Ingredients
Savoury dough:
- 50g butter
- 1/4 litre milk
- 1 egg
- 1 tsp salt
- 1 tsp sugar
- 1 pkt yeast, dry
- 4 cups flour
- 50g coriander, chopped
- 2 tbsp red chillies, fine
- 10g sesame seeds
- 1 egg white
- 50ml milk
Nutella dough:
- 1 1/2 cups milk
- 1/2 cup water
- 3/4 cup sugar
- 1 1/2 tsp salt, fine
- 2 tbsp oil
- 3 tbsp butter
- 2 eggs
- 1/2 cup buttermilk
- 6 cups flour
- 1 tsp baking powder
- 1 1/2 pkt yeast, dry
- 350g Nutella, warmed
Preparation method
Savoury dough:
- Mix flour, sugar, yeast and salt
- Heat milk and butter together and allow to cool
- Once cooled, beat the whole egg into the milk and butter
- Add flour mixture into the milk mixture and knead into a dough
- Leave the dough to rise until it has almost doubled in size
- Pre heat oven to 180 C
- Punch down dough and divide into 3 equal parts
- Work the chopped fresh coriander into the first part
- Work the fine red chillies into the second part
- Leave the third part as it is
- Roll each part into a cylinder shape
- Plait these 3 parts together
- Brush with milk and egg white
- Sprinkle with sesame seeds
- Bake for 35-40 minutes
Nutella dough:
- Warm the milk, water, sugar, salt, oil and butter
- Then add the eggs and buttermilk and beat with an electric beater
- Add the flour, yeast and baking powder
- Using a dough hook, make a soft pliable dough
- Cover the dough and allow to rise
- Once the dough has doubled in size, punch down
- Divide dough into 4 equal parts
- Roll into discs approximately 30cm in diameter
- Smear the Nutella onto 3 discs and stack the discs
- Preheat oven to 180 C
- Using a small glass, mark the centre with a circle
- Divide the disc into quarters and cut from the marked circle in the centre to the outer edges
- Divide each quarter again into 2 parts so you end up with 16 parts in total
- Remember to leave the centre intact
- Twist each cut piece in opposite directions
- Brush the top with egg white and allow to rise again
- Bake for 30-35 minutes