Nutella Scrolls

Serves 12

  • 1/3 cup milk, warmed
    1/3 cup Bundaberg Sugar
    2 teaspoons (14g) dried yeast
    2 1/4 cups plain flour
    1/4 teaspoon salt
    100g butter, melted and cooled slightly
    2 eggs, lightly beaten
    filling
    75g butter, softened
    1/2 cup firmly packed Bundaberg Rich Brown Sugar
    1 tablespoon ground cinnamon
    glazing
    1 egg, lightly beaten
    topping
    2/3 cup Nutella
    1/4 cup coarsely chopped roasted hazelnuts

1. Combine milk and 1 tablespoon of the sugar in a small bow. Add yeast and stir to combine. Place in a warm place for about 10 minutes, until frothy.

2. Place flour, remaining sugar and salt in a large bowl and stir to combine. Make a well in the centre. Add yeast mixture, butter and eggs and mix to combine. Then use your hands to form a dough.

3. Turn dough onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Place in a lightly oiled bowl and cover with a tea towel. Set aside in a warm place for 1 hour to prove until doubled in size.

4. Meanwhile, make filling. Combine all filling ingredients and beat with an electric mixer for 1 minute. Set aside.

5. Preheat oven to 190oC. Grease and line a 30cm x 21cm lamington pan with baking paper. Punch down the dough. Knead in the bowl just until smooth. Turn onto a light floured surface. Use a lightly floured rolling pin to roll out the dough to a 30cm x 45cm rectangle. Spread the filling onto the dough. Starting from a long side, roll the dough into a log. Trim ends. Cut crossways into 12 slices and place in prepared pan. Use your hand to slightly flatten slices. Cover with a tea towel and place in a warm place for 20 minutes, until about doubled in size.

6. Brush scrolls lightly with egg glaze. Bake for 15-20 minutes or until brown and cooked through. Remove from oven and cool on a wire rack.

7. Spread top of each scroll with Nutella and sprinkle with chopped hazelnuts.

Note: Scrolls are best eaten the day they are made.