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Gooey frying pan Nutella scrolls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Fluffy cinnamon swirl dough filled with oozing Nutella.
Ingredients:
  • 375.00 gm self-raising flour, plus extra for dusting
  • 53.75 gm caster sugar
  • 50.00 gm hazelnut meal
  • 2.50 gm ground cinnamon
  • 257.50 gm milk
  • 75g butter, melted, cooled slightly
  • 300.00 gm Nutella, plus extra to serve
  • Extra 25g butter, chopped
  • 40.00 ml sliced natural almonds
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced).
  • In a large bowl, mix together flour, caster sugar, hazelnut meal, and cinnamon. Create a well in the center and pour in the milk and melted butter. Stir until a sticky dough forms. Transfer the dough onto a floured surface, coat with more flour, and roll out into a 25cm x 35cm rectangle. Evenly spread Nutella over the dough, then roll it up from one long side. Trim the edges and cut into 14 slices.
  • Melt more butter in a 22cm round non-stick ovenproof frying pan over medium heat. Place scrolls in a single layer, touching, over the base of the pan. Cover with foil and bake for 10 to 15 minutes until the scrolls double in size.
  • Unwrap the foil and discard it. Sprinkle almonds on top. Bake for 10 minutes or until the scrolls are golden and firm. Let it rest for 10 minutes. Dust with icing sugar and drizzle with extra Nutella and cream before serving.

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