Nutella, Se­same and Hazel­nut Rolls

Forward Magazine - - & -

Two as­sump­tions quali y these or “Ot­tolenghi SIM­PLE”: One is that ev­ery­one has a jar o Nutella in the cup­board, hence “P” or pantry-led (a bit o a stretch, we know!), and the other, or the “E,” that mak­ing your own dough and rolling it up into all sorts o de­li­cious­ness is eas­ier than it looks. The re­sult is some­thing be­tween a cake and a cookie, best en­joyed as a treat with a cup o tea or co…ee. The dough is del­i­cate, so it’s im­por­tant that you so‡en the Nutella (un­til it’s nearly runny) be ore spread­ing it.

Makes

rolls

ˆ cup plus ‰ ta­ble­spoons bread lour, plus a lit­tle ex­tra to dust the work sur ace

¾ tea­spoon ast-act­ing in­stant dried yeast

ˆ½ tea­spoons gran­u­lated su­gar

‰ ta­ble­spoons olive oil, plus a lit­tle ex­tra or greas­ing ¼ tea­spoon salt Brim­ming ¼ cup luke­warm wa­ter

Mounded ¼ cup blanched hazel­nuts, toasted and roughly chopped

” ta­ble­spoons se­same seeds, lightly toasted

½ cup Nutella, so‡ened (in the mi­crowave or gen­tly on the stove, un­til eas­ily spread­able) ˆ small or­ange, in­ely zested to get ˆ tea­spoon

” tea­spoons con ec­tion­ers’ su­gar

. Put the lour, yeast, su­gar, ta­ble­spoons o the oil, and the salt into a large bowl and mix to com­bine. Gen­tly pour in the wa­ter, then, us­ing a spat­ula, bring the mix­ture to­gether un­til com­bined. Trans er to a lightly oiled sur ace and, with lightly oiled hands, knead the dough or  min­utes un­til so and elas­tic. You may need to add a lit­tle more oil i the dough starts to stick to the sur ace or your hands. Trans er to a lightly oiled bowl and cover with a clean, damp kitchen towel. Let rise in a warm place or ­ min­utes, un­til nearly dou­bled in size.

. Pre­heat the oven to

‚° F.

. Com­bine the hazel­nuts and se­same seeds in a small bowl and set aside ta­ble­spoon.

. On a lightly loured sur ace, roll the dough out into a x ‡-inch rec­tan­gle, so that the longest side is to­ward you, par­al­lel to the work sur ace. Us­ing a spat­ula, spread the dough with Nutella, leav­ing a Š-inch bor­der on the top edge. Sprin­kle the or­ange zest evenly over the Nutella, then scat­ter the se­same seed and hazel­nut mix on top. With the longest side still to­ward you, roll the dough into a long log. Brush with the re­main­ing ta­ble­spoon o oil, then sprin­kle on the re­main­ing

ta­ble­spoon o se­same seed and hazel­nut mix (press them into the dough gen­tly, so they stick). Trim the ends and cut the roll into ­ seg­ments, each “ inches long, and trans er to a parch­ment-lined bak­ing sheet, seam side down.

‚. Bake or about ­ min­utes, un­til golden brown. Dust with the con ec­tion­ers’ su­gar and let cool slightly. Serve.

Reprinted with per­mis­sion rom “Ot­tolenghi Sim­ple: A Cook­book” by Yo­tam Ot­tolenghi, copy­right © š›œž. Pub­lished by Ten Speed Press, an im­print o Pen­guin Ran­dom House.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.