251 Coffee and Nutella scrolls Oven settings: Dough proving, BreadBaking, These scrolls are sinfully delicious and will leave your Rapid heat and Induction fingers sticky. Team them with a freshly brewed cup of coffee for the ultimate morning or afternoon pick-me-up. Serves: 8 Preparation time: 30 minutes Cooking time: 20 minutes Proving time: 45 minutes Level of difficulty: Medium METHOD Place the yeast and sugar in a small bowl with a pinch of the flour and 2 tablespoons of the water, let it stand for 10 minutes or until it starts to bubble. INGREDIENTS 2 tsp dried yeast In the bowl of an electric mixer, combine the yeast mixture, flour, remaining water, coffee, salt, baking powder, oil and Nutella. Using a dough hook, knead 1 tsp sugar the dough on medium speed for 15 minutes. Hand knead the dough into a ball 500g plain flour and place in a greased medium plastic or stainless steel bowl. Select dough 4 tsp instant coffee dissolved in 3 tbsp water prove level 1 and allow dough to prove for 30 minutes. or 2 shots of espressocoffee (60 ml) Approx. 250ml water, room temperature Line the multipurpose pan with baking paper. After the first prove, knock the 2 tsp salt air out of the dough and on a lightly floured surface roll the dough into a large 1 tsp baking powder rectangle 1cm thick. Brush the dough with half of the melted butter. Combine the sugar and five spice and sprinkle the dough with 2/3 of the mixture. Top with 2 tbsp canola oil chopped hazelnuts. Roll the dough up starting from the longest edge, cut into 50g Nutella 8 scrolls and place on the prepared pan. Brush with the remaining butter and FOR FILLING sprinkle the remaining sugar and five spice powder. 25g caster sugar Select dough prove level 1 and prove the scrolls for a further 15 minutes. Wipe 1 tsp Chinese five spice the base of the oven to remove excess moisture and select BreadBaking 210°C 30g butter, melted and rapid heat. Place the scrolls in the cold oven and cook for 20 minutes or until 1/3 cup chopped toasted hazelnuts golden. Allow the scrolls to cool on a wire rack. FOR ICING For the icing, if using instant coffee dissolve it in the water. Place the coffee, cream and Nutella in a bowl and whisk to combine. Pour the icing over the top 1 tsp instant coffee with 30ml boiling water of the scrolls. or 1 shot of espresso (30ml) 1 tbsp cream 50g Nutella NOTE If the oven does not have VarioSteam, you will need to cover the bowl with plastic wrap for dough proving to prevent the dough from drying out. THE NEFF AUSTRALIA COOKBOOK OTHER TREATS