Don’t pack your slow cooker away just yet! Even though spring is here and you may be moving to lighter dishes, there is still so much that this appliance can do. Including these five-ingredient chocolate hazelnut and coffee scrolls. The flavours work so well together to create a truly indulgent morning or afternoon tea.
Looking for more slow cooker desserts and scroll recipes?
Ingredients
Method
Preheat slow cooker on HIGH. Line insert with baking paper.
Dice butter.
Place flour, 1 tablespoon of the coffee and the salt in the large bowl of an electric mixer fitted with a dough hook attachment. Place ¼ cup of the chocolate-hazelnut spread, ½ cup of the sugar and the egg in a jug; whisk to combine. Add egg mixture and ⅓ cup (80ml) water to flour mixture; beat until it comes together into a smooth dough. Add diced butter slowly and beat well until incorporated and dough is smooth, shiny and elastic.
Transfer dough to a lightly floured surface; roll out to a 30cm x 40cm rectangle. Spread evenly with remaining chocolate-hazelnut spread. Roll up from a short side to form a log; cut dough into eight even rounds. Arrange rounds, cut-side up, in lined slow cooker insert. Cover insert with a clean tea towel, then replace cooker lid; cook for 2 hours 30 minutes or until dough is cooked through. Remove lid. Cool in cooker for 15 minutes, covered with the tea towel.
Just before serving, place remaining sugar, coffee and 1 tablespoon water in a small saucepan. Stir over medium heat until sugar dissolves. Cool slightly; drizzle over scrolls.
Transfer scrolls to a wire rack; serve immediately.
MAKE IT SIX Serve with thick cream.
swap it Use vanilla extract instead of coffee granules. Add 1 teaspoon in the dough
in step 3 and 1 teaspoon in the syrup in step 5.
keep it Scrolls are best eaten straight away.
Note
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