I've been in love with a lot of different foods in my life, but nothing surpasses the decadence of these Nutella and Walnut Rolls. The Dough gets slathered with a generous helping of Chocolatey Nutella goodness, then sprinkled with toasted Walnuts before getting rolled up and baked to golden brown perfection. Be still my beating heart! These little treats are something that you have to share with friends and family for fear of eating the entire twelve.
The sweet Cappuccino glaze gets drizzled on while the rolls are still warm. Making its way through the doughy crevices, the glaze creates a caramelized crunch on its journey to the underbelly of the rolls, ensuring each roll is perfectly coated with the gooey glaze and each bite is just as sticky and delicious as the one before it. These little beauties are just perfect for breakfast, you're combining the "Cinnamon Roll-esque" style breakfast treat with, the best breakfast spread - Nutella and coffee - the main reason we get up out of bed in the morning.
Ingredients:
(Makes 12)
For The Rolls
- 350g All Purpose Flour
- 3 Tablespoons Granulated Sugar
- 7g Dried Yeast
- 60mls Milk
- 120mls Water
- 40g Butter
- 1 Large Egg
For The Filling:
- 60g Unsalted Butter - softened to room temperature
- 250g Nutella
- 80g Chopped Walnuts
- 100g Granulated Sugar
For The Glaze:
- 150g Icing Sugar
- 1 Sachet Instant Cappuccino
- 6 Tablespoons Milk
Instructions:
1. Sift the Flour into a large bowl. Add in the sugar and yeast and mix until evenly dispersed. Set Aside while you prepare the wet ingredients.
2. Heat the water, milk and butter together in the microwave until the butter is melted, it normally takes me 40-50 seconds. Add the Egg. Then stir the butter mixtures into the flour mixtures and bring together with your fingers until it forms a soft dough.
3. The dough is ready when it gently pulls away from the side of the bowl and starts to feel smooth and springy.
4. On a lightly floured surface, knead the dough for about 4-5 minutes. Place in a lightly oiled bowl and leave to rest for 10 minutes. I do all my dough proofing in my dryer - In case you don't know about my weird little secret way of proving dough. I normally put on the dryer while I make the dough when the dough is ready I turn off the dryer and place the bowl into the dryer with a damp clean tea towel or cling film over it - This gives perfect proving conditions.
5. After an hour the dough will have over doubled in size. Remove from the dryer and knock back the dough- knock the air out it. Tip onto a floured surface.
6. Knead the dough for a further 6-8 until the dough becomes elastic and smooth. You're preparing the dough to be rolled out.
7. Roll the dough out into a 14x8 inch rectangle. Slightly melt the Nutella - You can do this by placing the jar into a bowl of boiling water for 30 seconds.
8. Once the dough is rolled out you can drizzle the Nutella on using a Large spoon. Make sure to be very generous with the Nutella.
9. Using the back of the spoon spread the Nutella to all the edges of the rectangle. Then sprinkle the Nutella with chopped Walnuts.
10. Sprinkle with the Granulated Sugar. Starting from one side roll the dough into a tight log,
11. Using a sharp knife cut into 12 even pieces. Using your palms shape each slice slightly into a round shape.
12. I cook these Rolls in my cupcake tin so they can be baked individually. Lightly oil a cupcake tin, place one of the rolls into each hole. Place cupcake tin back into the warm dryer for a futher 20-25 minutes to allow the rolls to rise one more time.
13. Mine nearly doubled in size, completely filling each cupcake hole. Sprinkle the top of each with a pinch of Granulated Sugar. Place into a preheated oven at 190C for 12-15.
13. To make the Glaze, Sift the Icing Sugar into a small bowl, add in the Cappuccino mixture and the milk and whisk with fork til frothy. Pour a copious amount over your roll of choice and dig in.
"Coffee makes it possible to get out of bed, but chocolate makes it worthwhile."
