My Kitchen Stories

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

Nutella and Hazelnut Scrolls with Golden Syrup Glaze

by 7 Comments

Sharing is caring!

Jump to Recipe Print Recipe

It’s nearly Easter!

Although I love Hot Cross Buns many people do not. That usually includes kids, and this holds true of mine. One of the things I love about Easter is sharing a breakfast of hot buns (usually slathered with butter). That’s why these Nutella and Hazelnut Scrolls with Golden Syrup Glaze are one of my favourite Easter treats. Despite what you may think, these are what’s called rapid-rise buns and need little fuss, and less time than other breads.

ATTACHMENT DETAILS Nutella-and-hazelnut-Scrolls-with-Golden-Syrup-glaze

Rapid Rise Jaffa Chocolate Scrolls for Easter

This is soft and chocolatey bread, and the buns have a touch of orange with lots of crunchy hazelnuts. Naturally, the scrolls can be adjusted just as you would like to suit your very own fussy eaters. They aren’t very sweet, so a lick of Golden syrup gives them shine and some pleasant sweetness after baking. I have included a touch of wholemeal flour to make you feel more righteous about presenting a chocolate filled breakfast for Easter. There is no fruit or spices in sight and if you love to bake, you will have fun with these!

I have included the standard recipe below along with the tested out changes so that making them will fit in with whatever your time permits. These buns are best eaten straight from the oven. They get stale quickly but if you are pressed for time you could bake them the day before and reheat for 20 seconds in the microwave in the morning.

scrolls filled with jaffa chocolate

The Nutella Scrolls are quite flexible and being a rapid rise dough, cuts out time and effort. Down below you will find some info on rapid rise doughs and using yeast. Just scroll past if this isn’t for you. Apart from this, I have tested the recipe for making them the night before if you don’t have the time to make them in the morning you want them. All you need to do is take the dough out, bring it to room temperature, and bake it for a delicious hot chocolate filled breakfast.

Nutella buns with hazelnuts

What do you need to make Nutella Scrolls?

ingredients for scrolls
  • Bread Flour: This is an important one. Always use bread flour. This builds good strong but soft bread
  • Wholemeal bread flour: Just a little to add nutrition. In Australia, this can be found in supermarkets labelled as Lighthouse or Laucke Flour Mills, in the UK strong stoneground flour like Sainsbury’s or Doves Farm, and in the US King Arthur or Bob’s Red Mill brands are a good place to start.
  • Milk: This liquid is perfect for bringing the dough together. The addition of a little fat makes the dough shiny and soft.
  • Dried Yeast: Dried yeast is quick and easy to rehydrate.
  • Salt: provides flavour and some control on the yeast growth
  • Caster Sugar: Just enough sugar for texture and a touch of flavour
  • Oil: This adds flavour and helps with elasticity
  • Nutella: Just because
  • Orange Zest: Creates a delicious Jaffa flavour
  • Roasted Hazelnuts: texture crunch and decoration for the top.
making dough for scrolls

The dough is really easy to make if you have a mixer. Just plop all the ingredients in and let it mix for 8 minutes. If you don’t have a mixer do this by hand. The dough will be slightly sticky, but be sure not to add any extra flour besides a little on the bench. Use a flat pallet knife to scrape the dough from the bench and fold it over itself if it sticks

Spreading the dough with nutella

Spread the flattened dough with chocolate, orange and nuts and roll up. I measure mine into 8 equal pieces. See below for directions on size and measurements.

Once the rolls are cut they are placed into a baking tray and left for around 30- 40 minutes to prove before baking for 25 minutes.

Proving rapid rise bread and what it looks like.

RAPID RISE DOUGHS

Firstly, how does yeast work?

Yeasts are tiny, single-celled fungi that, given the right conditions, grow and create bubbles by breaking down sugars and starches. Flour is a starch and sugar is most often added to yeast to get it started (fermenting). The dough rises as yeast grows and eats its way through the available food producing carbon dioxide gas and alcohol causing the dough to expand.

This creates a kind of network of gluten that traps the gases in the dense dough. Equally, the more water (hydration) in a dough the more bubbles are formed, and this helps bread grow and rise. When the bread hits the oven, the bubbles expand and eventually set

Glazed Nutella scrolls with orange and chocolate

A rapid rise dough generally only has one rising period. It tends to have a little more yeast and sometimes “bread improver” which is a bit like fertilizer for yeast. Rapid rise doughs are less flavoursome than other bread products such as well made pizza dough or sourdough.

This method helps make these scrolls quicker than making other breads and suits very well to baking at home when we tend to have so much less time now. The bread is light and fluffy but stales quickly and should be eaten as soon as made. Now who really has a problem with that?

nutella-orange-and-hazelnut-buns.

Easter Bunny Cookies Bunny Easter cookies

Easiest Ever banoffee tart with crushed easter eggs easter eggs banoffee pie

Vegan Easter Chocolate cake Delicious Chocolate Cake

Nutella and Hazelnut Scrolls with Golden Syrup Glaze

These Nutella and Hazelnut Scrolls with Golden Syrup Glaze are one of my favourite Easter treats. Despite what you may think, these are what's called rapid-rise buns and need little fuss, and less time than other breads. These have a hint of orange, chocolate and hazelnuts
Print Recipe
Prep Time 1 hour
Cook Time 25 minutes
Course Breakfast, Brunch, Holiday Food
Cuisine Australian
Servings 4 serves

Ingredients
  

Rapid Rise Dough

  • 275 gm bread flour
  • 100 gm wholewheat/ wholemeal bread flour
  • 7 gm dried yeast 2 1/4 tsp yeast
  • 50 gm caster sugar 1/4 cup
  • 2 gm salt 3/4 tsp
  • 250 ,ml warm milk 1 cup
  • 30 ml oil- veg/ olive 1 1/2 Tablespoons

Filling

  • 100 gm nutella 1/3 cup
  • 1 whole orange, zest only
  • 50 gm roasted hazelnuts 1/4 cup
  • 100 ml golden syrup 1/3 cup

Instructions
 

Equipment you will need

  • Extra flour, a square (or round if you prefer) tin or dish, approximately 20x20cm. Kitchen Spray, a ruler, a bench scrapper or flat-sided knife, a zester, a stand mixer if you have one ( but no worries if you don't), rolling pin, a cake cooler or rack. A pastry brush. The oven should be 180C or 350 F

Rapid Rise Scroll Dough

  • Put a spoon of the measured sugar into the warm (NEVER HOT) milk, add the yeast and stir together. Set aside
  • Put the remaining sugar, flours, and salt into a mixer bowl with the dough hook and stir to combine (If you are making the dough by hand stir together with a spoon)
  • The yeast should look like it is dissolving and may well be a bit frothy by now. Stop the mixer (or make a well in the centre of the flour mix in a bowl) and add the yeasted milk and the oil. Turn on the machine and mix until a soft dough forms. Mix for a further 8 minutes ensuring all of the flour is incorporated ( If working by hand combine into a dough and work on a VERY lightly floured bench until the dough is quite smooth and will stretch if you pull it approximately 10 minutes)
    see notes
  • Leave the dough covered to rest, making it easier to roll out. While you zest the orange leave this on a plate or chopping board and set aside. Chop the hazelnuts
  • Sprinkle a little flour onto the bench and roll the dough into an even rectangle 30 cm wide (12 inches) x 20 cm ( 8 inches approximately) long. Don't let it stick to the bench or you won't be able to roll it up. Run a flat-sided knife underneath to separate it. If it is hard to roll let it rest for 5 minutes to relax, then resume
    Spread the dough with a thin layer of Nutella by starting with a few dots of chocolate all over the dough and then spread like buttering toast. Sprinkle with zest and 1/2 of the nuts. Start to roll up like a sausage roll
    ++ Dont be tempted to mix the zest into the Nutella (no the nuts) This will seize the chocolate up and it will become unspreadable
    rested and rolled dough for scrolls
  • Once rolled divide the sausage into half, then quarters and 8ths with a sharp knife. Pick each roll up and place it into the sprayed tray leaving 2 cm or approximately an inch between each roll. Now the dough will sit and prove (or puff up) for approximately 30 to 40 minutes depending on the temperature in your cooking area.
  • Put the tray into a preheated 180 C/ 350 F oven and bake until golden on the top. Turn the tray 1/2 way through the cooking. The cooking time will be approximately 20 to 25 minutes.
  • Once baked remove from the oven and sit aside while you warm the golden syrup ( this can be done in a microwave for 10 to 20 seconds). Run a knife around the edge of the buns to loosen from the tray. Invert the tray onto a plate and then flip them back over onto the cake rack ( if you have one).
    Paint the buns in lots of golden syrup to add shine and flavour and sprinkle with the remainder of nuts. Slide onto a plate or platter and serve immediately

Notes

Some hints and tips for generally handling dough
Dough is always better when sticky. That means it will be soft and fluffy and moist. Try never to add too much extra flour when rolling.
If your hands get too sticky and covered with dough, add flour to your hands and rub together over the dough until almost clean then incorporate the bits into the dough. This will add extra flour without adding too much. If your hands are too sticky it is hard to roll out dough. Don’t keep going away and washing them. You will lose half of the dough down the sink.
All flours are not the same. Some flour will absorb lots more liquid than others.  If your dough seems very hard and dry firstly leave it to rest for 5 minutes. If this does not work you may find that some of your measurements are wrong. This often happens when you measure with cups instead of weight. It may also mean your flour is a little more absorbant and this does happen with wholemeal flour. You can add a tiny bit more water at the kneading and mixing stage.  (20-40 mls 1 to 2 tablespoons at most)
Resting dough can make a huge difference as it will allow the built-up tension and gluten to relax. If you are rolling into a rectangle and it just keeps springing back, cover with a piece of clingwrap for 5 minutes and let it sit while you prepare other things.
When you return the dough should be more pliable. 
Changes in the recipe
If you don’t like oranges or hazelnuts leave them out. If you prefer Cinnamon scrolls and don’t want Nutella use: 100 gm soft ( not melted ) butter, 100 gm brown sugar, and 2 teaspoons of cinnamon. Mix together and spread over the dough.
To make the buns for the next day make them up to the stage they are rolled and put into the baking tray then cover tightly with cling wrap and refrigerated straight away. These can be kept for 12 hours or overnight. Bring back to room temperature and bake as per the recipe
Equipment: If you don’t have all the equipment, don’t let that stop you. Substitute what ever you can and make them anyway.
PS Kids love making these.
You can use Bread improver to encourage the rise and support of this recipe. Buy bread improver at the supermarket and follow the directions.
Keyword baked, baking, bread, chocolate, family food, scrolls
logo for My Kitchen Stories

Sharing is caring!

Reader Interactions

Comments

  1. The Wray Hotel

    These Nutella and Hazelnut Scrolls with Golden Syrup Glaze look absolutely divine! The combination of Nutella and hazelnuts is always a winner, and the addition of the golden syrup glaze sounds like the perfect finishing touch. I can’t wait to try making these at home. Thank you for sharing such a delicious recipe!

    Reply

  2. The Wray Hotel

    These Nutella and Hazelnut Scrolls with Golden Syrup Glaze look absolutely divine! The combination of Nutella and hazelnuts is always a winner, and the addition of the golden syrup glaze takes it to the next level. I can’t wait to try making these at home. Thank you for sharing such a delightful and indulgent recipe!

    Reply

  4. sherry

    I love Nutella! I made chelsea buns this week, and I added lots of chocolate! I am a scaredy-cat when it comes to yeast so I just make a scone dough-type bun. Works a treat.
    cheers
    sherry

    Reply

  6. sherry

    I love nutella and hazelnuts! Or Nootella as the Americans say 🙂 I am making chelsea buns for easter with a bit of chocolate inside. I love the idea of adding orange zest here.
    cheers
    sherry

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating