Nougat star

Name: Nougat star
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON + 80 g sugar; 200 ml + 2 tablespoons of milk; 500 g + some flour; 2 Eggs (Gr. M); 50 g soft butter; 250 g Nut nougat cream; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
not easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 cube (42 g) Yeast
1 TABLESPOON + 80 g sugar
200 ml + 2 tablespoons of milk
500 g + some flour
2 Eggs (Gr. M)
50 g soft butter
250 g Nut nougat cream
baking paper

Directions

1
Stir yeast with 1 tablespoon of sugar until liquid. Warm 200 ml milk lukewarm. Knead 500 g flour, 80 g sugar, yeast, milk, 1 egg and butter with the dough hooks of the mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour until the dough volume has doubled.
2
Line a baking tray with baking paper. Whisk 1 egg and 2 tbsp. milk. Knead the dough again well, then quarter it. Form each quarter into a ball and roll out one after the other in circles (approx. 25 cm Ø) on a floured work surface.
3
Put the first circle on the plate. Warm the nut nougat cream to lukewarm. Spread approx. 1⁄3 on the circle, leaving a rim of approx. 2 cm. Spread a thin layer of egg milk on the edge. Do the same with 2 more circles, always pressing the edges lightly.
4
Cover with the last circle.
5
In the middle of the circle, turn a glass (approx. 7 cm Ø) upside down and press it slightly into the dough so that a circle is clearly visible. Cut the dough around the circle into 16 cake pieces and twist each piece twice.
6
Press the ends of 2 adjacent cake pieces together. Cover the star and let it rise in a warm place for another 30 minutes.
7
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coat the surface with the remaining egg milk and bake the star in the hot oven for approx. 30 minutes.