Nut Nougat Star

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir yeast and 1 tablespoon of sugar until the yeast is liquid. Warm 200 ml milk lukewarm. Knead flour, yeast mixture, 1 egg, 80 g sugar, soft butter and lukewarm milk with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 1 hour until the dough has approximately doubled.

3. 3

   Whisk 1 egg and 2 tablespoons of milk. Quarter the dough and knead each quarter into a ball. Roll out the balls one after the other on a floured worktop in circles (approx. 25 cm Ø). Place the first circle on a baking tray lined with baking paper.

4. 4

   Warm the nougat cream lukewarm. Spread approx. 1/3 nougat cream evenly on the dough circle. Leave an approx. 2 cm wide rim. Spread a thin layer of egg milk on the rim. Place the next 2 dough circles one after the other on top, spread them as well and press the edge lightly on each.

5. 5

   Place the last circle of dough on top, press the rim slightly.

6. 6

   Place a cup (approx. 8 cm Ø) exactly in the middle of the circle, press it in slightly so that a circle is clearly visible. Cut the dough from the edge of the circle into about 16 cake pieces. Twist 2 adjacent cake pieces twice in opposite directions.

7. 7

   Press the ends of the respective cake pieces together. Cover and leave to rise again in a warm place for about 30 minutes.

8. 8

   Spread the surface of the dough with the rest of the egg milk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.

Nutrition Facts

KCAL
250 kcal

CARBS
37 g

FATS
9 g

PROTEINS
6 g