Halloween Black Nutella Rolls
Welcome to my spooktacular food blog, where we're conjuring up a bewitching treat just in time for Halloween!
As the nights grow longer and the air turns crisp, we're embracing the dark and delicious side of the season with a sinfully scrumptious recipe that combines the rich indulgence of Nutella with a hauntingly alluring black rolls.
With the crisp air of fall and the mysterious spirit of Halloween in the air, there's no better time to conjure up a treat that's as dark as the night and as sweet as your deepest cravings. These sinfully rich and bewitchingly beautiful rolls are a testament to the creative magic of seasonal baking.
Prepare to get your hands dirty!
Heat up the milk, then stir in a tablespoon of sugar and yeast, and leave it for 10 minutes.
Whisk together flour, sifted cocoa and black cocoa, a pinch of salt and the rest of the sugar. Then, add the milk with yeast, melted butter and the eggs, and knead into a dough.
Cover with a kitchen towel and leave in a warm place for 2 hours to rise.
Roll it thinly out on a floured surface, then spread Nutella over it.
Roll out the dough on a floured surface into a thin rectangle, then spread the filling all over the dough evenly.
Roll it tightly into a long log, then cut of the ends.
Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
Bake them in a preheated oven at 180°C/356°F for 22 minutes.
Once baked, leave them to cool down to room temperature.
Heat up the marshmallows in a microwave for 30 seconds, then using your fingers, make the marshmalloe webbing around the rolls.
Halloween Black Nutella Rolls
Ingredients
Instructions
- Heat up the milk, then stir in a tablespoon of sugar and yeast, and leave it for 10 minutes.
- Whisk together flour, sifted cocoa and black cocoa, a pinch of salt and the rest of the sugar. Then, add the milk with yeast, melted butter and the eggs, and knead into a dough.
- Cover with a kitchen towel and leave in a warm place for 2 hours to rise.
- Roll it thinly out on a floured surface, then spread Nutella over it.
- Roll out the dough on a floured surface into a thin rectangle, then spread the filling all over the dough evenly.
- Roll it tightly into a long log, then cut of the ends.
- Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
- Bake them in a preheated oven at 356°F for 20-22 minutes.
- Once baked, leave them to cool down to room temperature.
- Heat up the marshmallows in a microwave for 30 seconds, then using your fingers, make the marshmalloe webbing around the rolls.
