“There’s nothing better than a good friend – except a good friend with chocolate!”
Linda Grayson
Linda Grayson
Nutella, Walnut & Orange Rolls …
Bonjour. Welcome February, the month of love. And when there’s World Nutella Day (5th Feb) just around the corner, there can be nothing better than chocolate. At the end of the day, it’s all about chocolate! I got a mail the other day from a sweet lady by the name of Amy telling me that she had added my blog to this list – 80 Great sites for those who love to bake… I was elated! So I went across to take a look, and found a huge treasure of baking resources. Found some of my favourites, and there were still many more I hadn’t discovered. That took care of the rest of the evening… I explored voraciously.
I stopped by this lovely blog called The Baking Pan…and chanced by breads. At the same time I was tweeting with Jamie who yelled out that she was hosting the months Monthly Mingle…and I said ‘What’s your call for MM Jamie ? She said ‘Chocolate and bread…what else? Just like Jamie, the first two foodie loves of her life, chocolate and bread!
Visit her blog Lifes A Feast and you will see the yeastly love spilling out from a blog smothered in delicious chocolate! This lovely bread baking chic has mastered every yeastly devil in breads, and her head is full of breaded tips! I was discussing my rolls with her, and she said “I‘ve heard cutting these with dental floss gives them a great neat edge“. How cool is that!! Great tip and one I shall definitely use in future.
Should have guessed that it would be something chocolate et pain!! I went into the sweet breads section of Baking Pan and found these rolls. Something I’ve always dreamt of making but never quite gotten there. I am actually a bit challenged when it comes to following roll instructions. The trouble begins when I have to begin rolling from the long length? Which way should I go?? Along the long length, or across it? Once again it was the same dilemma and I couldn’t figure out which way to roll, so just followed my common sense…If I rolled the dough thin then I would get many smaller rolls…
Which is what I did and got plenty of little rolls. Really should have read the recipe to the very end to see that they needed only 12 in the end. Oh well…I got lots of smaller ones, but they rose beautifully and fitted the tin right through. At this time there was a power outage, so I wrapped the tin in clingwrap and allowed it to rest in the fridge overnight. I popped it into a preheated oven the next morning, and they were as good as gold!
The original recipe had no chocolate, hence it was time to adapt. I used a slathering of Nutella to get eligible for the Mingle, and loads of orange zest because it’s orange season here these days. The bazaars are bursting with oranges, and well, chocolate and orange make for a fine marriage. Because three’s company, I had to use walnuts too. I love the added texture that nuts lend to yeasted breads. NICE!!
This delicious sweet bread is off for the Monthly Mingle to Lifes A Feast, a monthly event which is brain child of fabulous Meeta @ What’s For Lunch Honey. Jamie says, ‘So join us, won’t you, and bring along something from your kitchen, create something homey, something elegant or something exotic’. There you go Jamie, chocolat et pain, pour vous!
Nutella Orange Walnut Rolls
Adapted from Baking Pan
Ingredients:
Dough:
¾ cup warm orange juice (110 to 115 degrees)
2 tbsps fresh yeast (or 1 package active dry yeast)
1/3 cup granulated orange sugar
1 large egg, beaten
¼ cup unsalted butter, melted and cooled
1 teaspoon salt
2 teaspoons grated orange zest
3 to 3½ cups all-purpose flour
1/4 cup finely chopped walnuts (optional)
1 vanilla bean, scraped (optional)
Filling:
2 tablespoons unsalted butter, melted
1/4 cup granulated orange sugar
1/2 chopped walnuts
1/2 cup Nutella
Orange Icing:
1/2 cup confectioners (powdered) sugar (original recipe has 1 cup)
1/4 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon grated orange zest
1 to 2 tablespoons orange juice
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
Method:
Dough:
In a large mixing bowl, combine warm orange juice and yeast; stir and let sit until yeast is dissolved, about 10 minutes.
Add sugar, egg, melted butter, salt, and orange zest; beat until mixture is smooth. Add 2 cups flour and 1/4 chup finely chopped walnuts; stir until well mixed. Stir in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening (I lined it with wax paper too).
Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle
Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle
Filling:
Using an offset spatual or flat knife, gently but firmly spread Nutella all over leaving a 1/2 inch border. Using a pastry brush, brush the top of the Nutella with melted butter.
In a small bowl, stir together sugar and walnuts. Sprinkle sugar walnut mixture evenly over buttered dough to within ½ inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan.
Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
Bake:
Preheat oven to 190C.
Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
Orange Icing:
In a small bowl, combine confectioners sugar, butter, vanilla, orange zest, and enough orange juice to make a good spreading consistency. Spread icing onto still warm rolls.
Should make 12 rolls
Note: I made them upto the second rise, cut them, put them into the tin, and clingwrapped the whole baking tin and left it in the fridge overnight. Baked straight from the fridge into the oven the next morning.
♥ Thank you for stopping by ♥
This bread is off to Susan @ Wild Yeast for Yeastspotting!
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