Ingredients
- 330 g hard flour
- 180 ml fresh milk
- 60 g cow milk butter
- 80 g sugar
- 16 g dried yeast
- orange zest
For the filling
- ION NUCREMA hazelnut praline
Method
Place the butter in a coffee pot, and melt it over low heat, without burning it.
Next, in a mixer’s bowl add the milk, sugar, yeast, and 2-3 tablespoon of flour, and stir well with a hand whisk.
Set aside for 10 minutes until the mixture starts to froth.
When ready, add the rest of the flour, the melted butter, and orange zest into the mixture. Beat the mixture with the hook attachment, at low speed for at least 5 minutes.
Then, grease a large bowl, and place the dough into it. Seal the bowl with plastic wrap, and let the dough rise in a warm place for at least 1 hour until doubled in size.
When ready, slightly flour your working surface, and start rolling out the dough, with a rolling pin, in a rectangular shape, about 0.5 cm thick.
Afterwards, spread hazelnut praline over the whole surface of the dough. Right after, take the large side of the dough and start rolling it to create a long roll.
Next, with a sharp knife cut the roll in half lengthwise (starting 1cm from the edge) and create a braid.
Finally, butter and flour a rectangular cake bund, and carefully transfer the braid into it.
Bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 25 minutes.
