Double Chocolate Swirls

To die for! From the book delicious pastries. Resting period of 8 hours not included in prep time.

For the pastry:.

Mix together the flour , yeast , sugar , salt , and cinnamon in a large bowl.

Melt the butter in a heatproof bowl set over a pan of simmering water.

Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.

Turn out onto a floured board and knead for 10 minutes or until smooth.

Put dough in a large floured bowl , cover with plastic wrap and put in a warm place for 8 hours or overnight.

To make the buns take the dough from the bowl and punch down.

Preheat the oven to 425 and lightly oil 2 baking sheets.

Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick.

Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate.

Roll from the long edges and cut into 6 pieces.

Place each swirl , cut side down , the the baking sheets and brush each with the beaten egg.

Bake in the preheated oven for 20 minutes and serve warm.

white bread flour, active dry yeast, superfine sugar, salt, ground cinnamon, butter, eggs, egg, milk, oil, chocolate hazelnut spread, milk chocolate