Raspberry & Nutella Bread Rolls

Yummy bread rolls filled with Nutella and fresh raspberries, drizzled with more Nutella!

Course Breakfast

Cuisine European

Keyword Bread

Prep Time 35

Cook Time 25

Resting time 2

Total Time 3

Servings

Calories 343kcal

Author thebakingexplorer

Ingredients

For the dough

550 g Strong white bread flour
1 Sachet Fast Action yeast (7g)
4 tbsp Caster sugar
¼ tsp Salt
285 ml Semi skimmed milk
75 g Butter or baking spread unsalted
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

Metric - US Customary

Instructions

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

Notes

Strong bread flour is the best option for bread as it is high in protein which assists in the forming of gluten - a protein that creates the rise in bread, as well as creating the lovely bread texture that we all know and love. You can also make this recipe with regular plain flour, the bread may just rise a little less.
If you are kneading the dough in your stand mixer, pop it into the bowl of your mixer and set it on a low speed with the dough hook attachment. Leave it to knead for 8-10 minutes, until the dough is smooth and supple, and comes away from the side of the bowl.
For more information on bread making, including a guide on how to knead by hand and lots of tips and tricks, check out my White Bread Loaf recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition