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Chocolate and hazelnut scrolls
Chocolate and hazelnut scrolls
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Nutty scrolls drizzled in white chocolate - a decadent yet affordable family treat.
Ingredients:
  • 450g (3 cups) plain bread flour (see note)
  • 20.00 ml (14g/2 sachets) dried yeast
  • 40.00 gm caster sugar
  • 1.20 gm salt
  • 250ml (1 cup) warm milk
  • 40.00 gm melted butter
  • 120g dry-roasted hazelnuts, coarsely chopped
  • 60g dark cooking chocolate, finely chopped
  • 1 egg, lightly whisked
  • 100g white chocolate
Instructions:
  • In a large bowl, mix together flour, yeast, and sugar. Stir in the salt, then create a well in the center of the mixture and add the milk and butter.
  • Combine the mixture with a wooden spoon until fully incorporated, then use your hands to gather the dough in the bowl. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.
  • Grease a large bowl with olive oil. Place the dough in the bowl and cover with a damp tea towel. Let it sit in a warm, draft-free spot for 45 minutes to 1 hour until the dough almost doubles in size.
  • Using the power of your fist, create an indentation in the center of the dough. Transfer the dough to a lightly floured surface and knead for 2 minutes until it is elastic and has puffed back to its original size.
  • Preheat the oven to 200C. Line a baking tray with non-stick baking paper. Roll out the dough to a 30 x 45cm rectangle, about 1cm thick using a lightly floured rolling pin. Sprinkle hazelnuts and chocolate over the dough, making sure to leave a 2cm-wide border.
  • Roll the dough tightly from the closest long side to form a log. Cut the log into 12 equal pieces and place them, cut-side up, 2cm apart on the prepared tray.
  • Cover the tray with a moist tea towel and let it rest in a cozy, draft-free spot to rise for 1-1 1/2 hours, or until the scrolls have nearly doubled in size.
  • Brush the scrolls with beaten egg, then bake for 20-25 minutes or until they are a beautiful golden color and sound hollow when tapped on the base. Let them cool for 30 minutes before serving.
  • Melt white chocolate in a heatproof bowl over simmering water, making sure it doesn't touch the water. Stir with a metal spoon until smooth. Drizzle over the scrolls and let it set before serving.

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