Chocolate Hazelnut Roll

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Alex Oh

Ingredients

Dough

  • 2
    tsp Kosher Salt
  • 2/3
    Cup Plant Milk
    100-110F
  • 50
    g Granulated Sugar
  • 3
    tsp Active Dry Yeast
  • 112
    g Salted Butter
  • 1/3
    Cup Water
    100-110F
  • 15
    g Oil
  • 420
    g Bread Flour

Filling

  • 140-280
    g Chocolate Hazelnut Spread
  • 57
    g Vegan Butter

Optional Toppings

  • Roasted Chopped Hazelnuts
  • Powdered Sugar
  • Flakey Salt

Instructions

1
Yeast: In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water. Add one teaspoon of sugar and stir the mixture. Wait 10- 15 minutes to see if yeast is still active- the yeast will foam and puff up if it is still alive. Proceed w
2
Dough - First Rise: Warm milk to 100°–110°F (you can do this by popping it into the microwave for around 50-60 seconds or heating in a pot on the stove). In a large bowl or the bowl of your stand mixer, add proofed yeast, warm milk, oil, and sugar - give
3
With a dough hook attachment (or your hands if not using a mixer) mix ingredients on a low speed until a rough, shaggy dough is produced. Add butter in slowly while continuing to mix on low, until it has incorporated into the dough.
4
If using a mixer, turn it to medium speed and continue to mix until the bowl is nearly clean of dough on the sides, is shiny, elastic, and doesn’t stick to your hands when you press down on it (about 6-10 minutes) continue to knead on a clean surface unti
5
Let the dough rise and double in size in a warm spot- about 45- 60 minutes. Once the dough has doubled in size, remove it from the bowl and place on a silicon mat or clean countertop. Lightly punch down the dough to remove air bubbles and pockets. Use a r
6
Next, fold the dough into thirds vertically- fold one side, fold again, then fold a third time until you have a skinny rectangle of dough. Now fold the dough into thirds, horizontally- fold one side, fold again, then fold a third time until you have a sma
7
When dough is rested, tap down on it with a rolling pin, then roll back out into a 12” x 10” rectangle. Assembly&Baking: Preheat oven to 375° F. Cover dough with the filling butter. Depending on how chocolatey and gooey you want your roll, spread 1/2 to
8
Roll the dough away from you on the counter, taking care to roll as tightly as you can. Make sure to roll the dough onto itself when you finish rolling to create a seal. Cut the roll down the middle vertically, leaving 2” inches at the top. Pull the cut p
9
Place the twisted dough in your well buttered pan in a circle. Cover with a towel and let the roll rise again for another 30-45 minutes depending on the temp of your kitchen. Place the pan in your preheated oven on the middle rack. Bake for 17- 20 minutes
10
Brush 1 to 2 tablespoons of melted butter over the top of the hot roll (optional, but advised). If using flakey salt, sprinkle over now. Let the roll sit for about 5 minutes, then release from your pan- use a plate on top of the pan to flip roll out if n
Alex Oh's avatar
Yeast: In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water. Add one teaspoon of sugar and stir the mixture. Wait 10- 15 minutes to see if yeast is still active- the yeast will foam and puff up if it is still alive. Proceed w