Chocolate Twists

  • recipe

    Dessert
    Chocolate Twists

    recipe

    Sandy's Kitchen

Servings4
Dish TypeDessert
Prep Time135
Cook Time0
INGREDIENTS Total items( 8 )
  • recipe Almarai Full Fat Milk
    250 g
  • recipe Lurpak Unsalted Butter Block
    60 g
  • recipe Sis Fine Granulated Sugar
    120 g
  • recipe Dcl Instant Yeast
    15 g
  • recipe Nezo Fine Sea Salt
    10 g
  • recipe Nutella Hazelnut Spread With Cocoa
    6 tbsp
  • recipe Al Baker Plain Flour
    500 g
  • recipe Jenan White Eggs 15s Large
    1 pcs

How to Make

  • Add the butter to the milk and warm in a microwave until it reaches body temperature (between 37 degrees- 43 degrees). It should feel as hot as your finger when you test it.
  • In the bowl of a stand mixer, add the flour, sugar, and yeast and mix with a spoon.
  • Using the dough hook start the machine and slowly add the milk mix, the egg, and the salt.
  • Mix on low for 2 minutes.
  • Increase the speed to high and continue mixing for 5 minutes.
  • Scrape out the dough and place it on a floured surface then shape into a ball.
  • Let it rest for 2 hours in a clean bowl (covered with a cloth) where it will double in size.
  • 2 hours later, preheat the oven and take the dough out of the bowl, it should be 2 or 2.5 times the size.
  • Dust a clean surface with flour and roll out the dough into a large rectangle (vertically positioned)
  • Divide the rectangle visually into the top third, middle third, and bottom third and spread the chocolat spread in the middle part.
  • Fold the bottom third and spread chocolate on the fold.
  • Fold the top part and roll back into a large rectangle like the one you made at the beginning.
  • Using a pizza cutter, cut in 9 long thin strips.
  • Fold each strip into a double knot and tuck the loose ends under, trying to keep the chocolat parts exposed.
  • Bake for 15 minutes in a preheated oven and share with people you love.