Once the dough has risen, cut the dough in to four equal pieces.
Trace a 26cm plate on to baking paper and flip it over as a guide for how big the pieces of dough should be.
Roll out the first piece of dough and place it on the baking paper. Spread a third of the chocolate hazelnut mixture on to the circle, leave the outer 1cm edge free from any spread.
Roll out and lay the next circle of dough on top and spread over another third of the filling. Repeat this process with the remaining two pieces but keep the fourth circle of dough clear of filling.
Place a 6 cm cup in the middle of the circle. Cut the dough in to 16 equal pieces, cutting from the edge of the cup to the outer edge.
Take two pieces of dough, twist them outwards two times and squeeze the ends together. Repeat this with the remaining strands, creating eight twisted points.
A star is created! Take a moment to step back and look at what you have made! Te mutunga mai o te ātaahua - how beautiful!
Cover with a tea towel and leave on the bench to rise for 30 minutes.
Pre-heat the oven to 175 °C, bake setting.
Once the dough has risen, pinch together any of the ends that have opened up and get it in the oven.
Bake for 20 minutes.