@shelbyrobinss: 30g Protein Nutella Twists | FULL RECIPE ⬇️ Ingredients Dough: * 350 g all-purpose flour * 150 g PE Science All-Purpose Protein Flour (dc: “SHELBY” for $$ off) * 11 g instant yeast * 20 g brown sugar or regular sugar (I only had brown sugar, so that’s what I used) * 8–10 g salt * 180–200 ml warm milk * 80–100 g non-fat Greek yogurt * 1 whole egg * 40 ml neutral oil Filling: * ¼ cup Nutella For Brushing: * Melted butter Directions 1. Mix all dough ingredients together until combined. 2. Knead for 8–10 minutes until the dough is smooth and soft. 3. Cover and let rise until doubled in size (about 45–90 minutes). 4. Divide dough into 12 equal pieces. 5. Roll each piece into a thin circle. 6. Spread Nutella over half of each circle. 7. Cut strips and twist into shape. 8. Brush with melted butter. 9. Bake at 355°F for 18–24 minutes, until golden brown. Notes: * If the dough feels sticky after rising, lightly flour your surface instead of kneading in lots of extra flour. * If the dough keeps shrinking while rolling, let it rest for 5–10 minutes and try again.
