The cookies chocolate pastries are easily found in Apulian and Italian bakeries but the Nutella was my idea.
Of ancient origin and perhaps the only sweets that children could treat themselves to once in a while. Maybe they ate them only at parties.
Their peculiarity is that they remain soft and can be stored for up to a week, ten days maximum.
They should naturally be stored in a dry place.
The storage of those with Nutella that I propose in this recipe should not exceed a week.
They can also be placed in the refrigerator in the hot season to prevent them from spoiling and avoid health risks.
In summer, you have to be very careful with food, it takes very little to spoil them and for this reason, some supermarkets do not sell chocolate throughout the summer period.
- Difficulty: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 cups all-purpose flour
- 1.5 cups sugar
- 1 pinch fine salt
- 1.7 cups milk
- 1 glass extra virgin olive oil
- 6 eggs
- 1 grated lemon peel
- 1 packet baking ammonia
- as needed Nutella®
Tools
- Pastry bag
Preparation
Put the ingredients (except the milk and baking ammonia packet) in a large bowl.
Dissolve the baking ammonia packet in lukewarm milk and pour into the container.
Work with whisks until the mixture becomes homogeneous.
Butter and flour the baking pans. Fill the pastry bag with the dough and first form the round base of the pastry.
Place a little Nutella in the center of the base and swirl around forming a donut as shown in the image.
Brush with beaten egg and bake in the oven at 480°F, adjusting to fan-forced for about fifteen minutes.
During baking, the chocolate pastries will rise quickly, until they look like small volcanoes filled with delicious chocolate.
Chocolate Nutella Pastries for Breakfast
Store the chocolate Nutella pastries for breakfast in a cool place.
Also check out on Pinterest THE RECUPERATING COOK
