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Rollo alla Nutella

Masses290 minutes8-10 people350 calories
1/52/53/54/55/5 (30 votes)
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By Irene Arcas

Nutella roll 1

Italian sweet especially dedicated to chocolate lovers, specifically Nutella. We present you an irresistible stuffed roscón chocolate, fluffy and very tasty.

As it is a homemade dough, this sweet will have to be prepared with a lot of in advance, just like the roscones de reyes. However, it is a simple recipe, since the Themomix will do all the kneading work for us.

We will only have to be patient so that the leavening is done correctly and the precaution of leaving the dough in a warm place free from drafts. I recommend that you turn on the oven and turn it off when 1 minute has passed, so we will have approximately 30º. We will save our dough so that it rises quietly in the oven, turned off and with the door closed.

Another trick is to leave it near a radiator or a fireplace (be careful not to exceed 50º !!)

Rollo alla Nutella

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Delicious homemade dough donut filled with Nutella, ideal as a dessert or snacks for the Christmas parties

  • Irene Arcas
  • Kitchen: Italian company
  • Recipe type: masses
  • Calories: 350
  • Rations: 8-10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500 g of bread flour
  • 100 g of sugar
  • 100 g of creamy butter
  • 2 eggs
  • 25 g of fresh yeast (or 1 sachet of freeze-dried bakery)
  • a pinch of salt
  • 200-250 g milk (depending on how much the flour absorbs)
  • 500 g of Nutella
  • Milk to shine the dough
  • White sugar for dusting

Preparation

  1. We put the milk, salt and butter in the glass and program 1 minute, speed 2, temperature 37º.

  2. Add the flour, yeast and sugar and knead 5 minutes in spike speed.

  3. When they have passed 2 minutes, without stopping the machine, add the 2 eggs.

  4. The dough should be manageable and soft, but if you find it too sticky to work with, add a little flour and knead for a minute at spike speed. And on the contrary, if you see that it has been too hard, we add more milk little by little.

  5. We take out of the glass when we see that it does not stick to our hands and we shape it into a ball. We keep it in a bowl, cover with transparent film and the let stand 2 hours in a warm place (I keep it in the oven off at about 40 degrees).

  6. Flour the work surface and stretch the dough making a rectangle so that it is quite thin (less than 1/2 cm thick), cover very well with Nutella to taste, leaving 1 cm on each edge without nutella (so that no it comes off when we roll it up).

  7. We roll up as if it were a gypsy arm and form a circle joining and sealing the two ends well.

  8. We put our rotollo on the baking tray lined with greaseproof paper and let it rest again in a warm place for other 2 hours.

  9. Brush the surface with milk, sprinkle with abundant sugar and, with the oven preheated to 180º, cook for about 30 minutes until golden brown.

Notes

The key for this donut to come out perfect is to respect the 4 hours of rest of the dough in a warm place free from drafts.

I recommend you keep it in a plastic bag. It can also be frozen in portions and put in the fridge 24 hours before consumption.

You can substitute Nutella for Nocilla or prepare it yourself at home with your thermomix: hazelnut and cocoa cream.

And here you have a photo of how it looks fresh out of the oven. Spectacular!

Nutella roll 2

TM21 equivalences

Thermomix equivalences


Discover other recipes of: International kitchen, Dough and Bread, Christmas, Cake shop

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