What You Need:
- ½ cup chocolate-hazelnut spread
- 1½ cups refined flour + for dusting
- 2 tablespoons butter + for greasing and brushing
- 1 tablespoon fresh yeast
- 1 tablespoon + a pinch caster sugar
- Salt to taste
- 2 eggs
- 1 teaspoon vanilla essence
- Ask a parent or adult to help you with this recipe.
- Preheat the oven to 180°C. Grease a round baking tin with some butter.
- Dissolve the yeast in a bowl with a pinch of caster sugar and some warm water and mix. Set aside to activate.
- Put the flour on the worktop. Add salt and 1 tablespoon caster sugar and mix. Make a well in the centre, break 1 egg into it, add the activated yeast and vanilla essence and knead into a dough. Add some water and keep kneading. Put 2 tablespoons butter on top of the dough and knead further to get a soft dough.
- Transfer the dough to a bowl, cover with a damp muslin cloth and set aside to prove for 15 to 20 minutes.
- Dust the worktop with some flour, place the dough on it and knock it back to release excess air. Roll out the dough to make a thin sheet. Spread the chocolate hazelnut spread evenly and roll the sheet into a long thick strip. Slice off the edges and slice the roll into 1-inch pieces.
- Place the pieces on the greased baking tin, cover with a damp muslin cloth and set aside to prove for 10 to 15 minutes.
- Break the second egg in a bowl and whisk. Brush some egg on top of the rolls and put the tin on a baking tray. Place the baking tray in the preheated oven and bake for 15 to 20 minutes.
- Remove from the oven, brush some butter on top and serve hot.