the ultimate chocolate nutella scrolls

method

1.    Add the warm milk, melted butter, yeast and sugar into a bowl stirring lightly. Cover and leave to bloom for 10 minutes. 

2.    Add salt, eggs and half of the flour and mixing using a dough hook. It will look a little like a thick cake batter at this point and that’s okay! 

3.    Add the remaining flour and then knead the dough for 10-15 minutes. I will usually knead for a few minutes with the dough hook and then finish the remaining kneading by hand. 

1.    Place the kneaded dough in a well-oiled bowl and leave to rise for 3 hours or until the dough has doubled in size. 

2.    Once doubled in size, roll out your dough into a rough rectangle and spread a thin layer of Nutella, making sure to reach the ends of the dough.

3.    Sprinkle chopped chocolate chunks  over the Nutella and then roll into a log . Cut into desired sized scrolls. Once cut, tuck the ‘tail’ of the dough under the scroll gently press down onto the tray to seal. 

4.    Cover the scrolls for another 30 minutes to rise whilst your oven preheats to 180C fan forced. 

5.    Once the scrolls have risen for a second time, brush with milk, add chocolate chunks on top of the buns. Place into the preheated oven for 25 minutes or until slightly golden on top. 

6.    Once the scrolls have baked, allow to cool slightly, dust with icing sugar and serve.