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Chocolate and hazelnut scrolls

  • 0:05 Prep
  • 0:25 Cook
  • Makes 12


  • 450g (3 cups) plain bread flour (see note)
  • 1 tablespoon (14g/2 sachets) dried yeast
  • 2 tablespoons caster sugar
  • 1/2 teaspoon salt
  • 250ml (1 cup) warm milk
  • 2 tablespoons melted butter
  • 120g dry-roasted hazelnuts, coarsely chopped
  • 60g dark cooking chocolate, finely chopped
  • 1 egg, lightly whisked
  • 100g white chocolate


  • 1
    Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
  • 2
    Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
  • 3
    Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
  • 4
    Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
  • 5
    Preheat oven to 200C. Line a baking tray with non-stick baking paper. Use a lightly floured rolling pin to roll out the dough to a 30 x 45cm rectangle, about 1cm thick. Sprinkle over hazelnuts and chocolate, leaving a 2cm-wide border.
  • 6
    Starting with the long side closest to you, firmly roll up dough to form a log. Cut crossways into 12 equal portions. Place, cut-side up, 2cm apart, on prepared tray.
  • 7
    Cover the tray with a damp tea towel. Set aside in a warm, draught-free place to prove for 1-11/2 hours or until the scrolls have almost doubled in size.
  • 8
    Brush scrolls with egg. Bake for 20-25 minutes or until golden and scrolls sound hollow when tapped on the base. Set aside for 30 minutes to cool.
  • 9
    Place the white chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Drizzle over the scrolls. Set aside until set. Serve.

Source: taste.com.au


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