SOFT ROLLS FILLED WITH HAZELNUT CREAM – CHILDHOOD SNACK
The stuffed rolls similar to flauti, filled with Nutella, reminiscent of childhood recipes.
This is such a decadent recipe that the tray disappeared in one bite: two hours to make them, two minutes to devour them!!
But I’m always so happy when the children adore what I prepare for them; it makes me so proud.
So, let’s make my recipe!
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Cooking time: 18 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 1/3 cups type 0 flour (half manitoba)
- 1 1/6 cups milk (I used lactose-free)
- 2 eggs
- 2 tbsp olive oil
- 1 2/3 tsp active dry yeast (12 g fresh yeast (about 0.4 oz))
- 1/2 cup sugar
- 4 tbsp butter (I used lactose-free)
- 1 tsp salt
- 1 lemon (grated zest)
- 1 tsp vanilla
- hazelnut spread (Nutella)
- 1 cup milk
- 3/8 cup liquid sourdough starter
Tools
- Stand mixer
Steps
For those using sourdough starter, refresh it at a 1:1:1 ratio and then use it at double quantity, remembering that resting times will be longer.
For those using dry yeast, reactivate it by subtracting 50 g of water from the total recipe (please remember), then read the instructions on the packet.
In the bowl of a planetary mixer (or by hand), pour the yeast into the lukewarm milk and, using the dough hook, start to dissolve it. Then add the eggs, sugar and all ingredients except the butter and salt.
Mix until you obtain a nice ball that pulls away from the sides of the bowl.
Let rest for 10 minutes.
At this point add the salt and the butter in several additions.
If you are kneading by hand, at this point it may seem that the dough falls apart; don’t worry, with a pinch of patience it will become smooth again.
Let rest for half an hour.
Now cover the bowl with plastic wrap and allow it to double in size.
If using sourdough starter, place it in the refrigerator overnight; the next morning take it out and let it acclimate to room temperature for a couple of hours.Deflate the dough and transfer it to a work surface, divide it into pieces of about 100 grams each; shape them into balls. Let the dough rest for half an hour so as not to stress it.
Take a ball, oil your hands and the work surface well and flatten it into a rectangle.
Place the chocolate on the upper part, fold over with a strip of dough, cut strips and roll them up.
Place on a baking tray and allow another couple of hours of proofing.
Preheat the oven to 392°F and wait until it reaches temperature.
Brush with an egg yolk; bake the flauti (if you can create steam by misting water, even better) for 10 minutes and then lower to 356°F for the final 8 minutes to finish cooking well.
If your oven is very powerful, bake directly at 356°F for 18 minutes.The SOFT ROLLS FILLED WITH HAZELNUT CREAM – CHILDHOOD SNACK are ready.
