So – finally my family pack of nutella was put to use! Or some of it, at least. That thing is huge! Like I may have mentioned earlier, I have a thing for big food, or food that come in large sizes or packages. I´m drawn to anything supersize when it comes to food. I´m just fascinated by food that goes beyond the usual or ordinary sizes, whether it´s nutella, apples, cinnamon rolls or pepper grinders. Don´t judge me!
This time, it´s about nutella. Once I saw that jar of 1-kg nutella, I knew it was coming home with me. And by US standards, 1 kg probably isn´t all that, but here it is. I´d never seen anything like it! So to me, 1 kg is a-lot, especially considered that I normally don´t buy or eat nutella. So I really didn´t know why I bought it or what to do with it, but I had to have it. Some girls shop for shoes, I shop spreadings. So I got it home and put it away. I googled for recipes, and decided that nutella rolls would be a good way to start. But somehow, I never got around to it. After some time I had to move it from my kitchen into my little pantry of things I seldom use. Probably a bad idea, cause you know, out of sight, out of mind. I would have kept it in my kitchen as a reminder to use that freakin thing, but due to extremely limited storage possibilites in the kitchen, priorities had to be made. But now, finally, the time has come to nutella rolls. We´re going on a foodexpo with my class tomorrow, and I´m bringing these for the 3-hour busdrive. To spread some nutella-joy! Maybe not the most transportable baked goods there is, though. So the verdict: What can I say? They were worth waiting for! Oh my… Sticky, gooey sweet hazelnut bliss!
And if you top it off with some roasted hazelnuts, and some extra nutella (just to glue the hazelnuts, of course) – well, that´s as good as nutella gets! Try it!
Nutella rolls (25-30 rolls)
1 kg all purpose flour
200 g sugar
200 g butter
6 dl milk
12 g dry yeast (50 g fresh yeast)
1 ts baking powder
1 ts cardamom
Melt the butter.
Add the milk and warm it up until it´s lukewarm.
If you´re using fresh yeast, dissolve it in the warm mixture. Set aside.
Mix together the flour with sugar, cardamom, baking powder and eventually dry yeast. Pour the butter-milk mixture into the the dry ingredients, and incorporate. Add more flour if necessary. Once evenly mixed knead the dough in a floured board. Form into a large ball then place in a bowl covered in cling wrap. Place in a warm place and let it rise for 1 hour or until it doubled in size.
Remove the dough from the bowl, deflate and roll into a floured surface. Thickness about 1/2 cm or so, but that depends on how you like the dough vs filling ratio. I like it 1:1 more or less. There must under no circumstances be short on the filling, that´s for sure! Spread on nutella, as much as you like, and get rolling! Cut them into suitable sizes, using a knife or dental floss. (This is a very loose recipe, I´m starting to see…) Mine were about 4 cm in height and 8 cm diameter. Place them tightly if you don´t want edges, or seperately if you do! Bake for about 15 minutes, or until they are golden and irresistible!
And – voilá! It´s served! I do recommend roasting some hazelnuts to go with it. That extra crunch in combination with the soft melting nutella bun is just divine…