Chocolate and hazelnut scrolls
Indulge in the perfect blend of rich chocolate and crunchy hazelnuts with our heavenly Chocolate and Hazelnut Scrolls recipe. These flavorful pastries are crafted with soft bread flour, creamy milk, and a touch of sweetness from dark and white chocolate. Ideal for breakfast or a teatime treat, they are sure to satisfy your sweet tooth and impress your loved ones. Try them today for a delightful dessert experience!
- 05 May 2024
- Cook time 25 min
- Prep time 5 min
- 10 Servings
- 10 Ingredients
Chocolate and hazelnut scrolls are a delightful treat that combine the rich flavors of dark chocolate, creamy white chocolate, and crunchy hazelnuts. This recipe will guide you through creating a flavorful and sweet dough, filled with delicious chocolate and nutty goodness. Perfect for a special breakfast or a sweet snack, these scrolls are sure to become a favorite in your household.
Ingredients:
Instructions:
- In a large mixing bowl, combine the bread flour, yeast, sugar, and salt. Mix well.
- In a small saucepan, heat the milk and butter over low heat until the butter melts and the mixture is warm but not hot (about 110°F or 43°C).
- Gradually pour the warm milk mixture into the dry ingredients, mixing with a wooden spoon until a dough forms.
- Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- While the dough is rising, toast the hazelnuts in a dry skillet over medium heat until they are fragrant and lightly browned. Let them cool, then chop finely.
- Chop the dark chocolate into small pieces.
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 12x18 inches (30x45 cm).
- Sprinkle the chopped hazelnuts and dark chocolate evenly over the dough.
- Starting from one of the long edges, tightly roll the dough into a log shape.
- Using a sharp knife, cut the log into 12 even pieces and place them, cut side up, in a greased baking dish or on a baking sheet lined with parchment paper.
- Cover the scrolls with a damp cloth and let them rise in a warm place for an additional 30 minutes until they are puffy.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the scrolls with the beaten egg to give them a glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- Remove the scrolls from the oven and let them cool slightly before drizzling with the melted white chocolate.
- Enjoy your fresh chocolate and hazelnut scrolls warm or at room temperature. These make a delightful treat for breakfast, brunch, or dessert.
Tips:
- Ensure your yeast is fresh and active. This is crucial for your dough to rise properly and become fluffy.
- Use lukewarm milk when mixing it with yeast and sugar. This helps to activate the yeast more effectively.
- Knead the dough until it’s smooth and elastic. This will help create a better texture in your scrolls.
- When slicing the rolled dough to make individual scrolls, use a sharp knife or dental floss to get even pieces for uniform baking.
- Make sure your butter is softened to room temperature before mixing it into the dough. This will ensure even incorporation.
- Consider toasting the hazelnuts before adding them to the filling for an added depth of flavor.
- Watch the scrolls closely while baking, and consider tenting with foil if they start to brown too quickly.
You now have a batch of beautifully baked chocolate and hazelnut scrolls, ready to be enjoyed. The blend of dark and white chocolate with the nutty crunch of hazelnuts creates a perfect balance of flavors. Serve them warm for the best experience, and don't forget to share with friends and family for some sweet accolades. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 3.51g | 9% |
| Sugar 14g | 13% |
| Fat | |
| Fat 18g | 22% |
| Saturated 4.56g | 15% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 36mg | 6% |
| Vitamin B1 0.70mg | 58% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 3.88mg | 24% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 0.82mg | 1% |
| Vitamin E 2.15mg | 14% |
| Vitamin K 3.14ug | 3% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 4.12mg | 37% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 230mg | 7% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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