Today I had a great craving for something sweet and flipping through my recipe book, the recipe for the soft Nutella roll caught my eye, a sweet roll of biscuit dough.
But what is the sweet biscuit dough roll?
The biscuit dough is a thin and soft base similar to sponge cake that can be filled in different ways and then rolled up.
Thanks to the air incorporated into the whipped eggs, there is no need for yeast.
To tone down the strong taste of eggs, vanilla extract is added, but I don’t always have it at home, so I easily replace it with grated lemon zest as seen in the video.
By the way, did you know I have a YouTube channel? Look for me as Anna foodiamo.
The recipe for the sweet biscuit dough roll is simple.
All that’s left is to write down the doses and procedure and get to work right away.
Oh, I forgot, being a real gourmand, I fill the sweet biscuit dough roll with Nutella!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs (room temperature)
- 2.1 oz sugar
- 1.8 oz cornstarch
- 1 tsp vanilla extract
- to taste lemon zest (as a replacement for vanilla extract)
- 1/3 cup vegetable oil
- to taste Nutella®
- to taste powdered sugar
Tools
that help us
- 1 Spatula
- 1 Parchment paper
Preparation
To prepare the biscuit dough, separate the whites from the yolks (eggs) and whip to stiff peaks;
Add the sugar gradually with the beaters still running;
Wait until you get a puffy and frothy mixture;
Add the lemon zest and mix with a hand whisk;
Pour the oil in a thin stream, mix;
Add the cornstarch, mix;
Mix from the bottom up gently to not deflate the eggs;
On a 12×16 inch baking sheet, place buttered parchment paper and pour the biscuit dough mixture;
Level the surface perfectly;
In a static oven at 356°F for about 15 minutes;
Let it cool slightly before removing the other side of the parchment paper;
Once cold, move on to the desired filling and rolling.
It is advisable to keep it in the fridge for at least 1 hour before cutting.
FAQ (Questions and Answers)
Why should lemon zest be added?
Grated lemon zest tones down the strong taste of the eggs.
What is the biscuit?
In French, biscuit is translated into Italian as pan biscotto. It is a thin and soft base similar to sponge cake that can be filled in various ways and then rolled up.
