Brioche Cornetti filled with Nutella

makes 6-8 Cornetti

250 g flour

25 g melted butter

12 g fresh yeast

75 g lukewarm milk

75 g sugar

1 pinch of salt

1 egg

filling:nutella

glazing:1 egg yolk

Dissolve yeast and 1 ts sugar in 30 g lukewarm milk.

Let sit this mixture for about 5-10 minutes. Add dissolved yeast and the remaining ingredients (sugar, egg, pinch of salt, cooled down melted butter, milk) and knead well, either manually or with your kitchen machine until dough can be easily removed from the bowl (non-sticky). Cover bowl with a plastic wrap and let dough rise in warm place for at least 2 hours (size of dough should almost double).Roll dough into 1 circle and cut 6-8 triangles. Spread nutella on every triangle and form Cornetti by rolling up the triangles. Place Cornetti on baking pan. Cover and let rise again at least 3 hours or better overnight. Paint with egg. Bake in the center of the preheated oven at 180C for about 20 minutes.