(3oz) unsalted butter, melted and cooled until lukewarm
1
large egg, beaten, at room temperature
sunflower oil, for greasing
200g
(7oz) chocolate hazelnut spread - we used Nutella
1tsp.
milk for glazing
1Tbsp.
chopped hazelnuts
Directions
Step 1
In a large bowl, mix together the yeast, 1tsp of the sugar and 75g (3oz) of the flour, then stir in 100ml (3½fl oz) warm water, cover with clingfilm and leave in a warm place for 15min until bubbly. Stir in the remaining sugar and flour, the yogurt, butter, egg and 1tsp salt, and knead for 10min until the dough is springy and pliable, using a little flour only if you need to. Place the dough in a lightly oiled bowl, cover with clingfilm and leave at room temperature for about an hour until doubled in size.
Step 2
Meanwhile, gently warm the chocolate spread in a bowl set in a larger bowl of hot water for 10min. Divide the dough into four. Using a dinner plate about 25.5cm (10in) as a guide, roll each piece of dough into rough circles the size of the plate. Line a baking tray with baking parchment, place a dough circle on top, then cover with 3tbsp of chocolate spread. Repeat this for two more layers, then top with the fourth circle. This last layer should be left plain.
Step 3
Put the dinner plate on top and use it as a template to trim the dough into a perfect circle. Put a glass, 7.5cm (3in) diameter, in the centre of the dough circle, and gently press to make an indentation. Leaving the central circle intact (like the centre of a flower), cut the outer dough into quarters so you have four thick ‘petals’. Cut each petal into quarters so you end up with 16. Lift a petal and twist it three times before replacing it. Then twist the next petal three times in the opposite direction. Continue twisting petals in alternate directions. Finish by tucking the ends of each petal underneath to give a rounded edge. Cover the dough with lightly oiled clingfilm, and leave to rise for 45min.
Step 4
Preheat oven to 180°C (160°C fan) mark 4. Lightly brush the dough with milk and sprinkle the centre with the chopped hazelnuts. Bake for 15-20min, until golden and puffed up. Serve warm.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
