Puffy Nutella Italian Baci

By duckieq

Ingredients

• 1/2 cup Nutella
• 16 Perugina Baci
• 2 cups flour (an extra 1/2 cup for kneading dough)
• 1/4 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1 teaspoon salt
• 1/4 cup sour cream
• 1/4 cup hot water (110 degrees for the yeast)
• 1 teaspoon yeast
• 1 teaspoon sugar (to proof yeast)

Preparation

Step 1

Mix melted butter, sour cream, salt, sugar, eggs in a large bowl till creamy. set aside.
in a measuring cup heat 1/4 cup water with one teaspoon of sugar to 110 degrees, check with thermometer before adding the yeast. The sugar used to proof the yeast with cause it to foam up in a few minutes.
Add the yeast mixture to the Bowl and stir folding in the flour until it becomes a slightly elastic consistency. Continue to stir the dough until it becomes a slightly sticky elastic consistency.
Pour the dough out onto a floured surface and knead dusting with flour to control the how stick it is. Shape into a ball and place in a greased bowl and place in the warm oven for an hour. The dough should rise and double in size.
Pour out onto the flour surface and knead for a couple of minutes and make 16 little balls which will be flatten to 3-4 inch diameters.
Place one teaspoon of Nutella in the center of each circle and finish with a Baci! Close each one and twist the opening shut, reshaping into a ball.
Place on a greased pan or stone. set on top of the stove to rest while the oven is preheated to 350 degrees.
Bake for 30 to 35 minutes till golden brown. Let cool serve. Till the next time. Enjoy!