3.5 cups flour
1 tablespoon dry yeast
1/3 cup sugar
8 tablespoon (1 stick) butter
3/4 cup lukewarm milk
1/2 teaspoon salt
12 tablespoons room temperature butter
150-gram light brown sugar
generous amount of Nutella
1 whole egg,
1 teaspoon milk
note: if you do not want to use Nutella, double the cocoa filling
In a mixing bowl, combine flour, yeast, sugar, eggs, butter, salt and milk.
Knead about 7 minutes (speed #2 in KitchenAid).
Cover and place in the fridge overnight.
In a food processor combine well all filling ingredients.
The filling can be made any time before you need it, but need to be soft enough for easy spreading.
Assemble the cake:
Remove the dough from the fridge.
Cut in half.
On a floured surface roll it out to a very thin 10"x14" rectangle.
Spread almost 1/2 of the filling leaving a narrow margin.
Fold into 2 and roll out again to a thin layer. Spread with the filling.
Roll into a tight roulade.
Repeat with the other half of the dough.
You may place the first roulade in the fridge while working with the second.
Cut the roulade in half, place so cut side is up and twist the 2 halves together, keeping the cut side up.
Repeat with the second roulade.
Place each roulade in a lined and oiled baking pan.
Let rest for at least 60 minutes.
The cake will not rise much.
You may bake in a regular baking pan or place in a loaf pan.
Brush with the egg wash.
Bake in 350f 30-35 minutes.
Cool completely before slicing.