Orange swirl buns

For the dough
250 g flour
140 ml water
5 g salt
50 g margarine
200 g margarine, cold

Other ingredients
1 jar of La Vida Vegan Hazelnut Chocolate spread

For the dough, knead the flour, water, salt and 50 g margarine until it clumps. Knead into a boll and let it rest for at least half an hour in the fridge. Roll the margarine between two sheets of plastic and roll out till it is one centimeter thick. Squash the dough a little bit and roll out four corners and fold these over the margarine so that it is sealed. Again, roll out the dough in an elongated shape and fold over each other. Rotate the dough a quarter of a turn and roll out in an enlongated shape again, then fold the sides of the dough over each other again. Let it rest for at least half an hour in the fridge. Repeat the last steps twice so you rolled out the dough 6 times in total and let it rest for another half hour before you continue.

Preheat the oven at 175°C degrees and cover the baking sheet with baking paper. Roll out the dough in a rectangular form and spread with La Vida Vegan Hazelnut Chocolate spread. Sprinkle with chopped up hazelnuts and zest of an orange. Cut the dough into long strips of 3cm wide and roll them up. Lay them out on the baking paper with enough space in between and bake in about 15 minutes golden brown and done.