Chocolate Hazelnut Twists

 They can be frozen for up to 1-2 months. When ready to enjoy, let the twists thaw at room temperature.

Ingredients

▢1 cup (245 g) whole milk▢¼ cup (½ stick / 57 g) unsalted butter, room temperature▢1 packet (2 ¼ teaspoons) active dry yeast▢4 tablespoons granulated sugar, divided▢2 large egg yolks, reserving egg whites for egg wash, room temperature▢⅛ teaspoon kosher salt▢3 cups (375 g) all-purpose flour▢¾ cup (222 g) Nutella▢¼ cup (29 g) finely chopped hazelnuts▢confectioners' sugar, for dusting

Instructions

To a heat-safe dish, add milk and butter. Microwave for 1 minute, or until butter completely melts and the mixture reaches 110°F-120°F, mixing to combine.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk mixture, yeast, and 1 tablespoon granulated sugar. Let the yeast activate for 5 minutes.

With the mixer on medium speed, add egg yolks, remaining 3 tablespoons sugar, and salt. Add flour and knead for about 3-5 minutes or until a soft, smooth dough forms.

Spray a large bowl with nonstick cooking spray. Place the dough into the greased bowl. Then, flip it over so that the top of the dough is also greased. Cover the bowl with a clean towel and let it rise for about an hour, or until doubled in size.

When ready, preheat oven to 375°F and spray a muffin tin with nonstick cooking spray.

Divide dough in two. Roll one half out into a 14 x 10-inch rectangle.

In a microwave-safe bowl, heat Nutella for about 20 seconds, or until thinned out and spreadable. Spread it over the dough, leaving about a ¼-inch border of dough. Sprinkle hazelnuts over the Nutella.

Roll out the other half of the dough into a second 14 x 10-inch rectangle. Place it on top of the filling, pressing the edges together to seal. Cut into 12, 14-inch strips. (This works best using a pizza cutter and cutting the dough into 4 long strips and then cutting each of those into 3 strips.)

Take each strip and twist it into a coil (about 7 twists). Roll each twist into a cinnamon roll shape, tucking in the end piece of dough. Place each into a muffin cup.

In a small bowl, mix the egg whites with 1 tablespoon water. Brush over the tops of the twists. Bake 14-16 minutes, or until golden brown.

Immediately remove from the twists from the muffin cups and place on a cooling rack to cool for 5 minutes. Dust with confectioners' sugar, and serve warm.