Nutella star wreath
- December 2019
- Serves 16
- Hands-on time 30 min, oven time 15 min, plus rising and proving
Celebrate the festive season with our stunning star wreath filled with Nutella and tahini and baked until golden. You’ll find that there’s a little chocolate sauce leftover, so make sure to serve the remainder alongside the bread for dipping!
- 7.3g (2.1g saturated)
- 29g (7.4g sugars)
- 15g fresh yeast or 7g sachet fast-action dried yeast
- ½ tsp caster sugar
- 290ml lukewarm milk, plus extra cold milk for glazing
- 450g strong white bread flour, plus extra for dusting
- 1 tsp fine sea salt
- 1 medium free-range egg, beaten
- Oil for greasing
For the filling
- 10 tbsp hazelnut spread
- 5 tbsp tahini (we used Belazu)
- ½ tsp ground allspice
- Billington’s barista sugar and/or icing sugar
You’ll also need…
- Large baking sheet lined with a reusable non-stick liner
- Glass (about 8cm diameter)
- Dissolve the yeast and sugar in a little of the warm milk in a cup.
- Put the flour in a large mixing bowl, stir in the salt, then pour in the yeast mixture, the remaining warm milk and the beaten egg. Use a round bladed dinner knife to mix to a dough. Tip out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
- Put the dough in a lightly greased bowl, cover with a clean tea towel then leave in a warm place to rise for 1 hour or until doubled in size (see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Tip the dough out onto a lightly floured work surface. Weigh the dough, then divide into 4 equal portions (try and be accurate here).
- Roll each piece of dough out to a circle, like making a pizza base. The dough might spring back a little at first but persist until each portion of dough is roughly 25cm (they need to be very similar in size).
- Meanwhile, put the Nutella in a small pan and warm over a low heat until slightly melted, then stir in the tahini and allspice. Keep an eye on it, as the Nutella can catch and burn on the bottom of the pan very easily.
- Lay one circle of dough on the lined baking sheet, spread with a few tablespoons of the Nutella mixture, then top with a second circle of dough. Spread with Nutella and repeat with a third piece, then finish with the final circle of dough (you won’t need all of the chocolate sauce, but the remainder is good served alongside for dipping).
- Put the glass in the centre of the circle, then make 4 even cuts, from the glass to the edge. Cut each of the 4 segments in half to make 8, then again to make 16 strands.
- Pick up 2 strands of dough next to each other, lift and twist one strand one way twice, then twist the other strand the other way twice – to expose the Nutella layers. Try to get it so the exposed edges match up to each other to make the point of the star shape. Repeat with the other strands around the wreath.
- Brush the wreath all over with milk, then sprinkle with barista/icing sugar. Bake for 15 minutes, until golden and baked though. Serve warm or at room temperature, dusted with icing sugar if you like.
Make the dough up to the end of step 3, up to 12 hours before baking, cover then leave to rise slowly in the fridge. Take out of the fridge 1 hour before continuing with step 4.
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