{"id":16163,"date":"2017-06-18T04:06:06","date_gmt":"2017-06-18T02:06:06","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16163\/"},"modified":"2022-01-15T10:29:53","modified_gmt":"2022-01-15T08:29:53","slug":"nutella-rolls","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/nutella-rolls\/","title":{"rendered":"Nutella Rolls"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I love using Nutella in pastries and rolls. Not only it&#8217;s chocolate-y and has such a great texture, but it&#8217;s just that I can&#8217;t think of anyone who would resist these hot, fragrant almond and Nutella rolls.<\/p>\n<div id=\"attachment_6446\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6446\" class=\"wp-image-6446\" title=\"Nutella Rolls\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2013\/03\/IMG_8552-Large.jpg\" alt=\"Nutella Rolls\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-6446\" class=\"wp-caption-text\">Photo: Assaf Ambram<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\">Nutella Rolls<\/h4>\n<p dir=\"ltr\" style=\"text-align: justify;\">12-14 rolls<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For almond dough:<br \/>\n<\/u>450 grams all-purpose flour<br \/>\n50 grams almond meal<br \/>\n40 grams sugar<br \/>\n1\/2 tsp. salt<br \/>\n10 grams active dry yeast<br \/>\n150 grams soft butter<br \/>\n100 ml. sour cream<br \/>\n1 tsp. vanilla extract<br \/>\n2 eggs<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For Nutella and almond filling:<br \/>\n<\/u>A small jar of Nutella spread<br \/>\n40-50 grams chopped almonds<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Beaten egg for brushing<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For the syrup:<br \/>\n<\/u>50 ml. water<br \/>\n50 grams sugar<br \/>\n2 tbsp. Amaretto liqueur<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>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.<\/li>\n<li>Cover and let rise until dough doubles its volume (this should take about 1-2 hours).<\/li>\n<li>Roll out the dough on a floured work surface into a rectangle about 1\/2 cm thick.<\/li>\n<li>Spread Nutella evenly using a spatula or palate knife.<\/li>\n<li>Sprinkle chopped almonds and roll into a tight roulade.<\/li>\n<li>Cut into 12-14 equal parts.<\/li>\n<li>Put each piece in a lightly grease muffin pan. Cover and let rise for about 30-60 minutes or until almost doubled in volume.<\/li>\n<li>Meanwhile, preheat oven to 170c degrees.<\/li>\n<li>Brush the pastry gently with beaten egg.<\/li>\n<li>Bake for 15-20 minutes or until golden.<\/li>\n<li>Syrup: in a small saucepan heat water and sugar to a boil and simmer for 1-2 minutes.<\/li>\n<li>Remove from heat, cool for a few minutes at room temperature and stir in amaretto.<\/li>\n<li>Brush the pastries with syrup and serve.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li style=\"text-align: justify;\">You can use any other nut you like instead of almonds.<\/li>\n<li style=\"text-align: justify;\">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.<\/li>\n<\/ul>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I love using Nutella in pastries and rolls. Not only it&#8217;s chocolate-y and has such a great texture, but it&#8217;s just that I can&#8217;t think of anyone who would resist these hot, fragrant almond and Nutella rolls. Nutella Rolls 12-14 rolls For almond dough: 450 grams all-purpose flour 50 grams almond meal 40 grams sugar [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1576,1583],"tags":[1618,2842,1833],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nutella Rolls | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"These Nutella rolls are the perfect breakfast patry. They are made with almond pastry dough filled with Nutella and almonds. 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