Рецепт NUTELLA, WALNUT & ORANGE ROLLS ... 'Chocolat et pain ... what else?'
Nutella Orange Walnut Rolls
Adapted from Baking Pan
Ingredients:
Dough:
- ¾ cup warm orange juice (110 to 115 degrees)
- 2 tbsps fresh yeast (or 1 package active dry yeast)
- 1/3 cup granulated orange sugar
- 1 large egg, beaten
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon salt
- 2 teaspoons grated orange zest
- 3 to 3½ cups all-purpose flour
- 1/4 cup finely chopped walnuts (optional)
- 1 vanilla bean, scraped (optional)
- Filling:
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated orange sugar
- 1/2 chopped walnuts
- 1/2 cup Nutella
- Orange Icing:
- 1/2 cup confectioners (powdered) sugar (original recipe has 1 cup)
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon grated orange zest
- 1 to 2 tablespoons orange juice
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
Method:
Dough:
In a large mixing bowl, combine warm orange juice and yeast; stir and let sit until yeast is dissolved, about 10 minutes.
Add sugar, egg, melted butter, salt, and orange zest; beat until mixture is smooth. Add 2 cups flour and 1/4 chup finely chopped walnuts; stir until well mixed. Stir in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening (I lined it with wax paper too).
Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle
Filling:
Using an offset spatual or flat knife, gently but firmly spread Nutella all over leaving a 1/2 inch border. Using a pastry brush, brush the top of the Nutella with melted butter.
In a small bowl, stir together sugar and walnuts. Sprinkle sugar walnut mixture evenly over buttered dough to within ½ inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan.
Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
Bake:
Preheat oven to 190C.
Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
Orange Icing:
In a small bowl, combine confectioners sugar, butter, vanilla, orange zest, and enough orange juice to make a good spreading consistency. Spread icing onto still warm rolls.
Should make 12 rolls
Note: I made them upto the second rise, cut them, put them into the tin, and clingwrapped the whole baking tin and left it in the fridge overnight. Baked straight from the fridge into the oven the next morning.
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