Another delicious take on an Ottolenghi recipe from Simple - one of our favourite cook books -. While it's true that not everyone will include a bread recipe in a Simple category, this one really is "Simple", and it's very easy to make them look delicious and beautiful. We implemented a few changes - just to adapt the recipe to what we had in our hands - and it turned out delicious.
This mini Nutella Rolls are so so pretty that we couldn't stop taking pictures, and we took as many as possible while they were still on the table, we have to admit that they didn't last for long!
Serve them over coffee and enjoy that fluffy and rich texture, that goes very well with the Nutella filling. Enjoy!
150 gr. strong White Bread Flour, plus more for dusting
¾ tsp. fast-action Dried Yeast
1 ½ tsp. Brown Sugar
3 tbsp. Olive Oil, plus more for greasing
¼ tsp. Salt
65 ml. Lukewarm Water
150 gr. Nutella
1/4 cup Pistachios, chopped
1/4 cup Confectioners Sugar, optional
Mix flour, yeast, sugar, oil and salt in a bowl until combined. Add the warm water and wait until it starts to form a foam.
Place the flour in a bowl and start adding the yeast mixture, mixing until well combined.
Transfer to an oiled surface and knead for 10 minutes, or until soft and elastic.
Transfer to an oiled bowl and cover with a damp towel.
Leave to rise until it doubles it size (around 1 hour) - try to leave it in a warm place if it's winter, we leave it near the stove if we are cooking something else.
Preheat the oven to 220ºC.
Roll the dough into a rectangle and cover with the Nutella and pistachios.
Roll and cut in 10 pieces. Place over a silicone mat and bake for 10 minutes, or until golden brown on top.
Serve with icing sugar.
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