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Nutella Rolls

I love using Nutella in pastries and rolls. Not only it’s chocolate-y and has such a great texture, but it’s just that I can’t think of anyone who would resist these hot, fragrant almond and Nutella rolls.

Nutella Rolls

Photo: Assaf Ambram



Nutella Rolls

12-14 rolls

For almond dough:
450 grams all-purpose flour
50 grams almond meal
40 grams sugar
1/2 tsp. salt
10 grams active dry yeast
150 grams soft butter
100 ml. sour cream
1 tsp. vanilla extract
2 eggs

For Nutella and almond filling:
A small jar of Nutella spread
40-50 grams chopped almonds

Beaten egg for brushing

For the syrup:
50 ml. water
50 grams sugar
2 tbsp. Amaretto liqueur

Preparation:

  1. Almond dough: in a bowl of a mixer with a dough-attachment put flour, almond meal, sugar, salt, yeast, butter, sour cream, vanilla and eggs and knead for about 10 minutes until slightly sticky dough is formed.
  2. Cover and let rise until dough doubles its volume (this should take about 1-2 hours).
  3. Roll out the dough on a floured work surface into a rectangle about 1/2 cm thick.
  4. Spread Nutella evenly using a spatula or palate knife.
  5. Sprinkle chopped almonds and roll into a tight roulade.
  6. Cut into 12-14 equal parts.
  7. Put each piece in a lightly grease muffin pan. Cover and let rise for about 30-60 minutes or until almost doubled in volume.
  8. Meanwhile, preheat oven to 170c degrees.
  9. Brush the pastry gently with beaten egg.
  10. Bake for 15-20 minutes or until golden.
  11. Syrup: in a small saucepan heat water and sugar to a boil and simmer for 1-2 minutes.
  12. Remove from heat, cool for a few minutes at room temperature and stir in amaretto.
  13. Brush the pastries with syrup and serve.

Notes:

  • You can use any other nut you like instead of almonds.
  • The pastries are at their best on the day of preparation. You can freeze it in a sealed bag for up to 2 weeks, but it is recommended to serve it warm.
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