- Combine yeast, 1 tsp sugar and ½ cup warm water in a bowl until foamy. This should take about 10 minutes.
- Whilst the yeast is foaming, bring the milk to a simmer over medium heat, then set aside for 5 minutes. Stir in the remaining sugar, 4 tbsp butter, and the salt. Add this to the yeast mixture along with the flour, 2 eggs, and the scraped vanilla bean. Stir until it just combines then transfer to a floured surface and knead the dough until it is smooth and elastic, around 3 minutes.
- Place dough in a large greased bowl, cover with plastic wrap and leave for about an hour and a half or until it doubles in size.
- Heat oven to 180.
- Melt remaining butter over medium heat, add coconut sugar and chopped hazelnuts, stir until smooth then pour into a 22cm x 33cm baking dish.
- On a floured surface, roll out the dough to a 40cm x 50cm rectangle. Spread Nutella evenly over the dough leaving a 2cm border on one long side.
- Whisk the remaining egg in a bowl and brush the clean border of the dough. Gently roll the dough into a log towards the edge brushed with egg. Trim the ends of the log then cut into 12 equal rounds. Transfer the rounds cut side up to the baking dish, and bake for approx. 30 minutes until golden brown.
- Let cool slightly then remove and serve drizzled with the syrup and hazelnuts from the bottom of the tray.
Nutella scrolls
Recipe by Jo From Second Helping
This tasty Nutella scroll recipe works best if you DIY your own Nutella. Recipe here.
Ingredients
- ¼ cup plus 1 tsp sugar
- ½ cup milk
- 9 tbsp unsalted butter
- 1 tsp salt
- 1 vanilla bean, scraped
- 1 pack dry yeast (7g)
- 4 cups plain flour
- ¾ coconut sugar
- 2/3 cup coarsely chopped hazelnuts
- 1 ½ cups Nutella
- 1 tsp ground cinnamon
- 3 eggs
