I’ve been dreaming about making these Raspberry & Nutella Bread Rolls for a while. They are made from soft enriched bread dough that I’ve filled with Nutella and fresh raspberries. The sweet chocolate goes so well with the fruity raspberries, it’s a combination I’ve had on toast many times before and really enjoyed! The process is similar to making cinnamon rolls, just the filling is different – but no less delicious! They’re amazing warm fresh from the oven, or you can reheat them later and have them with ice cream.
I started by putting the plain flour, fast action yeast, salt and sugar in a large bowl, then stirred them together.
In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract. I let the mixture cool for 5 minutes, then whisked the egg into it.
I poured the milk mixture into the flour mixture and brought everything together into a sticky dough.
To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes. Then I placed it in a covered oiled bowl to rise for 1 hour.
When it had risen, I rolled it out to a size of about 40 x 30cm (16 x 12″). I spread the Nutella over it, then added the raspberries which I cut in half.
I rolled the dough into a sausage shape and used a sharp knife to cut it into equal pieces, marking out the pieces before I cut with a ruler.
I covered them again and left them to rise for an hour.
They baked on 180C Fan/200C/350F/Gas Mark 4 for 20-25 minutes, until golden brown.
For extra yummyness I drizzled warm Nutella over the Raspberry & Nutella Bread Rolls, and sprinkled on some freeze dried raspberries.
The Raspberry & Nutella Bread Rolls were so tasty! Especially warm from the oven! The bread was super soft, and the sweet Nutella and juicy raspberries were so perfect together.
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Raspberry & Nutella Bread Rolls
For the dough
- 550 g Strong white bread flour
- 1 Sachet Fast Action yeast (7g)
- 4 tbsp Caster sugar
- 1/4 tsp Salt
- 285 ml Semi skimmed milk
- 75 g Butter or baking spread
- 1 Egg large
- 1 tsp Vanilla extract
For the filling
- 200 g Nutella
- 200 g Fresh raspberries
For decoration (optional)
- 1 heaped tbsp Nutella warmed in the microwave for 30 seconds
- 2 tsp Freeze dried raspberries
Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together
In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract. Let the mixture cool for 5 minutes or until lukewarm, then whisk the egg into it
Pour the milk mixture into the flour mixture and bring everything together into a sticky dough
Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment
Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size
Roll out the risen dough into a rectangle measuring roughly 40 x 30cm (16 x 12").
Spread the Nutella over it, then cut the raspberries in half and add them on top of the Nutella
Roll the dough into a sausage shape from the longest side, used a sharp knife to trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick
Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and a tea towel and leave them to rise for 1 hour
Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
Bake the rolls for 20-25 minutes, until golden brown
Drizzle with warm Nutella and sprinkle over the freeze dried raspberries if using
Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be frozen without the decoration
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