the dough on the wax paper and spread the nutella on top of the dough, leaving 1cm to the edges clear.  If the nutella is too stiff, heat the nutella to be more smooth and spreadable.  Repeat the process with the remaining dough and nutella, finishing off with the dough on top.  After each layer is placed make sure to seal the edges with the layer beneath it.

 

Heat the oven to 170°C.  Use a cookie cutter of  about 25cm as a guideline and place it in the center of the layered dough.  Slice the dough in 4 even pieces.  Divided each of the 4 slices into half to get 8 equally sized slices.  Re-half each slice to end up with 16 equally sized slices.

Using your hands, grab 2 adjacent slices and twist them 2 times outwards, until the edges of the 2 slices meet.  Join the edges and slightly tuck beneath the twisted piece. Let it set for about 30 minutes before placing it into the oven for about 20 minutes.  Let it rest for about 5 minutes and than dig in 🙂

This recipe is an adaption of the recipe found at cakeyourlife.