Chocolate fingers

Updated at: Wed, 06 Sep 2023 10:16:21 GMT

Step 1

1. Preparing the dough: in a mixer bowl with a kneading hook, mix flour and sugar

Step 2

and dry yeast.

Step 3

2. Add milk, egg, vanilla puree to the mixer bowl and mix at low speed for about 2-3 until you get a dough without any flour residue at the bottom of the bowl. 3. Add the salt and cook for another 2 minutes quickly at low speed-medium

Step 4

4. Add cold and flexible butter (about half an hour at room temperature) gradually and continue kneading for about 5 more minutes until a flexible dough is obtained,

Step 5

Part, separated from the sides and gathered around the kneading hook.

Step 6

5. Roll the dough into a smooth ball, transfer to a bowl and cover with plastic wrap

Step 7

6. Transfer the dough to rise first in the refrigerator for about 12 hours.

Step 8

clings loosely.

Step 9

7. Preparation of the filling: heat Nutella in the microwave to soften for 15-30

Step 10

Seconds, add cocoa, salt and almond powder and mix to combine.

Step 11

8. Preparation of sugar syrup: in a pot, bring sugar, water and vanilla puree to a boil.

Step 12

After boiling, cook for another minute - two and remove from heat.

Step 13

9. Assembling the cake: line the oven tray with baking paper.

Step 14

10. After rising, transfer the dough to a floured work surface

Step 15

Lightly and roll into a rectangle measuring 45x60 cm (the base is 60 cm)

Step 16

11. Spread on top of 2/3 of the dough (size 30x60, note that the part

Step 17

the bottom will be 60 cm) stuffing in an even layer and fold into a 3 fold (one third

Step 18

upper toward the center and lower third above).

Step 19

12. Roll out the dough gently so that the filling sticks well to the dough, but

Step 20

Pay attention, do not roll too much otherwise the filling will escape.

Step 21

13. Using a sharp knife, cut about 20 strips measuring 3x15 cm.

Step 22

14. In the center of each strip (lengthwise) create an opening using a knife/putty knife/roller

Step 23

12 cm long pizza and insert the bottom part into the same opening twice

Step 24

16. Put the mold in a closed oven and let it rise for about an hour

Step 25

and a quarter in the oven off and closed.

Step 26

18. Heat the oven to 170 degrees turbo.

Step 27

19. Put the pastry in the oven for about 20-25 minutes or until the pastry is browned and baked on both sides.

Step 28

17. After rising, remove the pan from the oven and spread the pastries

Step 29

in a poached egg.

Step 30

20. At the end of baking, spread syrup on top of the pastries and cool.

Step 31

21. You can sprinkle a little powdered sugar after the pastries have cooled.

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