Last week I promised you a shiny new Nutella recipe, and here it is – Nutella and Chocolate Chip Rolls. Soft, tender sweet bread, studded with chocolate chips, and swirled around a Nutella, chocolate chip and hazelnut filling. I think you’re going to love this one!
This is a perfect weekend recipe, make your dough, go back to bed with a cup of tea and a good book while the rolls rise, and have them ready to eat warm for a delicious weekend brunch. I made them this Saturday morning, nibbled on them across the morning and into the afternoon. I couldn’t keep my fingers out of the tin!
How was your weekend? I was having the perfect Saturday up until the late afternoon. The sun shone, I spent the morning baking, I went out for lunch, spent some time at the beach, and I was looking forward to a night of pink fizz and nibbles with the girls. We’re so lucky to live right on the beach, so many happy weekends are spent wandering between the beach and the cold beers in the fridge. A sudden heavy rain shower had us dashing back to the house, and when the sun came out again, Andy shut the door, leaving the keys inside! We were locked out the house in our beach gear, without shoes or money…. whoops! We spent the rest of the evening sat camped out on the doorstep, waiting for a locksmith to show up. In a city as large as Hong Kong, you wouldn’t think getting an emergency lock smith would be a problem, unfortunately you would be sadly mistaken! Luckily we live in a lovely little community right now. So many people tried to help us. Our neighbours bought us drinks while we waiting and, when we had all but given up on getting into the house that night, the local pub fed us, offering to let us pay whenever we were able to get to our money again.
Once we finally got back into the house, several of these rolls were scoffed down in celebration.
This is a really good recipe for anyone who is new to yeast. Its a very simple, forgiving dough, and best of all requires only one rise. You can have fresh chocolatley rolls on your table in a little over 2 hours.
The top of the rolls are golden and crunchy, coated in a glaze made of even more Nutella, and scattered with finely chopped hazelnuts. The rolls are tightly packed into the tin, but pull one out and you can unravel the sticky spiral, revealing its delicious Nutella filling. The Nutella is generously spread across the dough, and squeezes out the top of the rolls. Its thick and gooey, filling your mouth with rich, tasty chocolate with every bite.
Nutella and Chocolate Chip Rolls
(adapted from Sally’s Baking Addiction)
for the dough
40g unsalted butter
345g plain flour
36g white caster sugar
1 teaspoon salt
1 x 7g sachet dried yeast
1 large egg
75g chocolate chips
for the filling
75g chocolate chips
2 tablespoons ground or roughly chopped hazelnuts
for the glaze
2 teaspoons Nutella
2 tablespoons milk
4 tablespoons icing sugar, sifted
additional chopped or ground hazelnuts, optional
In a small saucepan, heat the water, milk and butter until the butter is just melted. Take off the heat and leave to cool for about 15 minutes, or until the liquid is warm, but not hot, to the touch.
Reserve about 60g of the flour. In a large bowl, mix together the remaining flour, sugar, salt and yeast.
Pour the liquid into the dry ingredients. Crack in the egg, and mix together. Add the remaining flour slowly, until you have a sticky, firm, workable dough. You may not need all the flour.
On a floured surface, knead the dough for about 5 minutes until smooth and elastic. If you poke a hole into the dough with your fingers it will bounce back when the dough is ready. Knead in the chocolate chips.
Leave to rest for about 10 minutes, this will relax the gluten and make the dough easier to roll.
While the dough is resting, generously grease a 9inch spring form or loose bottomed circular tin.
On a floured surface, roll out the dough into a rectangle measuring 14 x 8″.
Spoon the Nutella across the top of the dough in evenly spaced blobs. Spread it out until you have an even layer across the whole rectangle. Sprinkle over the chocolate chips and the hazelnuts.
Take the long side of the rectangle, and begin to roll it up, until you have a long sausage. Cut off the messy, uneven ends, then slice the remaining dough into 9 even slices. The best way is to use a very sharp knife and cut down in a swift, confident motion. The dough will squash down a little, but you can then plump it out again with your fingers. This is the best way to preserve the spiral of dough and Nutella.
Pack the slices of dough into the tin.
Cover with cling film and leave to rise in a warm place for 1 hour to 90 minutes, until the dough has doubled in size. I like to leave it sitting next to a warm oven.
Preheat the oven to 180C/350F.
Bake for 25 – 30 minutes, until the top is golden and the bottom of the tin sounds hollow when tapped. Keep a close eye on the rolls as they bake, you may need to cover them with tinfoil about half way through baking if they are browning too quickly. The high sugar content in the Nutella means it is likely to burn easily.
Take out of the oven leave to cool in the tin.
In the meantime, make your glaze. In a small bowl, mix together the Nutella, milk and sifted icing sugar, until you have a smooth but runny paste.
Drizzle it across the top of the still warm rolls while still in the tin. Sprinkle across more ground or chopped hazelnuts.
Once the glaze begins to set, remove the sides of the tin, and allow the rolls to cool completely. Alternatively, eat them while they’re still warm and deliciously gooey!