Nutella Madness

I shared a post on facebook of how to make homemade Fudgesicles by mixing 1 cup of milk and 1/3 cup of Nutella. Sounded really yum and so thought a lot of others. So here are the recipes I promised.

Thank you Mr Farrero, chocolatey nutty goodness


But first for those who don't know, Nutella is a chocolate hazel nut spread for toast or sandwiches. It's basically made from hazelnuts, cocoa, sugar, milk and vege fat. The web site says it's in 75 countries. We're lucky enough to have a factory here in Australia and is rated number 3 breakfast spreed here, there are other brands out there but this one gets the balance of those ingredients just perfect.
bread dough rolled out and smothered in nutella



all rolled up
Nutella is a great ingredient to cook with and I love the way it caramelizes when it's baked. One of the easiest things I tried are Nutella Buns. There are a heap of recipes out there for bread and bum making. I have a bread machine and use the dough function so that takes care of the first rise (and mess) I have a steady supply of Crusty Loaf Mix by Laucke in my pantry. (I use it for every thing pizzas, herb bread and buns)
in the muffin tin ready for baking
Prepare your dough and allow to rise, I cut the dough in half  and roll out to form a rough rectangle. Spread with Nutella leaving about a 2cm edge clear along one long side. Roll the dough up like a Swiss Roll towards the clear side. Cut roll into about 2cm (just under an inch) slices and place in a well oiled muffin tray. Bake in a moderate oven (180C/350F) for about 15 minutes. Warning the nutella is super hot so let it cool. They are best eaten the same day.



Caramelized Nutella swirled through the little bun. Perfect for lunch, brunch, afternoon tea, supper, breaky and morning tea I think I may of had them for dinner as well once.


Chocolate Spirals of delight mmmmmm....


Chocolate Hazelnut Spirals
Now these little guys are amazing, the smell is overwhelmingly yummy.

Ingredients
1 1/2 cups (185g/6oz) plain flour
1/2 cup (60g/2oz) cocoa powder
1/2 cup (125g/4oz) caster sugar
1/2 cup (55g/1 3/4oz) ground hazelnuts (almond, or macadamia meal is fine too)
100g (3 1/3oz) butter
1 egg
1 tab cold water approximately

4 tabs nutella ( I use more like 6 tabs)

Method

If you have a food processor, chuck in the flour, cocoa, sugar, nut meal and butter. Process for about 30 seconds until it resembles bread crumbs, you may need to scope down the sides. Add the egg and only enough water to bring the dough together.  Knead and Roll dough out to a large rectangle about 25 x 35 cm (10 x 14 inches) Spread the nutella over the dough and  roll from the long side to form a long chocolate sausage. Cut int 1 cm (1/2 inch) slices and place on a greased baking tray. Bake in a moderate oven (180C / 350F) for 10 - 12 minutes.



TIPS
No food processor, no worries rub the butter through the dry ingredients to form crumbs then add the egg and enough water to make the dough form a ball.

The amount of water depends on so many things, the size of your egg, the humidity, what coloured socks your wearing, so add the egg and mix that through first then add a little bit of water at a time.

If your dough is too sticky add more cocoa powder, about 1/2 teaspoon at a time. It's more absorbent and wont make the biscuits (cookies) taste floury.

Use baking paper to roll out on, then use the paper to lift and roll the dough

Place the rolled up dough in the fridge for about 30 minutes to make slicing easier, just wrap it in cling film or the baking paper you rolled it out on. The picture in the cookbook has perfectly round biscuits (cookies) mine always have a flat side to them.

The nutella swirl is glossy and smooth on top and caramely on the bottom


The Chocolate Hazelnut Spirals are courtesy of Family Circle 'Crazy for Chocolate' cookbook, published in 1995. ISBN 0 86411 408 7  Love this book it has so many great recipes.

The Nutella Buns came from an early Jamie Oliver, Naked Chief TV series ( a looong time ago), I think he made it as a loaf. I'd made jam buns in the same way for a while and when we saw this it was like YES and went out a got a jar of chocolaty goodness. I've also put the scrolls side by side in a cake tin so they bake together and you pull them apart. The muffin tins are good if you like crusty edges.

OK not chocolate but have to keep everyone happy. I made the other half of the bread mix into jam buns, half apricot and half plum.

drizzle a basic water icing with a couple of drops of vanilla over the warm buns yum, these have gone already


Well you know what I had for lunch and the younglings have made a dent in them after school. Dessert is looked after and I have a feeling I may be having a continental breakfast. 


Enjoy x Luna

Comments

  1. Omg...I just gained 5 kilos reading that! Im terrified to try them cause I dont share sweets well! Thankyou luna...xxxx

    ReplyDelete
  2. there is a SC in the cookie does that stand for Super Cookie :-) You're a super cookie. Nice recipes

    ReplyDelete

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