I love using Nutella in pastries and rolls. Not only it’s chocolate-y and has such a great texture, but it’s just that I can’t think of anyone who would resist these hot, fragrant almond and Nutella rolls.
For almond dough:
450 grams all-purpose flour
50 grams almond meal
40 grams sugar
1/2 tsp. salt
10 grams active dry yeast
150 grams soft butter
100 ml. sour cream
1 tsp. vanilla extract
For Nutella and almond filling:
A small jar of Nutella spread
40-50 grams chopped almonds
Beaten egg for brushing
For the syrup:
50 ml. water
50 grams sugar
2 tbsp. Amaretto liqueur
- Almond dough: in a bowl of a mixer with a dough-attachment put flour, almond meal, sugar, salt, yeast, butter, sour cream, vanilla and eggs and knead for about 10 minutes until slightly sticky dough is formed.
- Cover and let rise until dough doubles its volume (this should take about 1-2 hours).
- Roll out the dough on a floured work surface into a rectangle about 1/2 cm thick.
- Spread Nutella evenly using a spatula or palate knife.
- Sprinkle chopped almonds and roll into a tight roulade.
- Cut into 12-14 equal parts.
- Put each piece in a lightly grease muffin pan. Cover and let rise for about 30-60 minutes or until almost doubled in volume.
- Meanwhile, preheat oven to 170c degrees.
- Brush the pastry gently with beaten egg.
- Bake for 15-20 minutes or until golden.
- Syrup: in a small saucepan heat water and sugar to a boil and simmer for 1-2 minutes.
- Remove from heat, cool for a few minutes at room temperature and stir in amaretto.
- Brush the pastries with syrup and serve.
- You can use any other nut you like instead of almonds.
- The pastries are at their best on the day of preparation. You can freeze it in a sealed bag for up to 2 weeks, but it is recommended to serve it warm.