Nutella Scrolls with Frangelico Icing
This recipe is a lovely change to the classic Coffee Scrolls and if you are anything like me you will find a way to sneak Nutella into anything, whether it’s on top of a cupcake or mixed into a rich dark hot chocolate. In this recipe I used Frangelico (Hazelnut liquor) but Tia Maria or Kahlua would work equally as well.
250ml full fat milk
½ teaspoon of vanilla extract
2 eggs, beaten
550g organic plain flour, plus extra for kneading and rolling
2 packets (7g each) of active dry yeast
80g caster sugar
½ teaspoon cinnamon
Pinch of Salt
75g roughly chopped hazelnuts
110g roughly chopped walnuts
For the egg wash:
1 egg, beaten
2 tablespoons of milk
Ingredients for the Glaze:
150g sifted icing sugar
3 tablespoons of Frangelico (Hazelnut liquor)
Make approximately 12 scrolls
- In a small pan, heat the milk and the butter until the butter is melted. Take the pan off the heat, add the vanilla and let cool to lukewarm. Whisk in the beaten eggs.
- In a big bowl, mix the flour, yeast sugar, cinnamon and salt.
- Add the cooled milk mixture to the dry ingredients and mix well with a floured wooden spoon. Flour your hands and dig into the bowl, kneading the dough inside the bowl. The dough will be sticky, so keep your hands well-floured.
- Transfer the dough to a well-floured surface and knead it there for a further five minutes or so, sprinkling with more flour if necessary. Then form the dough into a ball. (If you have a mixer with a dough hook which is strong enough, like a Kitchen Aid, you could knead it letting the mixer do all the hard work.)
Note: Your dough is ready when it is all clean around your surface or bowl and when you press with your finger it springs back.
- Wash out your bowl with hot water, dry it and sprinkle some flour both in the bowl and on your dough. Return the dough to the bowl, cover the bowl with plastic wrap and a tea towel. Set the bowl in a warm place where there are no drafts or cold spots. Allow the dough to rise for approximately an hour. The dough should be double in size.
- Punch down your dough and knead it for about a minute (by hand). Roll it out on a well-floured surface to a make a rectangle of about 27 x 45cm. It should be approximately 1cm thick.
- Spread the Nutella evenly over the dough and sprinkle with the chopped nuts. It takes a bit of effort to spread the Nutella so I use a warmed palate knife and aid it with my fingers.
- Roll the dough from the long side and slice it into pieces of 4cm.
- Line a 26 x 37 rectangular backing pan with baking paper and place the scrolls in the pan leaving enough space for the dough to rise (about ½ cm apart). Cover the pan with plastic wrap and the tea towel. Allow the scrolls to rise approximately another 30 minutes.
- Preheat the oven to 200C. Make an egg wash by whisking the egg with the milk. Lightly brush this over the scrolls and bake in the oven for 30 minutes or when golden brown. Check half way through to see if they are not getting too brown. Cover with foil if necessary.
- Remove the scrolls from the baking pan by lifting them up with the baking paper. Set them on a rack with the baking paper underneath and let the scrolls cool slightly.
- Make the Frangelico glaze by whisking the icing sugar with the Frangelico till it is at a smooth drizzle stage. Then generously drizzle over the scrolls.
If they happen to last till the next day (not that I can imagine it!), you can warm them in the microwave and enjoy them all over again.
Tip: You can experiment with this recipe for example adding good quality chocolate pieces with the nuts also work well as it brings a delicious texture and surprise as you break open the warm scroll. Also if you are making this for the kiddies and you wish to omit the liquor icing all together, just substitute using cocoa powder and sifted icing sugar and mix with a little water.