Choc Hazelnut Cinnamon scrolls

Coles Magazine December 2015 - Page 78

Makes 12 - Prep: 25 min - Cook 25 min


Melted butter, to grease
 2 cups (300g) White Wings self raising flour
 1 tablespoon caster sugar
 1 teaspoons ground cinnamon
 60g butter, chopped
 2/3 cup (160ml) milk
 1 Coles Brand Australian free range egg
 1/2 cup (165g) Nutella
 1/2 cup (70g) hazelnuts, roasted, chopped
 100g Nestle bakers' choice milk choc melts, melted

  • Preheat oven to 200C. Grease an 18cm x 28cm slice pan with melted butter. Combine the White Wings self raising flour, sugar and cinnamon in a large bowl. Rub the chopped butter into the flour mixture until it resembles breadcrumbs. Whisk the milk and egg in a jug until well combined. Pour into the flour mixture and stir with a wooden spoon until a sticky dough forms. Gently knead the dough on a lightly floured surface until smooth.
  • Step 2
  • Roll out the dough on a piece of baking paper to a 30cm x 40cm rectangle. Spread with Nutella, leaving a 1cm border. Sprinkle with hazelnuts. Starting with 1 long side, roll up tightly into a log. Use a large serrated knife to cut into 12 pieces. Arrange, cut-side up, in prepared pan. Bake for 25 mins or until golden. Set aside for 15 mins to cool.
  • Step 3
  • Place the melted chocolate in a sealable plastic bag. Cut off 1 corner and drizzle scrolls with the melted chocolate to serve.

Vic Lic

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