Pastry

That’s right, Nutella has it’s own special day and there’s a website just for the occasion just click here to visit it.  Sara of   Ms Adventures in Italyand Michelle from Bleeding Espressothought that Nutella was so incredible that it deserved it’s own special day.  Why not give Nutella it’s own day of honor; this creamy chocolate spread tastes so good and can be enjoyed in a multitude of ways.

Anyone who wanted to  “honor” Nutella on World Nutella Daywas encouraged to make something using Nutella.  It didn’t necessarily have to be a special or original recipe, it could be something as simple as spreading Nutella on a piece of bread and enjoying it.  It’s so easy to find something to pair with Nutella!

For those of you who aren’t familiar with Nutella, here’s some background:

So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmontregion of Italy (northwest), to extend the chocolate supply.  The original version of Nutella spread was called “pasta gianduja,” pasta which means paste, and “gianduja” which is the name of a carnival character famous to the region, a character that can be found in the first advertisements for the product.  This original form of Nutella was actually made in loaves and wrapped in tinfoil, so it could be sliced and placed on bread for mothers to make sandwiches for their children.  But many children, as you could imagine, would throw away the bread and only eat the pasta gianduja!  So Mr. ferrero altered the product into a paste that came in a jar, so the paste could be spread on the bread.  This then became known as “supercreama gianduja,” because it was a spread-able version of the gianduja.  “Supercreama gianduja” was eventually renamed “Nutella” in 1964, with the origin of the word being “nut” and the “ella” giving it a soft ending.  

The early version of Nutella spread was received very well once introduced, since it was a much more inexpensive way for people to enjoy something that tasted so good…a kilo of chocolate at the time was 6 times the cost of a kilo of pasta gianduja.  So Nutella was a product that everyone could, and did, enjoy.  The product became so popular that Italian food stores started a service called “The Smearing”.  Children could go to their local food store with a slice of bread for a “smear” of “supercrema gianduja.”

Nutella was first imported from Italy into the U.S. over 20 years ago, in 1983, mainly in the Northeastern part of the country.  The popularity of Nutella grew steadily over the next 10 years, and demand became so strong that the Ferrero company decided to build a plant in the U.S., in Somerset, NJ.”

For the dough:

1 Package quick rising yeast

1/2 Cup warm water

5 Tablespoons butter, melted

1/4 Cup sugar

1 Egg, lightly beaten

3/4 Cup warm milk

1 1/2 Teaspoon salt

3 1/2 Cups flour

1 Tablespoon honey

For the filling:

1 Jar Nutella spread

2-3 Tablespoons instant coffee grounds

4 Tablespoons granulated sugar, divided

2 Tablespoons butter, melted

For the topping/glaze:

1 3/4 Cups powdered sugar

2 1/2 Tablespoons butter, melted

2-3 Tablespoons milk (add 1 spoon at a time until mixture reaches desired consistency)

1/4-1/2 Cup mini milk chocolate chips

Directions:

Pour yeast packet in a small bowl and then add warm water.  Set aside to let dissovle.

In a mixing bowl add the melted butter, sugar and egg and mix well.  Once mixutre is combined add in salt, yeast mixutres and 1 cup of flour and mix.  After the flour is mixed add honey and 3/4 cup milk and incorporate completely.  Once the milk and honey is mixed in slowly add the remaining flour and knead util mixture pulls together and makes a ball…about 5-10 minutes.  (You can knead the dough by hand or with an electric mixer and dough hook) 

Place down in a bowl that has been sprayed with Pam and the bottom is lightly sprinkled with flour.  Spray top of dough ball with Pam/cooking spray and sprinkle lightly with flour.  Cover bowl with a dish towel and let sit until dough has doubled in size, about 1 hour to 1 hour and a half.

Once the dough has doubled in sides, role out on a well floured surface.  Role the dough until it’s about a 9×15 rectangle.  Once the dough has been rolled pour the 2 tablespoons of melted butter over it and spread. 

Sprinkle 2 tablespoons of sugar over the melted butter. 

Spread entire jar of Nutella spread over  the dough, making sure all of the dough is covered. 

Sprinkle the Nutella with the instant coffee granules and the remaining 2 tablespoons of sugar.

Once the Nutella is spread and the sugar and coffee are sprinkled begin rolling up the dough.  Beginning at the 15 inch side, role the dough and press the edges to to seal.  Cut the dough into 12-15 slices, slices will vary depending on how big the dough is cut.  (I got 14 slices out of mine)

Place rolls on either a greased cookie sheet or in a round pan.  (If you don’t have a ran pan, just place in a circle on a cookie sheet.)  Let the rolls sit and rise another 45 minutes.

Preheat the oven to 350 F.

After the rolls have set for 45 minutes sprinkle with 1/4 cup of mini chocolate chips.

Place in a preheated oven.  Cook for about 25-30 minutes or until rolls are a golden brown and cooked all the way through.  Remove rolls from oven to cool.

For the icing/glaze:

In a bowl mix together butter and powdered sugar.  When the mixture begins to thicken begin adding the milk and mix together until reaching a thicker consistency that can still be easily drizzled.

Once the glaze is complete drizzle or pour over the Nutella rolls and the sprinkle the remaining 1/4 cup of mini chocolate chips over the glazed rolls. 

Once the rolls have completely cooled transfer into a well sealed container.

Recipe Source: Lynsey