Chocolate-hazelnut coffee scrolls

PREP TIME 25 MINUTES COOK TIME 2 HOURS 40 MINUTES (+ COOLING TIME) MAKES 8 FIVE INGREDIENTS 4 cups (600g) self-raising flour 1½ tablespoons instant coffee granules 1½ cups (500g) chocolatehazelnut spread 1 cup (220g) firmly packed brown sugar 1 large egg

STAPLES

100g butter

½ teaspoon sea salt flakes

1 Preheat slow cooker on HIGH. Line insert with baking paper.

2 Dice butter.

3 Place flour, 1 tablespoon of the coffee and salt in a large bowl of an electric mixer fitted with a dough hook attachment. Place ¼ cup of chocolatehazelnut spread, ½ cup of sugar and egg in a jug; whisk to combine. Add egg mixture and ⅓ cup (80ml) water to flour mixture; beat until it comes together into a smooth dough. Add diced butter slowly and beat well until incorporated and dough is smooth, shiny and elastic.

4 Transfer dough to a lightly floured surface; roll out to a 30cm x 40cm rectangle. Spread evenly with remaining chocolate-hazelnut spread. Roll up from the short side to form a log; cut dough into eight even rounds. Arrange rounds, cut-side up, in lined slow cooker insert. Cover insert with a clean tea towel, then replace cooker lid; cook for 2 hours 30 minutes or until dough is cooked through. Remove lid. Cool in cooker for 15 minutes, covered with the tea towel.

5 Just before serving, place remaining sugar, coffee and 1 tablespoon water in a small saucepan. Stir over medium heat until sugar dissolves. Cool slightly; drizzle over scrolls.

6 Transfer scrolls to a wire rack; serve immediately.