Milk (heated to 46°C/115°F)
180g (0.75 cup)
Instant Dry Yeast
7g (2.25 teaspoons) Salt 5g (1 teaspoon) All-Purpose Flour 400g (slightly less than 3 cups) Nutella Hazelnut Spread 270g (1 cup) Powdered Sugar (for dusting)Moderate amount
◎ Sourdough discard — It is essential to use room temperature sourdough discard, as this helps accelerate the process. If you are looking for a naturally fermented version made with active sourdough starter, please refer to my Sourdough Cinnamon Star recipe. ◎ Yeast — I use instant yeast, so it can be mixed directly with other ingredients. If you are using active dry yeast, be sure to read the instructions on how to activate it. ◎ Flour — I use unbleached all-purpose flour, but bread flour is also suitable for this recipe. ◎ Milk — Heat the milk used for the dough to 115°F (approximately 46°C) to expedite the process. I prefer using whole milk because of its fat content. For a dairy-free option, full-fat coconut milk can be used. ◎ Nutella — This sweet hazelnut spread can be found in the grocery store next to peanut butter, or you can make it yourself. In the bowl of a stand mixer, combine 50g sugar, 7g instant yeast, 5g salt, and 400g all-purpose flour. Add 180g milk heated to 115°F (46.1°C), 40g melted butter, 150g sourdough discard, and 1 large egg. Knead with the dough hook for 8–10 minutes until a smooth dough ball forms. Alternatively, mix ingredients in a large bowl and knead by hand. Turn the dough out onto a lightly floured work surface and divide into four equal portions. If the dough is very sticky, dust with additional flour. Roll one portion of dough into a circle about 10 inches (25.4 cm) in diameter. I prefer rolling on a silicone baking mat. Repeat with the remaining three portions. Place one dough circle on a silicone mat or parchment paper, and evenly spread 1/3 cup (approximately 90g) of Nutella over it.Place another piece of dough on top, then spread 1/3 cup of Nutella chocolate spread. Repeat the process once more (using a total of 270g of Nutella chocolate spread). Place a small glass or a small jar lid in the center of the dough. First, cut the dough into 4 equal portions, stopping at the glass to keep the center intact. Then, cut each portion into 4 equal parts. Using a sharp knife or pizza cutter, cut the dough into strips of equal width, resulting in 16 cuts around the dough. Take two strips of dough, twist them in opposite directions two to three times, then pinch the ends together. Repeat this step 7 times. Place the star bread on a baking sheet, cover it with a lid or aluminum foil, and let it proof at 29.4°C (85°F) for 1 hour. Wait until the star bread becomes large and fluffy. If the temperature is lower, the proofing time will be slightly longer. Preheat the oven to 176.7°C (350°F). Prepare an egg wash using 1 egg and 1 teaspoon of water, and brush the egg wash over the top of the star bread with a pastry brush. Cover with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for another 10 to 15 minutes, until the bread is lightly browned and the internal temperature reaches 87.8°C (190°F). Remove from the oven. If desired, sprinkle a layer of powdered sugar on top. Serve while warm.
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