Ingredients for Nutella Scrolls
- Self Raising Flour
- 100g unsalted butter, softened
- 250ml lukewarm milk
- 250g Nutella
- 50g hazelnuts, roughly chopped
- Sultana
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How to Make Nutella Scrolls
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with baking paper.
- In a large bowl, sift the 500g plain flour.
- Cut in the 100g softened butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
- Make a well in the centre of the flour mixture.
- Add the 250ml lukewarm milk to the well.
- Using a knife, gently mix the ingredients until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead lightly until smooth (about 2 minutes).
- Roll the dough into a 30cm x 40cm rectangle, with one of the shorter ends closest to you.
- Spread the 250g Nutella evenly over the dough, leaving a 2cm border along the short edge furthest from you.
- Sprinkle the 50g chopped hazelnuts and 50g sultanas evenly over the Nutella.
- Starting from the short end closest to you, tightly roll up the dough like a Swiss roll.
- Using a sharp knife, trim the ends of the roll and cut it into 9 even slices.
- Place the scrolls flat on the prepared baking tray, leaving a 2cm space between each scroll, arranged in 3 rows.
- Bake for 25-30 minutes, or until the scrolls are light golden brown.
- Let the scrolls stand on the tray for 5 minutes before carefully separating them.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
59g
Fat
24g
Carbs
17g
