CHOCOLATE NUTELLA ROLL
If I don’t stop myself, I’ll never get to the recipe in a recipe post because I always have so much to say about it. However, I’m stumped when it comes to these Chocolate Nutella Rolls. What else is there to say about a Chocolate Milk Bread/Nutella combination besides GIVE ME SOME NOW?
FOLLOWING THE INSTRUCTIONS OF A VARIABLE BREAD RECIPE
If you’ve tried my Milk Bread recipe, you know how adaptable this dough is. It’s the foundation of many of our Chinese bakery bun recipes.
Today, I’m going to take a break from the Chinese bakery and give our milk bread a little drama. This light, fluffy bread is transformed into a tasty, chocolatey confection using cocoa powder and Nutella. To complete these chocolate Nutella rolls, top with shaved almonds, and you’re in for a treat.
This recipe yields two batches, and I know that gooey, chocolatey buns can be a bit excessive no matter how fantastic they are.
How fun to try out a new dish (and share the calories, of course) with your friends!
I believe that we have only touched the surface of the milk bread’s potential. If you’re a milk bread maker, I’m sure you’ve made a few of your own following this recipe for Milk Bread. Let us know how you tweaked the recipe in the comments!
- ⅔ cup of heavy cream (160 ml, at room temperature)
- 1 cup of milk (235 ml, at room temperature)
- 1 pc. of large egg (at room temperature)
- ½ cup of sugar (100g)
- ½ cup of cake flour (70g)
- 3½ cups of bread flour (500g)
- 1 tbsp. of active dry yeast (11g)
- 1½ tsp. of salt (7g)
- ½ cup of cocoa powder (75g)
- Nutella (about 1 tablespoon for each bun)
- Egg wash (whisked with 1 teaspoon water)
- 2 tbsp. of sliced almonds
- 2 tsp. of sugar (8g, dissolved in 2 teaspoons of hot water to make a simple syrup)
- Add the following to an electric mixer bowl: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, salt, and chocolate powder. Attach the dough hook and lower the mixer speed. Before using a rubber spatula to knead the dough, allow it to rest for 15 minutes. If the dough is too sticky because you live in a humid area, add a tablespoon of flour at a time until it comes together. If you don’t have a mixer and want to do the kneading by hand, add 5-10 minutes to the recipe.
- The dough is ready for proving after 15 minutes of mixing. Place the bowl in a warm place with a moist towel on top for an hour. The dough was proofed in my oven. 11 and a half times as much dough will be produced. Proofreading can take longer than an hour in some circumstances, as some readers have informed us.)
- Meanwhile, prepare a large baking sheet with 16 sheets of parchment paper, each measuring 4 inches by 4 inches.
- Remove any remaining air bubbles from the dough by re-stirring it for 5 minutes after proofing it.
- Cut the dough into 16 equal pieces and place on a lightly floured surface. To build the buns, please refer to the images. Spread a spoonful of Nutella on each piece of dough before rolling it into a rough rectangle. Partially remove a 12-inch section of the rectangle and cut it into strips. Then, roll the cigar-shaped cigars diagonally and curl the snail-shaped cigars.
- Once the buns are formed, place them on a parchment-lined baking sheet, with at least 2 inches of space between them. Allow another hour for the buns to proof.
- Preheat oven to 350F. Brush the risen buns with egg wash before sprinkling them with cut almonds. 14 to 16 minutes in the oven. Simply brush some simple syrup on them when they’ve finished baking, and they’ll be gorgeous.