Double-Chocolate Swirls

To die for! From the book Delicious Pastries. Resting period of 8 hours not included in prep time.

• Ready In: 25 mins
• Yields: 24 swirls

Ingredients

• PASTRY

• 4 1⁄2 cups white bread flour, plus extra for dusting
• 1⁄4 ounce active dry yeast
• 1⁄2 cup  superfine sugar
• 1⁄2 teaspoon salt
• 1  teaspoon ground cinnamon
• 6  tablespoons butter
• 2  large eggs
• 1  large egg, beaten, for glazing
• 1 1⁄4 cups milk
•  oil, for greasing

• FILLING

• 6  tablespoons  chocolate hazelnut spread
• 7  ounces  milk chocolate, chopped

Directions

1. FOR THE PASTRY:.
2. Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
3. Melt the butter in a heatproof bowl set over a pan of simmering water. Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
4. Turn out onto a floured board and knead for 10 minutes or until smooth. Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
5. To make the buns take the dough from the bowl and punch down. Preheat the oven to 425° and lightly oil 2 baking sheets.
6. Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick. Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate. Roll from the long edges and cut into 6 pieces. Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
7. Bake in the preheated oven for 20 minutes and serve warm.