Chocolate & Hazelnut Scrolls

We love making bread and the girls asked for cinnamon scrolls for afternoon tea today.  I felt like trying something different so I made these chocolate and hazelnut scrolls for the grown ups.  I can honestly say that I didn’t stop at one and had to move away from the kitchen to stop myself.  They were well worth the effort 🙂

• 250 ml warm water
• 2 teaspoons salt
• 3 tablespoons organic honey
• 4 cups plain wholemeal flour
• 2 eggs
• 60 g butter
• 2 1/2 teaspoons yeast

I use a bread maker to make my dough but if you have the muscle power and time you can make these by hand.  Simply combine the ingredients in a bowl and mix until a soft dough is formed.  Turn out onto a floured surface and knead until smooth (10-15 minutes).  Cover and allow to rest in a warm area until doubled in size (30-40 minutes).  If using a bread maker add the ingredients in the above order and select dough setting.

When dough is ready turn out onto a floured surface and roll out into a rectangle shape about 0.5 cm thick (I usually divide the dough into two and roll out two rectangles as this makes it easier to handle).  In a separate bowl combine

• 3 tablespoons hazelnuts (finely chopped – you can use hazelnut meal)
• 3 tablespoons maple syrup
• 1 tablespoon melted butter
• 2 tablespoons pure dutch cocoa

Spread mixture over the dough making sure to leave an inch of dough at the top and bottom.  Roll dough into a cigar shape and cut into 5 cm long portions.

Place in a lined baking tin about 1 cm apart.

Cover with plastic wrap and allow to sit in a warm area until doubled in size.  Bake in a 200 degree oven until browned (20-25 minutes).  Simply heat up some maple syrup in the microwave and brush over the top for a sticky glaze.  For cinnamon scrolls simply melt 2 tablespoons of butter and add 1 tablespoon of cinnamon.  Brush mixture over dough and follow the same steps for the hazelnut scrolls.