It’s December! Christmas is well and truly on its way. This weeks post has come little late as I was getting my Christmas shopping done Friday. But never fear, the bake is here! I thought I would kick start this month with a treat which could easily be a Christmas bake for a naughty breakfast on Christmas Day. To all you Nutella lovers out there, this is for you!
This week’s bake was a real challenge for me. I had to keep repeating the first step three times before I managed to get it right. I have always struggled with dough and making it but, I decided I needed to stop avoiding it and give it a go. I faced my fear and after many attempts managed to get it right. Many lessons were learnt which I will include in the recipe. Practice makes perfect and I would encourage anyone who tries to avoid doing something they hate making or think they’re rubbish at doing to just do it! If you get it wrong you usually work out why, which only makes it easier the next time.
One thing I would mention before taking on this bake is free up your day. Do not attempt this or expect this to be a quick bake which only takes up an hour or two of your day. This will take time. Perhaps do it on a day off or free weekend you have leading up to Christmas. The proving time of the dough does make this time consuming but it is necessary! (and worth it, I promise) Patience is required!
If you’re not a big fan of Hazelnut and Chocolate you can easily change the filling when it comes to it. These can be changed to make cinnamon scrolls by simply having sultanas, cinnamon and sugar instead. Whatever you’re feeling just change it up! I will most likely be doing this again but doing cinnamon so may post a repeat of this recipe with the changes. The recipe is adapted and inspired by the Humming Bird Bakery and makes 16-18 buns.
- 300ml Whole milk
- 25g Caster Sugar
- 1 1/2 Teaspoons of Dry Active Yeast
- 500g Strong White Flour
- 1 Teaspoon Salt
- 85g Butter/Magerine
- 50g Butter/Margarine (Softened)
- 100g Caster Sugar
- 100f Hazelnuts (finely chopped)
- 25g Cocoa Powder
- 1 Medium Egg (Beaten)
- 50g Margarine/Butter (Softened)
- 300 Icing Sugar
- 125g Cream Cheese
- Finely Chopped Hazelnuts
- Line and grease a 25cm cake tin or two 20cm cake tin with baking parchment
- In a jug make sure the milk is warm. If it’s come out of the fridge microwave for around 40-50 seconds until it feels warm to touch. This is key or the yeast will not work!
- Once the milk is warm add the sugar and yeast and mix well. Set this aside until the mix starts to froth a little, this will take anything from 10-20 mins.
- Whilst this is happening, put the flour and salt in a bowl. Cut the butter into chunks and add to the flour. Rub the flour and butter together until it starts to resemble breadcrumbs, rubbing in any chunks of butter.
- Make a well in the flour bowl (a hole in the middle using a finger). Add the frothed yeast mixture and stir to form a dough.
- Lightly flour a surface and knead the dough on it. To knead you need to pull/stretch a bit of dough away from the ball, fold it over and use the ball of your hand to push it back it. Repeat/Knead until the dough is smooth and soft.
- Place the dough in a bowl and put clingfilm over it. Place in a warm place such as an airing cupboard for 40 mins, it should expand twice its size.
- Once it has proved put back onto a floured surface and knead again a few times to make it smooth.
- Roll out a rough rectangle from the dough, do not roll out to much it should be 1.5cm thick! This should only take a few seconds.
- In a small bowl mix the hazelnuts, sugar and Cocoa together.
- Spread the butter for the filling onto the dough, sprinkle/spread the cocoa mix on top of this. Press the filling lightly with a rolling pin to ensure the hazelnuts stick.
- Roll the dough lengthways to make the long scroll. Using a sharp knife cut 16-18 buns from this.
- Tightly pack the buns into the cake tin in a circle, starting from the outside going around and in.
- Cover the tin in cling film and put into your warm place again for 20cm.
- Preheat the oven 180 degrees, and whisk the egg in a bowl.
- Take the cling film off the cake tin and brush the egg mix onto the scrolls.
- Place in the oven and bake for 15-20 mins.
- Whilst this is baking make the glaze: Sift the icing sugar into a bowl. Add the butter and cream cheese and using an electric mixer beat well until it is light.
- Leave your scrolls to cool slightly. Take it out of the tin onto a cooling rack.
- Whilst still warm spread the glaze over the scrolls so it melts in. Dust with cocoa and chopped hazelnuts.