Notella Hazelnut Scrolls
I confess I have never been much of a Nutella fan, and much prefer the dark chocolate version of NOTella, right here on the site for recipes that work!
Recently returned from Europe I have seen so much homage paid to Nutella and then also saw a LOT of other nut spreads with similar profiles, we may well spend some time on a few of the ideas I saw and preferred (and may have purchased and eaten!)
But, to the job at hand, we are in the middle of another cold dreary spell, so something warm and comforting was the go and I have had this recipe floating around in my head for a while. It just needed a commitment to be cooked and photographed to actually get out there. We are happy to report, this is now available and very very delicious. I did use the very awesome Pepe Saya buttermilk which was sent to me for an Insider Club promotion. If you are not all over that by now, it is time. We have so many great things happening on the inside...it doesn't pay to be on the outside! Stop missing out, and come on in!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 30 Grams Yeast-fresh or 2 tsp dried
- 40 Grams butter plus more as stated BUY
- 300 Grams buttermilk
- 500 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 150 Grams Notella premade Recipe
- Handfuls roasted skinned hazelnuts, roughly chopped
- 50 Grams chocolate dark, melted BUY
Do
- 1
Place yeast, butter and buttermilk into the Thermomix bowl and warm 2 min/37°C/speed 1.
- 2
Add flour and salt and knead 3 min/Interval. Wrap tightly in Silpat mat and allow to prove until doubled.
- 3
When dough has risen, preheat oven to 220°C.
- 4
Brush some extra melted butter to prepare a rectangular baking dish.
- 5
Roll dough into a large rectangle.
- 6
Spread the Notella to the very edges of the dough. If it is too solid, warm it a little bit in the microwave. Sprinkle with a few chopped hazelnuts.
- 7
Roll dough into large sausage shape starting on the long side of the dough and then cut through using pastry scraper. Turn filling side up and arrange in baking dish next to each other so there are no gaps.
- 8
Brush with extra melted butter, top with some more hazelnuts and place into the oven. Reduce temperature to 200°C and cook for 18 minutes or until golden.
- 9
Drizzle with a little melted chocolate if you can take it!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
