Examtimes do crazy things to everyone. Bad weather does crazy things to me. Examtimes AND bad weather? No good combination. The weather has been really bad the last few days (kinda warm, but kinda not, and always raining) and in combo with exam time this leads me to any measure I can find to not go crazy (eating Nutella with a spoon, anyone?).
So I figured since I am eating with it anyways I might as well bake with it (the logic behind this is nonexistent, but hey) and out came these Nutella Almond rolls. Now let me tell you, it’s Nutella at it’s finest. Soft, chewy dough with Nutella and some crunchy almond pieces for interesting texture and taste. Heaven in circles, I’d say. And the perfect anti-stress measure. If you were really lazy/stressed/not feeling like baking, you could probably use some pre-made yeast dough (crescent rolls, anyone?), but even with homemade dough these are really quick and easy to make and will guaranteedly cheer up your mood!
After making the dough and letting it rise for 30 minutes (only 30 minutes, guys), the only thing you will have to decide on is the thickness of the dough: if you want rolls that are a little more crispy, you might want to roll it out thinner (plus it yields more rolls). If you want thick, chewy rolls, the dough needs to be thicker. That’s it. Just slather that nutella on top and sprinkle with some almonds.
Roll up from the long side (if you want more, but thinner rolls) or the short side (fewer, but thicker, since the diameter of the roll is bigger). Cut into equal size pieces (about 1.5 cm wide), transfer on a baking sheet.
Now you really want to spread them out enough because those will spread – hello, yeast!
And faster than you can think they are done – proudly under display in the bad light of our kitchen counter because somewhere you gotta get light from. And I won’t judge if you drizzle them with some extra Nutella for added anti-crazy-going-ness!
What’s your favorite stress food?
With love from the student kitchen,
Effortless Nutella Almond Rolls
This is what you need:
500 g (2 cups) flour
1 pck active dry yeast
1 pinch of salt
75 g (5 tablespoons) Butter
250 ml (1 cup) milk – non dairy works too
1 pck (1 tablespoon) vanilla sugar
75 g Sliced almonds
4 Tablespoons Nutella
And this is how we do it:
1. In a bowl, melt the butter. Once melted, stir in the milk and keep stirring until it is well-mixed.
2. In another bowl, mix all the dry ingredients
3. Add the wet to the dry ingredients. First, stir with a spoon to roughly incorporate everything, the knead the dough with your hands until a uniform dough forms. Knead for another 10 minutes to allow pockets of air to form.
4. Cover the bowl with the dough with a clean cloth and let it rest for 30 minutes.
5. Preheat the oven to 180°C/ 350°F.
Take the dough out of the bowl. on a floured surface, roll out the dough into a rectangle (for softer rolls, the dough has to be 1 cm thick (=0.3 in), if you want to get more rolls/thinner layers you can also spread it out more.
6. Spoon your Nutella into a bowl. Give it two short bursts of 10 seconds (not more, otherwise it will burn and get hard) in the microwave so it will be more fluid.
7. Spoon your Nutella onto the dough, making sure you cover everything. Sprinkle the almonds on top.
8. Roll up your dough beginning at the long side of the rectangle (if you begin at the short side, this will result in fewer, but thicker rolls).
9. With a very sharp knife, cut the dough roll in slices (about 2 cm/0.6 in) thick. You should get about 15 rolls. Place on a baking sheet lined with parchement paper, being careful to leave enough space in-between.
10. Bake the rolls for 20-25 minutes or until golden brown. Take them out of the oven and let them cool down. When cooled, drizzle them with some more melted Nutella and enjoy.
Rolls can be kept in an airtight container at room temperature for a few days. However, since this is yeast dough, they are best enjoyed on the day they were made!
This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit. Thanks!