Recipe

Chocolate, hazelnut and pear scrolls

There’s plenty to love about these decadent yeasted rolls. Light and buttery, encasing thin slithers of pears and chocolate hazelnut spread, enjoy for a super-indulgent breakfast.

  • 40 mins preparation
  • 30 mins cooking plus standing, proving and cooling time
  • Makes 8
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Ingredients

  • 1 cup milk
  • 125 gram butter, chopped
  • 2 1/2 teaspoon dried yeast
  • 1/3 cup caster sugar
  • 4 cup plain flour
  • 3 eggs, lightly beaten
  • 1 cup chocolate hazelnut spread
  • 1 large pear, peeled, thinly sliced
  • 1/4 cup honey, warmed
  • 180 gram dark chocolate, melted
  • 3/4 cup cream
  • 2 tablespoon blanched roasted hazelnuts, coarsely chopped

Method

  • 1
    Heat milk in a small saucepan over low heat until just warm; remove from heat. Add butter; stir until melted. Add yeast and 1 tsp of the sugar; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
  • 2
    Place flour and remaining sugar in the large bowl of an electric mixer fitted with a dough hook. Add yeast mixture and egg to bowl; mix on low speed until just combined. Increase speed to medium; knead for 4 minutes or until dough is soft and elastic – dough may be a little sticky at this stage. Cover bowl with plastic wrap; stand in a warm place for 40 minutes or until dough is doubled in size.
  • 3
    Preheat oven to 200°C (180°C fanbake). Grease a deep 28cm-round cake pan; line base and sides with baking paper.
  • 4
    Punch down the dough with your fist and knead lightly on a floured surface until smooth. Place on a large sheet of floured baking paper; roll out to a 30cm x 50cm rectangle. Turn paper with dough so that a long side of the dough is in front of you.
  • 5
    Smear chocolate spread over dough. Using a lightly oiled knife, cut dough crossways into 8 equal strips. Roll up one strip, from short side, into a scroll; place in centre of pan. Repeat rolling with remaining strips and place around the outside of the centre scroll, pinching the ends to join. Position pear slices between scrolls. Cover with a clean tea towel and stand in a warm place for 20 minutes or until dough is almost doubled in size.
  • 6
    Bake scrolls for 30 minutes or until well browned and cooked through; cover loosely with foil if they start to over-brown. Leave in pan for 5 minutes before turning, top-side up, onto a wire rack to cool slightly. Brush with the warm honey.
  • 7
    Combine melted chocolate and cream in a microwave-safe bowl. Microwave on High in 30-second bursts, stirring between each, until melted and smooth.
  • 8
    Drizzle scrolls with chocolate sauce; sprinkle with hazelnuts.

Notes

• If the hazelnut spread is too thick to spread, warm it slightly in the microwave. • If you can’t find blanched roasted hazelnuts, make your own by roasting at 170°C for 5-10 minutes, stirring once, until golden brown with skins that are starting to split. Tip hazelnuts onto a clean tea towel and rub firmly to remove most of the skin.

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