Nutella, Sesame and Hazelnut Rolls
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 soen the Nutella (until it’s nearly runny) be ore spreading it.
cup plus tablespoons bread lour, plus a little extra to dust the work sur ace
¾ teaspoon ast-acting instant dried yeast
½ 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, soened (in the microwave or gently on the stove, until easily spreadable) small orange, inely zested to get 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
. 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 -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 © . Published by Ten Speed Press, an imprint o Penguin Random House.