Description
Pillowy soft bakery-style rolls with a rich, molten chocolate-hazelnut filling, perfect as a breakfast pastry or dessert.
Ingredients
- For the Snow Dough Base:
- 2.25 cups (300 g) strong bread flour, plus extra for dusting
- 2 tbsp (30 g) granulated sugar
- 1.5 tsp (5 g) instant dry yeast
- 2/3 cup (150 ml) warm whole milk (105-115°F)
- 3.5 tbsp (50 g) unsalted butter, softened
- 1 large egg yolk
- 0.5 tsp (3 g) fine sea salt
- For the Molten Chocolate-Hazelnut Swirl Filling:
- 2/3 cup (100 g) roasted hazelnuts, skinned
- 3.5 oz (100 g) dark chocolate (70% cocoa), finely chopped
- 1/4 cup (30 g) powdered sugar
- 2 tbsp (15 g) unsweetened cocoa powder
- 2 tbsp (30 ml) whole milk or heavy cream
- 0.5 tsp (2.5 ml) vanilla extract
- Pinch of fine sea salt
- For Garnish:
- 1 tbsp (15 g) powdered sugar
- 1 tbsp (15 g) roasted hazelnuts, finely chopped
Instructions
- Prepare the Snow Dough: In a large bowl, whisk together the flour, granulated sugar, and instant dry yeast. Create a well and add the warm milk, egg yolk, and sea salt. Mix into a shaggy dough, then incorporate the softened butter. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Make the Chocolate-Hazelnut Filling: While the dough rises, prepare the filling. Pulse the roasted hazelnuts in a food processor until fine. Melt the dark chocolate in a microwave or double boiler until smooth. Combine the melted chocolate, powdered sugar, cocoa powder, milk, vanilla, and salt with the hazelnut meal in the food processor. Process until a smooth, spreadable paste forms.
- Shape the Swirls: Once the dough has doubled, gently punch it down and roll into a 12×16 inch rectangle. Spread the chocolate-hazelnut filling evenly over the surface, leaving a small border on one long edge. Roll tightly into a log from the opposite long edge and pinch the seam closed.
- Slice and Second Rise: Slice the log into 10-12 pieces. Arrange the swirls cut-side up in a lightly greased 9×13 inch baking dish, leaving a small space between each. Cover loosely and let rise again in a warm place for 30-45 minutes until visibly puffy.
- Bake and Garnish: Preheat oven to 350°F (180°C). Bake for 18-22 minutes until light golden and cooked through. If browning too quickly, loosely tent with foil. Let cool in the pan for 5-10 minutes before dusting generously with powdered sugar and garnishing with chopped hazelnuts.
Notes
For a truly molten center, serve the swirls warm (about 10-15 minutes out of the oven). If preparing ahead, refrigerate the dough after the first rise for up to 24 hours. For a nut-free option, substitute the hazelnuts with ground oats or use a high-quality chocolate spread. Use a kitchen scale for accurate flour measurement to avoid dry or tough swirls.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Pastry
- Method: Baking, Kneading
- Cuisine: General
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg