Ingredients:
200g plain flour
15g condense milk
120g fresh milk
20g castor sugar
3g yeast
3g salt
20g unsalted butter, room temp
Method:
Place all ingredients into a mixing bowl. Using a dough hook, knead for 10 mins or until dough is shinny. (If no mixer, hand knead til elastic and shinny)
Remove and shape into a ball. Place in a greased bowl, clingwrap and let it proof for 30 mins or double in size.
Punch down the gas and roll the dough into a long tube. Divide equally into 8 portions.
Warm nutella in a microwave for abt 10s.
Take each portion, flatten it into an oblong shape. Spread some nutella onto the flattened dough. Roll it up with the shorter side facing u. Cut across into 3 sections.
Place the cut sections into a muffin tray with paper liner, cut side up. Repeat for the remaining 7 portions.
Leave to proof for 30min or abt double in size.
Brush beaten egg wash over the bread aft proofing.
Bake in an oven preheated to 170c for abt 25min.
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