Cinnamon chocolate hazelnut spiral buns
|750 ml||flour — cake|
|10 ml||Superbake Instant Yeast|
|125 ml||water — warm|
|160 ml||milk — warm|
|40 g||butter — melted|
|10 ml||butter — melted|
|80 ml||chocolate hazelnut spread|
|10 ml||sugar — extra|
|5 ml||cinnamon — ground|
Sift flour, salt and sugar into a bowl.
Add yeast and mix.
Mix the water, milk and butter together,
and add to the flour.
Mix to a soft dough.
Turn onto a floured surface and knead until smooth and elastic.
Place dough in an oiled bowl and cover with oiled cling wrap.
Leave in warm place to double in size.
Punch the dough down and shape it into a 20 cm x 26 cm rectangle.
Brush with extra butter.
Spread evenly with hazelnut spread, leaving a border of 1 cm from the edge.
Mix the extra sugar with the cinnamon, and sprinkle over the dough.
Roll from the short side, like a Swiss roll.
Use a floured, serrated knife and cut into 2 cm thick slices.
Place on a greased baking sheet, taking care to shape and neaten the slices.
Allow to double in volume and bake at 190 °C for 10 minutes.
Then reduce the temperature to 180 °C and bake for a further 25 minutes.
Reprinted with the permission of Shanaaz Parker.
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