This has been a pretty amazing weekend. Yesterday, I got up bright and early and rode 100 miles on my bike from Boston to Cape Cod for the Best Buddies Challenge Ride. I rode with some pretty cool people from work, and we could not have had better weather – a little sunny but mostly overcast, not too hot, and no rain. Then, when we got to the finish, we got to eat lobster, drink beer, and listen to a Flo Rida concert, which is great by itself, but after a huge bike ride is especially awesome.
And if that wasn’t enough for my Saturday, I also got to eat FarFar’s cookie dough ice cream (with M&Ms, of course) while watching the Bruins obliterate the Blues in game 3 of the Stanley Cup Finals. By watch, I actually mean fall asleep on the couch during the second period, but I blame that on the bike ride.
This morning, I went to jazz brunch with some friends from college, and generally got to have a leisurely afternoon baking, which I honestly can’t remember the last time I had time for. So, naturally, I took advantage, and am giving you a new Ottolenghi recipe today: Nutella, Sesame and Hazelnut Rolls.
These feel like they need a better, more punchy name, but the name does describe what they are: rolled up cookies filled with Nutella, chopped hazelnuts, and toasted sesame seeds. Dusted with some confectioners sugar for good measure, of course.
And because I didn’t make ice cream this week, these are coming in to work tomorrow! There’s only 10, though, so get to the office early.
To make these, start by making the dough. In a large bowl, combine the flour, yeast, sugar, 2 tablespoons of olive oil, and salt.
Next, add the warm water and mix with a spatula until combined.
Turn the dough out onto an oiled surface and knead for about 3 minutes, until smooth and elastic. Place in an oiled bowl and cover with a damp kitchen towel to rise for 40 minutes, or until doubled in size.
Meanwhile, prep everything else. If you can’t find pre-chopped hazelnuts at the store, roast some yourself and skin them. The easiest way to do this is toast them at 350°F for 10 minutes, transfer them into a kitchen towel, and rub until the skins come off. Mix the chopped hazelnuts with the sesame seeds in a small bowl.
Zest the orange and set in a prep dish.
Heat up the Nutella in the microwave in 15 second increments, until smooth and spreadable.
When the dough is ready to use, roll it out on a lightly floured surface into a rectangle about 12×16.
Spread the Nutella on the dough, leaving about a 3/4 inch border on one long edge.
Sprinkle the orange zest evenly over the Nutella. My zest-sprinkling skills could use some work, but you roll it up anyways, so perfection isn’t necessary.
Reserve 1 tablespoon of the hazelnut and sesame seed mixture. Sprinkle the rest over the Nutella.
Roll up the dough starting on a long edge, rolling toward the edge with a border.
Brush the log with the remaining 1 tablespoon of olive oil. Sprinkle the reserved hazelnuts and sesame seeds over the log, pressing in to secure them. Cut off the ends, then cut into 10 equal pieces.
Place on a baking sheet lined with parchment paper (or sprayed with cooking spray if you, like me, never remember to buy parchment paper). Bake at 425°F for 10 minutes, until golden brown.
Use a fine mesh sieve to dust with confectioners sugar.
Transfer to a wire rack to allow to cool.
See? Super easy. Scariest part is the yeast, but miraculously, my dough rose. I’m used to sourdough starter, which is much more forgiving, and am always surprised when yeast does the trick.
Store these in an airtight container, and I’m pretty sure they’re going to make good breakfast cookies.
Nutella, Sesame and Hazelnut Rolls
- 1 cup + 3 tablespoons (150g) bread flour
- 1 packet fast-acting instant dry yeast
- 1 1/2 teaspoons granulated sugar
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 cup lukewarm water
- 1/4 cup chopped hazelnuts
- 2 tablespoons toasted sesame seeds
- 1/2 cup Nutella, softened by heating in microwave
- Zest from one orange
- 2 teaspoons confectioners’ sugar
- In a large bowl, mix four, yeast, granulated sugar, 2 tablespoons of olive oil, and salt.
- Add water and mix with a spatula until dough starts to come together.
- Turn dough out onto an oiled surface and knead for 3 minutes, until elastic and smooth.
- Place dough in oiled bowl and cover with damp kitchen towel. Allow to rise in a warm place for 40 minutes.
- In a small bowl, combine chopped hazelnuts with sesame seeds.
- Roll our dough into a 12×16 rectangle. Spread Nutella on dough, leaving a 3/4-inch border on one long side.
- Sprinkle orange zest evenly over Nutella.
- Reserve 1 tablespoon of hazelnut and sesame seed mixture. Sprinkle remaining mixture over Nutella.
- Roll up dough, starting at the long edge without the border, into a log.
- Brush with remaining 1 tablespoon of olive oil. Sprinkle remaining hazelnut and sesame seed mixture over the top, pressing in to secure.
- Cut ends off of the log. Cut the dough into 10 equal size pieces.
- Place on a baking sheet lined with parchment paper, seam down. Bake at 425°F for 10 minutes, until golden.
- Dust with confectioners sugar through a fine mesh sieve. Remove to a wire rack to cool completely.