🍫 Chocolate Hazelnut Braided Pastries

Ingredients
For the Dough
4 cups (500 g) all-purpose flour
¼ cup (50 g) granulated sugar
2¼ tsp (7 g) active dry yeast
½ tsp salt
1 large egg
¾ cup (180 ml) warm milk
¼ cup (60 ml) vegetable oil or melted butter
1 tsp vanilla extract
For the Filling
1 cup (250 g) chocolate hazelnut spread
1 tbsp cocoa powder, optional
For the Egg Wash
1 egg
1 tbsp milk
👩‍🍳 Instructions

1. Make the Dough
   In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes, until slightly foamy.
   Add the egg, oil or melted butter, and vanilla extract. Mix well.
   Gradually add the flour and salt, mixing until a soft dough forms.
   Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not overly sticky.
2. Let the Dough Rise
   Place the dough in a lightly oiled bowl and cover with plastic wrap or a clean kitchen towel.
   Let it rise in a warm place for approximately 1 hour, or until doubled in size.
3. Divide the Dough
   Gently press down the risen dough to release excess air.
   Divide it into 6–8 equal pieces and shape each piece into a smooth ball. Cover and let them rest for 10 minutes.
4. Add the Chocolate
   Take one dough ball and roll it into a thin rectangle.
   Spread a generous layer of chocolate hazelnut spread over the surface, leaving about ½ inch (1 cm) around the edges. Sprinkle with cocoa powder if desired.
5. Cut Into Strips
   Using a pizza cutter or sharp knife, cut the dough into several long, thin strips while keeping the chocolate-filled center connected.
6. Braid and Shape
   Carefully cross and twist the strips over the chocolate-filled center to create a beautiful braided pattern.
   Tuck the ends underneath and gently shape the pastry into an even oval.
   Repeat with the remaining dough.
7. Second Rise
   Place the braided pastries on a parchment-lined baking sheet, leaving space between them.
   Cover loosely and let them rest for 20–30 minutes.
8. Brush With Egg Wash
   Whisk together 1 egg and 1 tablespoon of milk.
   Brush the tops of the pastries gently with the egg wash for a shiny golden finish.
9. Bake
   Preheat the oven to 350°F (175°C).
   Bake for 18–25 minutes, or until the pastries are puffed and beautifully golden brown.
   Keep an eye on them during the final minutes so the chocolate edges don’t burn.
10. Serve
    Remove from the oven and let the pastries cool for a few minutes.
    Serve warm or at room temperature. The chocolate filling is especially delicious while still slightly warm. 🍫✨