Nutella, sesame and hazelnut rolls

Ingredienti

Makes ten rolls

150g strong white

20g sesame seeds,

bread flour, plus a lightly toasted

little extra to dust

150g Nutella, softened

the work surface (in the microwave or

4 tsp fast-action dried gently on the stove,

yeast until easily spreadable)

1½ tsp caster sugar

I small orange: finely

3 tbsp olive oil, plus a grate the zest to get little extra for greasing

1 tSp

¼ tsp salt

2 tsp icing sugar

65ml lukewarm water

40g blanched

hazelnuts, toasted and

roughly chopped

Istruzioni

Two assumptions here, to qualify these for Ottolenghi SIMPLE. One is that everyone has a jar of Nutella in their cupboard, somewhere (hence 'P' for pantry-led - a bit of a stretch we know!) and second, E, that making your own dough and rolling it up into all sorts of deliciousness is easier than it looks. The result is

somewhere between a cake and a biscuit, best enjoyed as a treat with a cup of tea or coffee. The dough is delicate so it's important that you soften the Nutella (until it's nearly runny) before spreading it. Inspired by a similar pastry served at Landwer Cafe in Tel Aviv.

1. Put the flour, yeast, sugar, 2 tablespoons of oil and the salt into a large bowl and mix to combine. Gently pour in the water, then, using a spatula, bring

the mixture together until combined. Transfer to a lightly oiled surface and, with lightly oiled hands, knead the dough for 3 minutes until soft and elastic. You may need to add a little more oil if the dough starts to stick to the surface or your hands. Transfer to a lightly oiled bowl and cover with a clean, damp tea towel. Leave to rise in a warm place for 40 minutes, until nearly doubled in size.

2. Preheat the oven to 220°C fan.

3. Combine the hazelnuts and sesame seeds in

a small bowl and set tablespoon aside.

4. On a lightly floured surface, roll the dough out into a 40 x 30cm rectangle, so that the longest side

is towards you, parallel to the work surface. Using a spatula, spread the dough with Nutella, leaving a 2cm border clear on the top edge. Sprinkle the orange zest evenly over the Nutella, then scatter over the sesame and hazelnut mix. With the longest side still towards you, roll the dough into a long sausage. Brush with the remaining tablespoon of oil, then sprinkle over the remaining tablespoon of sesame and hazelnuts (press them into the dough gently, so they stick). Trim the ends and cut the roll into 10 segments, each 3cm long, and transfer to a parchment-lined baking tray, seam side down.

5. Bake for about 8 minutes, until golden-brown. Dust with the icing sugar and let slightly cool. Serve.