COZONAC WITH NUTELLA INSERT

PREPARATION

Heat the milk and mix it with 50g of sugar and yeast, add 100g of flour and leave to rise for 15 minutes.
Mix the egg yolks with 100g of sugar, vanilla essence, vanilla sugar, and 1 teaspoon of salt.
Add the mayo and 400g of flour.

Knead the dough by adding the butter and oil, cover and let it rise until it doubles in size.
Beat the egg whites with a pinch of salt and 80g of sugar until you get a firm foam, incorporate ground walnut and cocoa.
Divide the dough into two equal pieces, roll each into a thin sheet.

Spread half of the filling on each sheet, roll and intertwine the two rolls.
Place in a 29x12cm pan, let rise in a warm place for another hour.
Brush with egg and bake at 150°C for 60 minutes.

After baking, insert the Nutella with a posh.

Glaze with melted chocolate and sprinkle with chopped hazelnuts.

Refrigerate until frosting hardens.