Nutella Danish Cake

Ingredients:

3½ cups (500 grams) all-purpose flour

1 tbsp instant dry yeast

1/4 cup + 2 tbsp sugar (75 grams)

1 stick butter (110 grams) – soft

2 eggs

1/2 cup milk (120 ml)

1 tsp vanilla extract

Pinch of salt

12.34oz Nutella (350 grams)

For the syrup:

1/2 cup (100 grams) sugar

1/2 cup (120ml) water

1 beaten egg for brushing

Directions:

1. In a large mixing bowl put flour, yeast, sugar, butter, eggs, milk, vanilla and salt and knead for about 8-10 minutes until the dough is smooth.

2. Place the dough in a bowl, cover with plastic and let rise until the doubles in volume, about 1 hour.

3. On a lightly floured surface, roll the dough into a rectangle about 1/4-inch (1/2cm) thick.

4. Spread the Nutella evenly over the dough. Roll the dough to a roulade.

5. cut the roulade into 2-inch (5cm) wide. Put in a 9-11-inch (24-26cm) pan and leave 1/2-inch (1cm) space. Cover the pan and let rise for 1 hour.

6. Preheat oven to 340F (170C).

7. brush the cake with beaten egg and bake for about 30-35 minutes or until the golden brown.

8. Meanwhile make the syrup: pour water and sugar to a small por. Bring to a boil and cook 2 min more.

9. When the cake still warm pure and brush with the syrup.

*serve the cake warm, if you keep the cake in the fridge I recommend heating 30 seconds in the microwave before serving.