Nutella Opening
Release Date: 28-05-2011
The 2nd delicious recipe of our event with Nutella, opening with Nutella. I think it turned out to be an even more attractive recipe than the nutella pastry. As soft as the opening we normally prepare, but seductive :)
It is very important for the dough to leaven well, so the higher the common temperature, the better. Another important point is to roll the dough thinly but without tearing it, the thinner you roll it, the softer it will be.
The hands you see during the making of the recipe belong to dear Özlem :) I added the remaining photos to flickr, then you can reach the gallery from here.
Ingredients for Nutella Rolling Recipe
- 500 g flour
- 250 ml. That
- 75 g sugar
- 25 gr. Fresh yeast
- 12 gr. salt
- 50 ml. liquid oil
- 1 pieces of eggs
- 200 gr. butter at room temperature (for rolling out the meringues)
- 500 gr. nutella
How to Make Nutella Rolling Recipe?
- Take the flour in a deep mixing bowl. Add salt and sugar to it and mix. Make a hole in the middle of the flour.
- Melt the yeast with a little water and pour it into the middle of the pool you opened in flour, add oil and water and knead.
- When you get a soft dough that escapes from the kneading bowl, take the dough to the floured counter, knead it a little more and turn it into a roll.
- Prepare the meringues by dividing them into 9 equal parts. Cover with cling film and leave to ferment for 15 minutes.
- Take the fermented meringues on the counter and spread them as thinly as you can without tearing them by applying butter.
- Spread 1-2 spoons of Nutella in the middle of the rolled dough. Then roll it and rotate it as in the photo.
- Apply the same procedure to all meringues and place them on the tray at 3-4 cm intervals.
- Brush them with egg yolk and sprinkle with sesame seeds. After fermenting for 50 minutes in a preheated oven at 15 degrees, bake at 200 degrees until golden brown.
I used 1 packet of dry yeast instead of fresh yeast. The recipe is really great! Thanks :)
Can it be made with dry yeast instead of fresh yeast, can you give a glass or spoon size instead of grams?
I wish you had written the ingredients not in grams, but in spoons or something...
Can you tell us a little bit about how butter is used to open the meringues?
It looks like a very good thing, I want to make it because I'm a nutella patient, but I don't have yeast, but I don't have any alloy :D Can we do this with dry yeast?
I made this recipe yesterday. Everyone loved it, it was really delicious. The weights are very precise, the result is perfect when applied exactly. I recommend it to anyone who loves Nutella.
Thank you for the recipe. I think it was the most delicious pickle I've ever eaten.
It looks really delicious. It seems like an excuse to make it for children when I eat it the most. Well done. I would really appreciate it if you would follow my blog. Thank you in advance.
cerennmutfagi.blogspot.com
This trench beats all the other trenches :) In a word, it looks delicious :) I was already very confused at the Nutella event that day. It smells like sweet, as if it has come this far :) Good luck to your hands, honey and sugar :)
I wish you could come my dear, it tastes amazing when it's hot. Love…
Well done, it's a great idea, and with my ideal love for children...
Thank you Ozgen, I definitely say it should be tried :)