IMG_5151.JPG

Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

more about me...

 

search

recipes, ingredients or category

instagram

subscribe

instagram

Choc Hazelnut Praline Buns

Ok, so don't hate me but. I really don't like cinnamon buns. I have absolutely no problem with the dough or the topping, in-fact I love those. It's the cinnamon. I'm sorry, I just can't teach my tastebuds to enjoy the flavour.

This is why I have adapted the cinnamon roll with flavours that I love. Chocolate and Hazelnut, who doest love that?



Makes 16 Medium Sized Rolls

INGREDIENTS

Dough

3/4 Cup Warm Full Fat Milk (44c)

1 Sachet of Active Yeast

1/4 Cup Caster Sugar

1 Egg plus 1 Egg Yolk

1/4 Cup Butter (Melted)

3 Cups Bread Flour

Sprinkle of Salt


Filling

1/4 Butter (Room Temperature)

2 Handfulls Hazelnuts

2tbs Caster Sugar

1tbs Water

30g Chocolate 70%


Topping

150g Icing Sugar

2tbs Water


METHOD

- Firstly, its time to make the dough. Over a medium heat, bring the milk to a medium heat. A thermometer is useful here. You want it to be around 44c. Once it reaches that temperature, add the yeast and allow to sit.

- Now, melt your butter and add the sugar, eggs all together.

- Add the butter sugar mix to the milk and combine.

- If you have a mixer with a dough hook, that comes in really handy now! Into your mixer, add the wet mixture and tip in the flour and salt. Turn the mixer onto a medium speed and it will knead and beat the mixture for you and save you from kneading by hand. Leave it kneading for about 5 minutes.

- Once finished, add the dough into a well oiled bowl large enough to allow the mix to double in size. Cover it with clingfilm and a tea towel and leave in a warm area to prove.

- Whilst the dough proves, make the praline. Do this by adding the hazelnuts, sugar and water into a pan over a medium heat. Mix it together at the start then leave to caramelise. Once golden, pour onto baking paper and allow to cool completely.

- After the dough has doubles in size (1-3 hours) remove from the bowl onto a floured surface or baking paper. Roll out into a large rectangle approximately 3/4cm thick.

- Now, back to the hazelnut brittle. Using a blender, break up the hazelnut mix into a nice fine consistency.

- Next, onto the dough, spread out the room temperature butter. Sprinkle 3/4 of the brittle mixture over the dough and grate the chocolate. (See image)

- Roll the dough up and cut 1 inch wide rolls.

- Place into dish and cover again for 20 minutes. Allowing to rise a little again.

- Bake in the oven at 180c/350f for 15/20 minutes.



  • LinkedIn
  • Pinterest
  • Instagram

2020 - ELFoodie Life - All Rights Reserved.