Chocolate Swirl Pastry

1: In a mixer with the hook attachment, add flour, sugar, yeast, eggs, sour cream, and milk together. Knead on low speed for 5 minutes until the dough is smooth.

2: Cut the room-temperature butter into small cubes and gradually add it to the mixer while it is running. Keep mixing on medium speed for 10 minutes until glossy. Allow to rise for 1 hour.

3: Melt the butter and chocolate together in the microwave, then add sugar, cocoa powder, and oil. Place in the fridge to firm.

4: Once the dough is doubled, cut it into two portions. Roll one portion into a large thin rectangle and spoon half the chilled chocolate mixture on the bottom half of the dough, keeping the edges clean for sealing.

5: Roll the dough thinly and spoon warm Nutella on top without overfilling. Fold each edge to the middle and roll it again as thinly as possible.

6: Cut out 5cm strips and make a line in the middle of each strip but not all the way through, leaving the top and bottom still together. Twist each strip a few times and roll it around to create a swirl.

7: Bake at 170°C fan-assisted for 40 minutes.

8: Dissolve water and sugar for the glaze over medium heat for 10 minutes. Brush each pastry with the glaze and allow to cool.