And one of our favourite treats for this time of year are these Chocolate + Hazelnut Swirls. They are a delicious combination of flavours with rye flour, chocolate and hazelnut along with some crunchy chopped hazelnuts and a beautiful shiny glaze to finish.
We’ve given you two ways you can enjoy this satisfying combination – you can make about 6-8 individual scrolls or 2 lovely larger knots that are perfect to serve for an afternoon tea.
Gently warm the Rice Malt Syrup, Coco Quench and coconut oil in a small saucepan, stirring, until melted and well combined.
Sift the dry ingredients into a large bowl, add the warm (but not hot!) Rice Malt Syrup mixture and stir through until the dough comes together. Turn dough out onto a lightly floured surface and knead for 5 mins, or until smooth and elastic. Place in a lightly oiled bowl, cover and let rise in a warm spot until doubled in volume, approx 1 hour.
Once doubled, punch dough down and turn out on to a lightly floured surface. Cover with the upturned bowl and let rest for 10 mins. Meanwhile, preheat oven to 190°C.
To make scrolls
Grease a circular pie dish (approx 8 cm diameter), and once dough has finished resting, roll out to a 7 x 20cm rectangle. Spread a decent layer of COCO² Hazelnut and top evenly with most of the hazelnuts, but reserving a little for the garnish later.
Starting at the short end, carefully roll the dough up to create a log. Slice into 6-8 even pieces, arrange in the pie dish, cover and leave to rise for 30 mins.
To make knots
Line a baking tray with baking paper and, once dough has finished resting, roll out to a 13 x 25cm rectangle. Spread a decent layer of COCO² Hazelnut and top with most of the hazelnuts, but reserving a little for the garnish later.
Starting at the long end, carefully roll the dough to form a long log (you might find it easiest to move the log to the baking tray now so you don't have to worry about moving it once it has been cut).
With a sharp knife, slice the long lengthways so that you have three strands - but remember to leave a 2cm section uncut at the top of the log for stability. Plait the 3 strands over one another, turning each strand as you go to make sure that the filling is facing up. Once plaited, bring the two ends of the log together and arrange into a pleasing shape.
You can do this with the entire log to make one large knot. But if you would prefer to make smaller knots, before slicing into 3 strands, cut the log lengthways into 2-4 sections, then individually slice these smaller logs into three and follow the same plaiting instructions.
Cover and leave to rise for 30 mins.
For both scrolls and knots
Bake in the oven for 30-35 mins, or until golden brown.
If you would like to glaze your Choc Hazelnut delight, allow it to cool for 5 mins when you take it out of the oven before glazing the top of your buns using a brush and Rice Malt Syrup and then sprinkle the remaining hazelnuts on top.
