Nutella Opening

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?

1. 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.
2. 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.
3. 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.
4. Prepare the meringues by dividing them into 9 equal parts. Cover with cling film and leave to ferment for 15 minutes.
5. Take the fermented meringues on the counter and spread them as thinly as you can without tearing them by applying butter.
6. Spread 1-2 spoons of Nutella in the middle of the rolled dough. Then roll it and rotate it as in the photo.
7. Apply the same procedure to all meringues and place them on the tray at 3-4 cm intervals.
8. 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.