Dough
25 g yeast
150 ml milk at room temperature
150 ml natural yoghurt, 3% fat
100 g butter at room temperature 
140 g Dansukker White Syrup
6 g ground cardamom
1 egg
480-540 g plain flour
2 g salt

Filling
80 g dark chocolate
125 g butter at room temperature 
70 g Dansukker Cane Sugar
9 g ground cinnamon
zest of 1 orange, preferably organic
45 ml freshly squeezed orange juice
3 g corn starch

Glaze
1 egg + water + 1 pinch of salt
Dansukker Nib Sugar

Crumble the yeast into a bowl and add the milk. Stir until the yeast dissolves.

Add the yoghurt, butter, syrup, cardamom and egg and mix together. Then add almost all the flour and work into a smooth, shiny dough. Add the salt and, if necessary, more flour and work the dough until it comes away from the sides of the bowl.

Cover with a tea towel and leave to rise for 20-30 minutes.

Meanwhile, prepare the filling: Finely chop the chocolate and mix in a food processor with the remaining ingredients.

Place the dough on a floured surface and knead until smooth. Divide the dough into 4 pieces. Roll out each piece of dough into a disc about 25 cm in diameter, using a circle as a template. Place one of the discs on a baking sheet lined with parchment paper.

Spread some filling over the first disc, dividing the filling so that there is enough for 3 discs plus the remaining dough. Place the next disc on top and spread with a layer of filling. Repeat with the next disc, then finally add the last disc but without any filling on top.

Cut 16 grooves about 2 cm from the centre. Twist them two by two out from each other and press the ends together. Use the rest of the dough to make buns.

Cover with a tea towel and leave to rise for about 45 minutes. Set the oven to 225°C using top and bottom heat.

Brush the star with lightly beaten egg and sprinkle with nib sugar. Bake in the lower part of the oven for 15-20 minutes. Place on a wire rack to cool.