Ingredients:
• 2 ½ cups all-purpose flour
• Cornmeal
• 1 egg
• ½ tsp yeast
• 1 cup water
• 1 tsp salt
• 1 tbsp sugar
• Nutella spread
Directions:
Dissolve the packet of yeast in 1 cup of water and set it aside for about 10 minutes. In an electric stand mixer, stir together the flour, salt and sugar. Pour in the yeast mixture and combine everything at a low speed till a dough forms. Turn the speed up to medium and mix the dough for about 7 minutes more.
Oil a large bowl lightly and dump the dough into it. Stretch plastic wrap over the top of the bowl and set it in a warm location for approximately 1 hour. The dough should get about twice as big as the original.
Cut off half of the dough after it has risen and roll it out on a flat surface to form a circle. Sprinkle cornmeal on a piece of baking parchment laid in a baking sheet. Transfer the dough circle on top of this.
Spread a liberal amount of Nutella over this dough layer. Be sure to not put the chocolate spread all the way to the edge of the dough, but instead leave a small margin around the circumference. Roll out another circle of dough and position it on top of the Nutella spread.
As the pictures indicate, leave a circle of intact dough in the center of the bread, but cut lines through all layers in a starburst pattern around all edges. You need an even number of pieces to make the beautiful pattern.
Twist each pair of dough wedges away from each other, making an attractive layered twist shape in the middle of each. Do this for all pairs around the entire bread circle. Let the dough sit, covered, in a cool place for about 20 minutes. Preheat the oven to 350 degrees.
Uncover the dough and coat it lightly with an egg wash made by scrambling an egg well. Put the pan in the oven for about 20 minutes until the dough browns nicely. Turn the oven up to 425 degrees to finish baking for an additional 5 minutes or so. Allow it to cool completely out of the oven before serving it.
From: ladylifehacks.com
