Ingredients: |
Ingredients: Tangzhong:
20g all purpose flour
100ml milk
Dough:
200ml milk
5g instant yeast / 10g active dry
480g all purpose flour
100g granulated sugar
45g cocoa powder
3g (1/2 tsp) kosher salt
1 large egg
42g (3 tbsp) unsalted butter, softened
Filling:
70g unsalted butter, softened
70g dark brown sugar
7g (1 tbsp) ground cinnamon
Nutella icing:
2 tbsp Nutella spread
30g powdered sugar
1/2 tsp vanilla extract
30ml milk +-
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Directions: |
Directions:1. To make the tangzhong, combine flour and milk in a small saucepan over med-low heat. Stir until it thickens into a smooth paste. Turn off heat, cover, and set aside.
2. In a large mixing bowl, combine flour, salt, cocoa, yeast, and sugar. Give a quick mix, then add lukewarm milk, egg, and cooled tangzhong paste. Alternatively, if you’re using active dry yeast, add yeast to milk in a small glass/bowl and mix to activate for 10 mins. Look for activity, then add to rest of ingredients.
3. Mix with a hook attachment or by hand until no dry flour is visible. Cover and let rest for 10 mins. Add softened butter and knead for 10-15 mins until dough is soft and smooth. Resist adding extra flour. Dough should be tacky but not stick to hands.
4. Form dough into a ball and let it rise in a grease covered bowl for 1-1.5 hrs until doubled in size.
5. In the meantime, make filling by combining butter, brown sugar, and cinnamon. Mix until smooth and spreadable. Microwave for 5 secs if needed. This is a very thin layer of filling. If you love lots of filling, increase it by 1.5x.
6. Flip over dough onto your work surface (again, resist adding extra flour unless your dough is truly unmanageable. If it is, check how you measured your ingredients. Please use a scale!
7. Using a rolling pin, evenly roll dough to approx 14x16inch (35x40cm). Spread cinnamon mixture evenly. We will slice off the ends, so you can skip adding filling to the borders. With a short end closest to you, roll dough up in a spiral until you reach the other end. Be sure to keep it taut and tight as you roll.
8. Using dental floss or a very sharp knife, slice approx 1/4 inch off each end. You should be left with 13.5in. Continue to slice a total of 9 rolls evenly (approx 1.5 inch thick) and place in a 14x14in square pan. If using a 9x13in pan, stretch out roll slightly and slice thinner to create 12 rolls. Cover and let proof for 30-45 mins. Rolls are ready to bake when you poke dough with finger, and indentation leaves a mark but slowly retracts back.
9. Preheat oven to 355°F (180°C) for at least 30 mins
10. When rolls are almost done, combine Nutella icing ingredients and stir until smooth. Add more milk if needed until desired consistency.
11. Drizzle icing onto warm rolls. Allow to cool slightly |
This recipe for Chocolate Nutella Cinnamon Rolls is from