Ingredients:
For the dough:
500 gr flour
20 gr active dry yeast
250 ml milk, warm
150 gr sugar
2 egg yolks
3 tablespoons sunflower oil, warm
2 tablespoons lemon zest
1 tablespoon vanilla extract
A pinch of salt
For the filling:
100 gr milk chocolate chips (or 100 gr chocolate bar, chopped)
30 gr butter
4 tablespoons nutella or another chocolate spread
50 gr slivered almonds
Instructions:
1. In a small bowl, mix the warm milk, 2 tablespoons sugar, 2 tablespoons flour and the dry yeast.
2. Leave it aside for 5-10 minutes until foamy.
3. In a large bowl, mix the rest of the ingredients: flour, sugar, egg yolks, sunflower oil, lemon zest, vanilla and salt.
4. Add the yeast mixture and beat until a soft dough forms.
5. Turn dough onto a floured work surface and knead for about 10 minutes until smooth. You can add more flour if too sticky.
6. Grease a large bowl and place the dough into the bowl.
7. Let it rise in a warm place for 1-2 hours.
8. Meanwhile, prepare the filling. In a heat-proof bowl, add chocolate chips and butter.
9. Melt chocolate into the microwave in 30 seconds blasts. Stir between each blast.
10. Into the melted chocolate add the nutella and slivered almonds. Mix to combine.
11. Preheat the oven at 180 C.
12. Line two baking trays with parchment paper.
13. Dump the dough out onto a floured surface and cut it in two equal parts.
14. Roll out each piece of dough into a rectangle.
15. Spread the chocolate mixture over the dough, leaving a little border on the sides.
16. Tightly roll the first piece of dough.
17. Place the roll seam-side down and cut it in half lengthwise.
18. Twist the two halves together, crossing one over the other a few times and pinch the sides.
19. Place the first roll into the baking tray.
20. Repeat steps 16-19.
21. Bake for 30-40 minutes until golden brown.
22. Leave them to cool in the pans for 15-20 minutes until removing.
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