Friday, 12 August 2011
This is a variant of the Norwegian Cinnamon Buns that I have previously written about. I thought Nutella would be good in place of the cinnamon butter, and it was. Admittedly, adding Nutella to baked goods will never be that much of a risk. I also added chopped, toasted hazelnuts. You can either buy them whole, like I did, or ready chopped. The whole ones taste nicer, but you do have to resign yourself to extra effort and the inevitability of the odd nut ricocheting off your chopping board.
I left my roasting pan at a friend's house when I brought round a batch of the cinnamon rolls, so I had to do this one free-form on a baking sheet. I quite like it- it looks like a tortoise's shell. I have shamelessly copied and pasted the majority of the original recipe, as it's basically the same.
For the dough:
600 g flour (I added some extra flour as the dough was too sticky)
100 g sugar
½ tsp salt
3 sachets easy-blend yeast. (This seems like a ridiculous amount, but butter and eggs have a slowing effect on yeast growth, so go with it.)
100 g butter
400 ml milk
For the filling:
1 jar Nutella
75 g hazelnuts, chopped (see above)
Line the bottom and sides of a roasting tin (or baking sheet!) approximately 33cm x 24cm or large brownie tin. Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy-add extra flour until the dough becomes a good rolling consistency. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
While the dough is rising, toast the chopped hazelnuts in dry frying pan, i.e. no oil, until golden and they release their scent. Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50x25cm. Spread the rectangle with Nutella, sprinkle the nuts over evenly and then roll up into a sausage.
Cut the roll into 2 cm slices which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin, swirly cut-side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and let them rise again for about 15 minutes to let them get duly puffy.
Heat the oven to 200 degrees Centigrade. Put in the hot oven and cook for 20-25 minutes till golden brown.