Equipment needed : Rolling pin, Baking pan 30 cm x 21 cm deep baking tray, Whisk
RECIPE
Dough
200 g 47% Full cream Milk (room temperature)
430 g 100% White Baker's Flour
4 g 0.9% Instant Yeast
8 g 1.9% Fine Salt
50 g 12% Egg (1 egg)
120 g 28% Unsalted Butter (room temperature)
75g 17% Castor Sugar
Note: Add 15 g of the sugar with the milk and heat to 31°C
Fillings
120 g Hazelnut Praline Paste / Nutella
Caramel (for Toppings)
120 g Thickened Cream / Pure Cream
90 g Unsalted Butter
200 g Castor Sugar
4 g Sea Salt Flakes
Method
For the Caramel
Remove the butter from the fridge to bring it to room temperature before starting.
Place the cream in a saucepan and gently heat until it comes to a mere simmer, then turn off the heat. Set aside until ready to use.
Meanwhile, place the castor sugar into a clean non-stick pan and melt over medium heat. Once the sugar have all fully melted, keep cooking the sugar until it starts to turn in to a golden caramel color while gently moving the darker part of the sugar towards the center of the stove occasionally with a heat proof spatula. (Refrain from stirring the caramel too much to avoid re-crystallization).
Once the sugar starts to turn in to a dark golden color, deglaze the caramel with the unsalted butter and whisk until they are fully melted, then add in the warm thickened cream while whisking. Be careful as the caramel can splatter.
Keep whisking the caramel for 2 minutes until the caramel stops bubbling as vigorously and starts to thickened slightly. Add the sea salt flakes and transfer into a jar and set aside until ready to use.
Note: If the caramel gets too thick as it starts to cool, simply heat the caramel gently in the microwave or over a water bath.
Storage: To store the excess caramel, place it in a jar with a lid in the fridge. The caramel can keep in the fridge for up to 3 weeks.
For the Dough
Note: Prepare a day ahead to make the dough. For best result, leave the dough in the fridge covered overnight or for at least 12 hours.
1. Mix 15 g of the sugar in the recipe with the milk in a heat proof bowl and gently heat to 31°C in the microwave. Stir in the instant yeast and leave at room temperature until the surface starts to bubble and becomes frothy. This process can take between 15 - 20 minutes depending on the ambient of your kitchen.
Meanwhile, soften the butter by mixing it with a wooden spoon or simply take it out from the fridge a couple of hours before starting to make the dough (it should be malleable but not melted).
2. Once the yeast mix is ready, place it together with the flour, salt, the rest of the sugar (60 g) and egg in a stand mixer bowl with a dough hook attachment. Mix at low speed for 3 minutes until the ingredients are all combined (at this stage the dough will look a little lumpy and slack). Increase the speed to medium and keep mixing for another 5 minutes until the dough starts to build some elasticity and starts to look smooth.
3. Add the softened butter a little at a time and after all the butter have been added continue mixing for a further 5 - 7 minutes until all the butter have been incorporated into the dough and the dough starts to pull slightly away from the side of the bowl. (at this point, the dough will still be really soft)
4. Lightly dust the work bench with baker's flour, transfer the dough on to the bench. Start by folding the edges to the center to tighten the dough, then flip the dough upside down so that the seam side is facing down. With the help of both your palm, roll the dough in to a smooth and tight ball.
Lightly dust a bowl large enough for the dough to grow double in size. Transfer the dough with the seam side down in to the bowl.
Cover the bowl with cling film and let the dough proof in the fridge standing at 4°C overnight or for at least 12 hours but no more than 24 hours.
(The dough will rise slightly at the next day but not too much. Do not worry, you will shape and cut the scrolls and leave to proof again at room temperature before baking).
5. Transfer the cold dough onto a lightly floured bench, gently press the dough down with your palm to deflate the dough slightly, then roll the dough with a rolling pin into a rectangle to around 36 cm - 38 cm (Length) x 30 cm (Width).
Spread the hazelnut spread over the sheet of dough, then from the longer edge, roll the dough away from you to form it into a log.
6. Grease a deep baking pan with butter or oil spray.
With the help of a serrated knife, cut the log into 3 cm x 12 individual portion and arrange the scrolls (cut side facing upwards) into the pan leaving a small gap in between the scrolls for it to grow bigger)
Note: You can trim off the edges that are uneven.
7. Cover the scrolls with tea towel and let it rest at room temperature to final proof or until it increases to 50% of its original size.
Meanwhile, preheat the oven to 180°C.
8. When the scrolls are ready, brush the top with egg wash then bake in the oven for 25 to 30 minutes or until the top have turn golden brown in color.
9. Turn off the oven and remove the baking pan from the oven. Brush the top with sugar syrup (This will keep the scroll soft for longer).
Drizzle the caramel on top then sprinkle with some seal salt flakes. Serve and enjoy.
Storage
The scrolls keep well at room temperature in an air tight container and can last for up to 5 days.
