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Nutella Pastries

I really love making Laminated pastry. I think the praise I received from Mr H from my time on #GBBO is probably the biggest reason for this. Here is an old post of mine from the early days if you need a visual of how to achieve the folds etc.
300 g strong white flour
7g salt
7 g fast action yeast
45 g caster sugar
225 ml lukewarm milk
200 g cold unsalted butter
4 tbsp of Nutella
1 Tbsp of chocolate nibs or chopped hazelnuts 

The evening before you want to eat these weigh out the first 5 ingredients into a bowl,  give a good mix by hand or with the bread hook in your free standing machine, until the dough comes together.

Turn out knead for 5 minutes. I love to knead by hand, I find it really relaxing almost therapeutic. But of course you can use a machine with a bread hook. 

 Put back into a greased covered bowl, and leave for an hour until doubled in size.

Place the butter on a piece of parchment paper on the work surface, cover with another piece and flatten with a rolling pin, 20x40. Chill in the freezer.

Once the dough has doubled in size turn out onto a floured surface and knock back.

Roll out into a 20x60 rectangle.

Place the chilled flattened butter on the top 2 thirds. Fold the remaining 3rd up over the butter.

Then fold down the top 3rd, place in fridge to rest for an hour, repeat this process 4 times. Leave in fridge over night.

The next morning roll into a 20x50 rectangle and spread with the nutella, it helps to use a metal palette knife dipped in boiling water and wiped. Sprinkle with either the nibs or nuts and roll up like a swiss roll, cut into 12 equal rounds. Place onto a lined baking sheet and use a clean palm of your hand to gently press down, Cover with clingfilm and leave for about an hour to double in size. 

Preheat the oven to 200˚c

Brush with a little egg wash and bake in a preheated oven for about 15-18mins Enjoy x