Chocolate and hazelnut scrolls
Chocolate and hazelnut scrolls feature a light and fluffy dough filled with rich dark chocolate and crunchy hazelnuts, topped with creamy white chocolate. Ideal for breakfast or as a sweet snack, these rolls are both indulgent and satisfying.
Cook time 25 min
Prep time 5 min
Ingredients:
3 cups bread flour1 tbsp yeast
2 tbsp sugar
1 tsp salt
1 cup milk (1% fat)
2 tbsp butter
1 cup hazelnuts
1/3 cup dark chocolate
1 egg
1/2 cup white chocolate
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.
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.
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!
Chocolate and hazelnut scrolls FAQ:
Bake the scrolls in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and cooked through.
Store any leftover scrolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Yes, you can substitute the milk with a plant-based alternative like almond milk or oat milk and use dairy-free butter and chocolate to make the recipe dairy-free.
The scrolls are done when they are golden brown on top and sound hollow when tapped. You can also use a toothpick inserted in the center to check for doneness; it should come out clean.
A standard baking dish or a baking sheet lined with parchment paper works well. Make sure it's large enough to accommodate the 12 scrolls without overcrowding.
Cooking 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.
Nutrition Facts
10 ServingsCalories 360kcal
Protein 12g
Carbohydrates 50g
Fiber 3.51g
Sugar 14g
Fat 18g
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