There's plenty to love with these decadent yeasted rolls. Our dough is light and buttery, encasing thin slithers of pears and chocolate hazelnut spread. Rounding out the indulgence is a honey-sweetened chocolate sauce. Make them for a super-indulgent breakfast, or brunch
Chocolate, hazelnut & pear scrolls
There’s plenty to love about these decadent scrolls.
- 1 hr 10 mins cooking
- Serves 8
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Ingredients
- 1 cup {250ml} milk
- 125 g {4 ounces} butter, chopped
- 2½ teaspoons {9g} dried yeast
- 1/3 cup (75g)caster sugar
- 4 cups (600g) plain (all-purpose) flour
- 3 eggs, beaten lightly
- 1 cup (330g) chocolate hazelnut spread
- 1 large pear (330g), peeled, sliced thinly
- ¼ cup (90g) honey, warmed
- 180 grams dark {semi-sweet} chocolate, melted
- ¾ cup (180ml) pouring cream
- 2 tablespoons roasted hazelnuts, chopped coarsely
Method
- 1Heat milk in a small saucepan over low heat until just warm; remove from heat. Add butter; stir until melted. Add yeast and 1 teaspoon of the sugar; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
- 2Place flour and remaining sugar in a 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. - 3Preheat oven to 200°C/400°F. Grease a deep 28cm {11¼-inch} round cake pan; line base and side with baking paper.
- 4Punch down the dough with your fist. Knead dough lightly on floured surface until smooth. Place dough on a large sheet of floured baking paper; roll out to a 30cm x 50cm {12-inch x 20-inch} rectangle. Turn paper with dough so that a long side of the dough
is in front of you. - 5Spread chocolate spread over dough. Using a lightly oiled knife, cut the dough crossways into eight equal strips. Roll up one strip, from short side, into a scroll; place in centre of pan. Repeat rolling with remaining strips. Carefully place remaining scrolls around the outside of the centre scroll, pinching the ends to join. Place pear slices between scrolls. Cover with a clean tea towel. Stand pan in a warm place for 20 minutes or until dough is almost doubled in size.
- 6Bake scrolls for 30 minutes or until well browned and cooked through; cover scrolls loosely with foil if they start to over-brown. Leave scrolls in pan for 5 minutes before turning, top-side up, onto a wire rack to cool slightly. Brush with warm honey.
- 7Combine melted chocolate and cream in a microwave-safe bowl. Microwave on HIGH {100%} in 30-second bursts, stirring after each one, until melted and smooth.
- 8Drizzle scrolls with chocolate sauce; sprinkle with hazelnuts.
Notes
- If the hazelnut spread is difficult to spread, warm it slightly in the microwave. Hazelnuts can be bought roasted and skinless. If unavailable, spread whole hazelnuts on an oven tray. Roast in 180°C/350°F oven for 5-10 minutes or until hazelnuts are golden brown and skins are starting to split. Stir hazelnuts once during roasting for even browning. Tip hazelnuts onto a clean tea towel; rub nuts firmly in towel to remove most of the skin.
- Scrolls are best made on the day of serving and eaten warm. Any leftover scrolls can be gently reheated the next day. Scrolls are not suitable to freeze.
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