Choco Corone- Spiral Bread with Nutella Filling

My mother makes bread in summer, and pies in winter. She always says that raising bread requires heat, and making a pie requires cold weather not to soften butter.

This year, it looks like we have hot summer in Ottawa!

Ready in: 90 minutes

Ingredients for 12:
Nutella
<In a bread machine>
90cc warm water
200g flour
30g egg, save some to brush on top of bread
24g sugar
30g butter
6g skim milk powder
3g salt
2.4g dry yeast

Equipment:
Cone shape cornets, you can make them with a paper cookie box and aluminium foil
Bread maker for easy steps

Step 1: Make dough either in a bread machine, or by hand.
Step 2: After leaving a ball of dough on the kitchen counter for 10 minutes for the second raise, devide it into 12 small balls. Take a ball, make it long, and  put it around a cone core. Put the spirals on a baking pan.

Step 3:  Cover the whole baking pan with a damp cloth, and leave it for 20 minutes to raise for the last time.

If the room tempreture doesn't reach to 35C, put a bowl of hot water under.

 Step 4:  Set your oven at 350F, and start the pre heat.

Step 5:  Check if the spirals rise again. Brush some beaten eggs on top of the spirals, put the pan in the oven for 10-15 minutes at 315F.

Step 6:  While the baked spirals are still warm, remove the cone.

Step 7: Fill the hole with Nutella.