Double-Chocolate Swirls

Name: Double-Chocolate Swirls
Ingredients: PASTRY; 4 1/2 cups white bread flour, plus extra for dusting; 1/4 ounce active dry yeast; 1/2 cup superfine sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 6 tablespoons butter; 2 large eggs; 1 large egg, beaten, for glazing; 1 1/4 cups milk; oil, for greasing; FILLING; 6 tablespoons chocolate hazelnut spread; 7 ounces milk chocolate, chopped

14 ingredients

7 steps

Ingredients

PASTRY
4 1/2 cups white bread flour, plus extra for dusting
1/4 ounce active dry yeast
1/2 cup superfine sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons butter
2 large eggs
1 large egg, beaten, for glazing
1 1/4 cups milk
oil, for greasing
FILLING
6 tablespoons chocolate hazelnut spread
7 ounces milk chocolate, chopped

Directions

1

FOR THE PASTRY:.
2

Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
3

Melt the butter in a heatproof bowl set over a pan of simmering water. Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
4

Turn out onto a floured board and knead for 10 minutes or until smooth. Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
5

To make the buns take the dough from the bowl and punch down. Preheat the oven to 425° and lightly oil 2 baking sheets.
6

Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick. Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate. Roll from the long edges and cut into 6 pieces. Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
7

Bake in the preheated oven for 20 minutes and serve warm.