Mini Nutella Scrolls
2 tsp instant dried yeast
1 tsp salt
600g baker’s flour
Place hazelnuts in TM Bowl and roast for 15 minutes/Varoma temp/Speed 2.
Chop for 2 seconds/Turbo Speed.
Heat milk and butter for 3 minutes/50°C/Speed 2.
Add remaining dough ingredients and mix for 15 seconds/Speed 3.
Knead for 8 minutes/Dough function.
Transfer dough to a lightly floured TM Essentials Non-Stick Silicone Mat. Wrap dough lightly to protect it from drying out and giving it room to rise.
Rest the dough in a warm place or oven set to 30°C (defrost setting) for 15 minutes.
Punch dough down and divide in half.
Roll one half to a 40 x 40cm square.
Spread 120g Nutella on dough.
Roll the dough and cut into 12 strips.
Place in a large slice tin lined with a small silicone mat or baking paper.
Repeat with other half of the dough.
Cover and rest in a warm place or oven set to 30°C (defrost setting) for 1 hour.
Remove from oven and preheat oven to 180°C.
Bake for 15-20 minutes until golden.
Allow to cool and top each mini scroll with a teaspoon of Nutella.
Sprinkle with chopped hazelnuts.
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