Coffee rolls with Nutella
9 servings
210 minutes
Coffee rolls with Nutella are a delightful combination of tender dough with a rich coffee aroma and chocolate-nut sweetness. This dessert has roots in European cuisine, where baked goods with coffee notes are especially valued for their harmony of flavors. Thanks to espresso, the dough acquires a refined bitter note that perfectly complements the sweetness of Nutella and the caramel hints of brown sugar. Coffee rolls are suitable for a cozy morning breakfast or an evening tea party. They are pleasant to serve hot when the Nutella slightly melts, making each bite particularly tender. These buns are a true find for coffee and chocolate lovers, and their airy dough makes the pastry light yet rich at the same time.
1
In a large bowl, pour warm milk with yeast and melted butter, mix, and let it sit for about 5-10 minutes until the yeast activates.
- Milk: 118 ml
- Dry yeast: 10 g
- Butter: 2 g
2
Mix 1 teaspoon of espresso powder, sugar, and egg. Add the mixture with yeast.
- Instant espresso powder: 3 teaspoons
- Sugar: 3 tablespoons
- Chicken egg: 1 piece
3
Gradually add flour, mixing until the dough is uniform. If the dough is too dry, add a small amount of water. Conversely, if the dough is too sticky, add flour (but do not add too much flour, as the dough may become too dense).
- Wheat flour: 250 g
4
Place the dough on a lightly floured surface and knead for 7-10 minutes until it becomes smooth and elastic.
5
Place the dough in a pot or bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until it doubles in size, about 2 hours.
6
In a small bowl, mix brown sugar and 2 teaspoons of espresso powder.
- Brown sugar: 50 g
- Instant espresso powder: 3 teaspoons
7
Roll out the dough on a lightly floured surface into a rectangle of 25 by 30 cm.
8
Spread the Nutella evenly over the dough, leaving a 2 cm border around the edges. Sprinkle with a mixture of brown sugar and espresso.
- Chocolate-hazelnut spread: 150 g
- Brown sugar: 50 g
- Instant espresso powder: 3 teaspoons
9
Roll the dough very tightly, cut the ends, and divide into 9-10 segments.
10
Place the rolls in a 25 cm round baking dish.
11
Cover with a lid and let the dough rise until it doubles in size (about 45 minutes to 1 hour).
12
Preheat the oven to 190 degrees and bake for 15-20 minutes, or until the surface of the rolls turns golden.
13
Serve immediately while hot.
