Chocolate Hazelnut Scrolls
A decadent baked treat sure to please chocolate lovers.
Ingredients
A decadent treat sure to please chocolate lovers.
¾ cup warm milk (whole milk preferred)
1 packet dry yeast (7g)
¼ cup granulated sugar
1 egg (room temperature)
¼ cup melted butter
3 cups bread flour
¾ tsp table salt
½ cup chocolate hazelnut spread (preference is Nutella)
Melted dark chocolate (for topping)
Toasted crushed hazelnuts (for topping)
Method
In a bowl, add warm milk and then sprinkle the dry yeast. Add granulated sugar, egg and melted butter. Whisk until well-combined.
Stir in flour and salt, then mix until dough starts to form.
Next, either knead the dough by hand for 8-10 minutes or use the dough hook on an electric mixer to knead the dough for 8 minutes. The dough should form into a ball and be slightly sticky.
Place dough in a greased bowl (I use olive oil) and cover to allow the dough to rise for 1 hour.
After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle. Spread the chocolate hazelnut spread evenly over the dough.
From the longest side, start rolling up the dough tightly to form a log. Trim the ends and then cut the rest of the dough into even pieces (approximately 8 – 9).
Place the scrolls into a greased pan (I use butter). Cover and let the dough rise for 45 minutes.
Preheat oven to 180°C at least 15 minutes before you’re ready to bake.
Remove the cover then bake the scroll for 20 minutes. Monitor the scrolls as they can easily over-bake. They should be only slightly golden brown.
Allow to cool for 5 minutes then drizzle melted dark chocolate over the scrolls and sprinkle the crushed hazelnuts over the top.
Serve warm with fresh berries, cream, or vanilla ice cream.