~ Soft pull-apart vanilla rolls, filled with nutella and dusted with icing sugar ~
I’ve had the idea of these rolls in my head for weeks and I finally got around to making them yesterday. I was so pleased when they turned out to be every bit as good as I hoped!
I have to confess the original plan for these involved a homemade chocolate hazelnut spread, but then I made it . . and honestly it was kind of horrible. I’m not really sure how you can go wrong with chocolate, hazelnuts, butter and sugar, but I somehow managed it! I love to make things from scratch as much as possible, but in this case though I decided to just admit defeat and rushed down to the shops – as the dough was rising – and bought a nice big jar of Nutella.
If you have a great recipe for homemade nutella, then I bet that would be lovely in these. If not though, the store bought kind works pretty well too!
A few notes on the recipe -
- This makes a really sticky dough, if you’re finding it hard to handle, just sprinkle the dough/ your worktop/ your hands liberally with flour. Or if you’re lucky enough to have some kind of clever mixing device to do the kneading for you, feel free to use that instead!
- I wanted to keep these rolls quite simple, so I just sprinkled the tops with icing sugar. If you want to make them a little more indulgent, they would also be delicious with a cream cheese glaze.
- Alternatively if you like your rolls to be cinnamon-y, these would be lovely with a bit of ground cinnamon sprinkled on top and/or folded into the dough batter.
100ml (1/2 cup) milk
50ml (2 tbsp) warm water
1 tsp active dried yeast
50g (1/4 cup) + 1 tsp sugar
300g (2 cups) flour
60g/ 2oz/ 1/2 stick unsalted butter, chilled and cut into cubes
1 egg, beaten
2 tsp vanilla extract
approx 250g (1 cup) Nutella
Icing sugar/ powdered sugar to dust
- In a jug mix together the warm water, milk, yeast and 1 teaspoon sugar. Leave to stand 15 minutes, until the mixture has frothed at the top.
- Mix the flour, remaining sugar and salt in a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Make a well in the middle and pour in the yeast mixture, beaten egg and vanilla and mix until well combined.
- Turn the dough out on to a well floured surface and sprinkle with flour. Knead for 10 minutes, then place the dough into a clean, lightly greased bowl and cover with a tea towel. Leave to rise for 60--90 minutes, or until the dough has almost doubled in size.
- Lightly grease an 8" round cake tin.
- Tip the dough out on to a floured work surface and punch the air out of it. Roll out into a rectangle about 15"x10" and spread the top side with a generous layer of nutella.
- Starting at the wide end of the rectangle roll the dough up into a tight sausage shape. With a sharp knife cut the dough into 10 rolls. Place the rolls in the cake tin, spiral side up, cover with a tea towel and leave to rise for another 30 minutes.
- Preheat the oven to 190C/375F/Gas Mark 5.
- Bake the rolls for about 25 minutes, then cover with foil (to prevent the top from getting to brown) and bake for another 10 minutes. To check if the rolls are cooked through, gently pull them apart with a palette knife.
- Remove from the oven and gently separate the rolls, using a palette knife or spatula. Leave to cool in the tin for 10 minutes, then sprinkle with icing sugar and enjoy!
Blueberry Kitchen http://myblueberrykitchen.com/