- 1 cup milk
- 4 1/ 2 tablespoons unsalted butter
- 1 large egg
- 3 1/ 4 cup bread flour
- 2/ 3 cup sugar
- 5 1/ 3 teaspoons yeast
- 1/ 2 tablespoon salt
For the Dough
Warm the milk and butter in a measuring jug in a microwave until it is slightly warm or body temp. I normally heat for 30secs on high, stir with a spoon and dip my finger in to check if it feels the same temp as my finger. Add the egg and mix to combine.
In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast and salt.Add the warm milk mixture and mix on low for 2mins.
Turn the mixer up to medium and mix for 6mins. Scrape the dough (which should be sticky) onto a lightly floured surface and bring together into a ball (it should not need any more flour to come together).
Place in a large bowl, cover with cling film and let it double in size (usually about 2hrs).
Once the dough has doubled in size, take it out of the bowl and place on a lightly floured surface. Roll out into a large rectangle.
With the long side of the rectangle at the bottom edge nearest you, spread Nutella thinly on two thirds of the dough.
Fold the third section with no Nutella over the middle third in front of you. Fold the remaining third section over the middle third (which now has two layers).
Roll the layered dough out again into a large rectangle. Using a pizza cutter or knife, cut the rectangle into 8 long strips. Roll each strip up like a snail shell and tuck the end underneath.
Place on a lined baking tray, 4 per tray. Leave to proof at room temperature, covered, for about 30 minutes, or place in the fridge, covered, proof overnight.
Heat your oven to convection 375F. Brush lightly with egg wash and bake for about 15 minutes until golden. Cover with foil after 13 minutes if they are browned enough for your preference.