John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 packet of dry yeast
- 75 g sugar
- 75 g butter, soft
- 1 pinch of salt
- 250 ml milk, warm
- e.g. Nutella
- 1 lemon(s), untreated, zest
- 1 egg(s)
- Flour for working
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
easy and quick to make as a small snack for coffee, great combined with fruit
First, mix the flour with the yeast, sugar, salt, and grated lemon zest. Lightly whisk the egg. Stir in the milk. Add the milk-egg mixture and the butter to the flour mixture. Knead the dough with a dough hook until it forms a homogeneous mass. Then let it rise in a warm, but not humid, place for a few hours. After the proving time, dust the work surface with plenty of flour. Then knead the dough again with a little flour and roll it out into a rectangle on the dusted work surface, about half a centimeter high. The dough can also be divided into two portions; this makes it easier to roll out. Spread as much Nutella as you like onto the rectangle of dough, remembering that the rectangle still needs to be rolled up and that the Nutella should not be squeezed out. Leave about a centimeter of dough without Nutella on the long sides so that it can be rolled up more easily later. To add a finishing touch, you can also top the Nutella with finely grated apple or other chopped fruit, sprinkled with cinnamon and sugar or desiccated coconut. Then fold one of the free pieces of dough in on a long side to create a fold. Roll the dough upwards from here. Stick the free piece of dough at the top to the roll so that it doesn’t burst. Cut the yeast dough roll into pieces about a finger-width wide and place the cut pieces on a baking sheet lined with baking paper. Don’t place them too close together, as the yeast dough will still rise a little. Bake in a preheated oven at 175°C for about 15-20 minutes. Check the color of the Nutella rolls every now and then to make sure they don’t burn – depending on how thick they are. Dust the Nutella rolls with powdered sugar before serving.
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