Nutella, despite being around for years, has recently taken on a whole new life.
Having come a long way from the humble lunchbox sandwich, you can now get Nutella milkshakes, doughnuts, pasta and pies - with the first ever Nutella festival due to be held later this year in Adelaide.
With the frenzy in full force, I thought I'd take a classic, the cinnamon scroll, and give it a Nutella makeover.
A little patience is required when making these scrolls, but the reward is well worth the effort. Serve these little rolls with fresh berries and cream for an elaborate breakfast, or decadent dessert, or just indulge with a coffee mid afternoon.
If you'd like to serve these for brekkie, but don't want to be up baking at 6am, just let them prove slowly in the fridge overnight and simply bake the next day.
1 cup milk, warm
7 grams dry active yeast
1/3 cup unsalted butter, softened
1/2 cup white sugar
1 tsp salt
2 large eggs
4 1/4 cups flour (plus extra for dusting bench)
1/2 cup Nutella
1/2 cup hazelnuts, toasted and roughly chopped
To make the dough, add yeast to warm milk and stir, allow to sit for 5-7 minutes. Meanwhile, in the bowl of a stand mixer add sugar, butter, salt and eggs. Using the whisk attachment, mix to combine.
Change mixer attachment to dough hook and add the flour and milk and yeast mixture to the bowl. Mix for 3-4 minutes or until the dough is well incorporated and completely clean off the sides of the bowl.
Transfer dough to a clean, lightly oiled bowl and cover. Allow dough to rise in a warm, draft-free place for about 1 hour or, until doubled in size.
Once the dough has finished proving, roll out into a 40cm (width) by 30cm (height) rectangle on a well floured bench.
Gently spread the Nutella over the dough, making sure to leave a 1cm rim along the long edge furthest from you bare, then sprinkle the chopped, toasted hazelnuts over as well.
Working from the long edge closest to you, roll dough up tightly, then cut into 3cm slices. Dental floss as opposed to a knife works best for this step as it doesn't squish the dough.
Grease a large baking dish and arrange scrolls, be sure to leave a few centimetres between each scroll. Cover baking dish with a tea towel or plastic wrap and set aside in a warm place to prove for a further 30 minutes (if baking the next day stop here and allow rolls to prove in the fridge overnight).
While the scrolls are proving, preheat fan-forced oven to 180 degrees C. Remove cling film and bake scrolls for 15-20 minutes or until risen and golden brown (note: bake time will vary depending on how thick the slices were cut).
Remove scrolls from oven and allow to sit for 10-15 minutes. Serve warm. If you'd like, before serving, spoon a little extra Nutella over each scroll and sprinkle over a few extra toasted hazelnuts.