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Delicate brioche colorful cake: Dough: 2 eggs 100 g sugar 1/2 teaspoon salt 50 ml oil 4 tablespoons butter (approx. 120 g) 200 ml lukewarm water 200 ml lukewarm milk 10 g yeast 700 g smooth flour Lemon zest Vanilla sugar 1 tablespoon honey 3 large tablespoons of dark cocoa Knead a smooth dough. Divide it into 2 equal parts. In one part, add the cocoa that you previously hydrated with 3-4 tbsp of hot milk and turned into a paste. Leave both doughs in oiled bowls to rise until they swell. Filling: Nutella Homemade caramel 100 g of chopped milk chocolate Roll the white dough on a floured surface into a rectangle approx. 50x40 cm. Do the same with the dark dough and add it to the light one. You can find the entire procedure in the video recipe on the @youtube channel @just.katebake. Spread nutella along the edge, add caramel and chopped chocolate, roll halfway. Cut the rest of the dough into strips and twist into a spiral. Connect everything in a circle. Put in a fi-30 mold lined with baking paper. Cover with cellophane and leave to rise for another 30 minutes while the oven heats up, brush with egg yolk beaten with a little water. Bake at 180* without fan for 20-30 min. Brush the baked nalo with butter, smooth, sprinkle with powdered sugar and serve! This foamy airy scone is ideal for larger get-togethers and family gatherings - as well as for the upcoming holidays! Enjoy! ❤️ . . #justkatebake #recipe #sweet #🎄