As a friend recently remarked, “MMMMMM . . . Nutella . . . part nut . . .part ella”. Ok, so that was actually disturbing, but the facts remain, Nutella is delicious and certainly the stuff of celebration. The following is a picture journal of my tribute to the choco-hazelnut GOODNESS. My original idea was to post video of my process, but Mr. Geek says that any cooking video I post, in which I’m doing the actual cooking, would have to be censored greatly to be considered appropriate for family viewing. What can I say, people? There’s a fine line between passion and rage. Enjoy, Buon Appetito and Happy World Nutella Day!
Just getting started.
A cup of tea passes the time while I’m waiting for the dough to rise.
Hallelujah! The dough has risen.
Isn’t it a precious little lump?
The application of Nutella is tedious, but ever so much fun!
Hmmmmm? No comments, please. This is a TV-G website.
Drool (and they’re not even baked).
Drool more.
Does anybody have a mop?
Nutella Rolls
this recipe was adapted from Cinnamon Rolls by The Pioneer Woman.
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Melted butter (enough to coat the bottom of each pan)
2 jars (13 oz) Nutella
Preparation Instructions
1) Stir the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
2) Place Nutella jars in a large plastic bag and place the bag in a bowl of hot water (this is just to loosen the Nutella up a bit and make it easier to spread). Let it sit there for 15 minutes or so.
3) After the dough has been rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
4) When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Now comes the fun part . . . with a spatula, scoop out one whole jar of Nutella and spread it all over your dough rectangle. Making sure to get all the way to the edge at the top and both sides and leaving just about a half-inch border at the bottom.
5) Now, very carefully start rolling, starting with the long edge farthest away from you and rolling toward yourself, keeping the roll in a straight (or somewhat straight) line. Then, pinch the seam of the roll to seal it.
6) Cut the roll, with a very sharp knife, into 1 inch slices and lay them in the buttered pans, of which you’re going to need a bunch (the fit nicely into 7-8 inch, round, cake pans). This recipe made 40+ rolls for me.
7) Bake them at 375 degrees for 18 minutes or until the tops are golden brown.
8) Hold on to your toes! These are going to knock your socks off!
For another way to show the love on this greatest of food days: you go to your fav coffee place (there will be no promoting of brand on this website . . . FLYING STAR ROCKS!) and order a mocha (light on the chocolate syrup) and politely ask the barista to add a shot of Hazelnut . . . WAH LAH! Nutellatte!
:D’anne
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