Ingredients

• 1 cup Warm Milk (about 110°F)
• 1 ½ tsp Active Dry Yeast
• 5 Tbsp Unsalted Butter, melted
• ¼ cup Sugar (50 g)
• 1 Egg
• 3 ¾ cups Organic Unbleached White All-Purpose Flour, plus more for shaping (450 g)
• 1 tsp Salt

• Cinnamon Sugar (¼ cup Sugar + 1 Tbsp ground Cinnamon)
• ½ cup Chocolate Hazelnut Spread

• Egg Wash (1 Egg + 2 tsp Water, beaten)
• Powdered Sugar, for dusting

Instructions

1. In the bowl of a stand mixer, stir together warm milk and yeast. Let sit until foamy, about 5 minutes. Add melted butter, sugar and egg. Add flour and salt. 

2. Using the dough hook, mix on low until a soft dough forms. Increase to medium low and knead until smooth and elastic, 8–10 minutes. (Dough should pull away from the sides of the bowl).  

3. Shape into a ball, place in a lightly oiled bowl, cover and let rise until doubled, 1–2 hours. (Alternatively, let the dough rise in the fridge overnight and shape the following day, following the steps below.) 

1. Mix sugar and cinnamon in a small bowl and set aside. 

2. Once the dough has risen, punch down the dough and place on a lightly floured surface. Divide into four equal pieces and shape each into a ball. Roll each ball into a thin, roughly 12-inch circle. 

3. Spread chocolate hazelnut spread on three of the circles, leaving a 1-inch border. Sprinkle about 2 teaspoons cinnamon sugar over each chocolate hazelnut spread layer. On a piece of parchment paper, stack the three chocolate hazelnut spread rounds on top of each other, creating alternating layers of dough/filling. Place the final plain dough circle on top. Trim edges to create an even 10–11-inch circle. 

4. Lightly press a 2 ½–3-inch round cutter in the center of the dough to create a shallow indentation, then remove it. Mark lines on the dough radiating outward from the edge of the indented circle, first dividing the circle into four quarters. Divide each quarter in half, then each of those sections in half again, creating 16 even sections. Using a sharp knife or pizza wheel, cut along the marked lines, stopping at the indentation so the center remains intact. Keep the dough on the parchment and transfer it to a sheet tray. 

5. Working on the sheet tray, take two adjacent strips and twist them away from each other three times, then pinch the ends together. Repeat with all strips to form an eight-pointed star. 

6. Loosely cover and let rise until puffed, 20–30 minutes. Meanwhile, preheat oven to 350°F. 

7. Brush with egg wash and bake 20–30 minutes, until golden brown. Cool slightly and transfer to a platter or cutting board. Dust with powdered sugar just before serving.