Serves 6-8
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For the dough

For the filling

To decorate

  1. Add 150ml of the milk to a jug, add the yeast and one tablespoon of the sugar. Stir quickly to dissolve, and leave to sit for 10 minutes until the mixture is foamy and has risen.
  2. Sift the flour and salt into a large mixing bowl. Make a well in the centre and gradually mix in the milk mixture until it comes together as a dough. Cover with a tea towel and leave to rise in a warm space for 15 minutes.
  3. Separate one egg. Whisk one whole egg, one egg yolk, the butter, and the remaining milk and sugar together. Stir into the dough
  4. Dust a work surface with flour and knead the dough for 7-10 minutes until smooth and elastic. Spread some oil inside a large, clean bowl and place the dough inside. Cover with a clean tea towel and leave to rise for an hour or until doubled in size.
  5. To make the filling, preheat the oven to 190oC/170oC fan/gas mark 5. Spread the hazelnuts out on a baking tray and roast for 5-10 minutes until golden brown. Leave to cool fully.
  6. Once cooled, blitz the nuts in a food processor for several seconds until finely chopped but not powdered. Set aside.
  7. Once doubled in size, knead the dough briefly on a floured work surface and divide it equally into four balls.
  8. Roll each ball on the floured work surface, creating a 30cm circle.
  9. Place one dough circle onto a large lined baking tray. Spread one tablespoon of chocolate hazelnut spread on top and then sprinkle with chopped nuts.
  10. Repeat step 9 with the next two dough layers, placing one on top of the other.
  11. Place the fourth dough layer on top to finish.
  12. Gently, press an upside down glass into the centre of the dough circles, making an indent. Then, using a sharp knife, make 16 cuts, from the edge of the indent to the edge of the dough.
  13. Carefully twist two side-by-side strips of dough away from each other, pinching the tips together to create a snowflake point. Repeat this process until all of the dough strips have been twisted.
  14. Brush with the remaining egg white and leave to prove in a warm place for 20 minutes. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  15. Bake the snowflake for 25-30 minutes until golden brown. Dust with icing sugar and sprinkle with the remaining chopped nuts and some Ferrero Rocher chocolates.

Nutrition Facts

Per serving: 468kcals, 19.3g fat (6.9g saturated), 64g carbs (15.3g sugars), 10.6g protein, 2.7g fibre, 0.157g sodium

ChristmasSweet thingsChocolateSpecial OccasionsPastryBaking

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