Nutella rolls

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours 50 minutes

Ingredients

50 grams warm water

1 teaspoon active dry yeast

1 tablespoon granulated sugar

1 egg

50 grams milk

30 grams soft butter

260 grams all purpose flour

50 grams sugar

100 grams Nutella or chocolate spread

50 grams chocolate chips

Splash of heavy cream

40 grams small chocolate chips

Directions

step one, prepare the yeast mixture

In a small bowl, combine 50 grams of warm water, 1 teaspoon (4.5 grams) of active dry yeast, and 1 tablespoon of granulated sugar. Stir gently to dissolve and let it sit for about 5 to 10 minutes, or until it becomes bubbly and foamy. This step activates the yeast for the dough.

Using instant yeast or fresh yeast

If you are using instant yeast (4.5 grams), or fresh yeast (7.5 grams), add it directly into the dry ingredients on the next step without activating first. Make sure to crumble the fresh yeast first.

step two, mix the flour and sugar together

In a large mixing bowl, combine 260 grams of all-purpose flour and 50 grams of sugar. Mix with a whisk so everything is well incorporated. If you’re using instant yeast or fresh yeast, add it directly to this dry mixture.

step three, combine the ingredients

To the same bowl, add 50 grams of milk, 1 egg, 30 grams of soft butter, and the yeast mixture. Mix everything together until combined.

step four, knead the dough

Attach the dough hook to your stand mixer. Knead the dough on medium speed for about 10–15 minutes, or until the dough becomes smooth and elastic. You can also knead it by hand if you don’t have a stand mixer.

Once the dough is smooth, place it in a clean, greased bowl. Cover with a damp cloth or plastic wrap. Let it rest for about 1 hour and 30 minutes, or until it has doubled in size. If you have a dough proofing machine, set it to 29°C (84°F) to speed up the process.

After the dough has proofed, punch it down and turn it out onto a floured surface. Roll it out very thin, about 1/4 inch thick.

Spread a generous amount of Nutella or chocolate spread all over the dough, and sprinkle 50 grams of chips on top. Use a spoon or spatula to spread it evenly.

Starting from one edge, tightly roll the dough into a log. Use a piece of kitchen string or unflavored dental floss to mark where you’ll cut the rolls, ensuring even slices. Cut the dough into 6 rolls.

In a new baking pan, add a base of heavy cream to keep the rolls soft. Place the cut rolls on top of the cream, sprinkle the rolls with 40 grams of small chocolate chips for a decorative touch. If you have a dough proofing machine, set it to 29°C (84°F) again and let the rolls rise for another 30 minutes. If not, just cover them with plastic wrap and let them rest.

Preheat the oven to 190°C (374°F). Bake the rolls for 15–17 minutes, or until they are golden brown and cooked through. After baking, you can brush them with melted butter to give them a shiny finish. Serve these Nutella rolls while they’re still warm. They’re soft, fluffy, and full of gooey Nutella goodness!