Angelica Cake with Nutella

Starter Dough

• 135 gms – 1 cup flour
• 4 gms – 1 ½ tsp dry yeast
• 75 ml – 1/3 cup water lukewarm
• 1 tsp honey

Dough

• 400 gms – 3 ¼ cup flour
• 75 gms – 1/3 cup sugar
• 120 ml – ½ cup milk lukewarm
• 5 gms – ¾ tsp salt
• 120 gms – ½ cup butter softened
• 3 egg yolks

Cake

• 1 to 1 ½ cups Nutella
• Butter and Sugar to coat