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Categories:
flour active dry yeast milk sugar butter eggs chocolate-hazelnut spread shredded coconut recipe icing
Viewed: 55 - Published at: 8 years agoIngredients
- 1 cup all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1 cup milk
- 13 cup sugar
- 14 cup butter
- 2 eggs
- 1 (13 ounce) jar chocolate hazelnut spread
- 1 cup shredded coconut
- 1 recipe icing
Method
- In large mixing bowl combine 2 cups of the flour and the yeast.
- In small saucepan heat and stir milk, sugar, butter, and 1/2 teaspoon salt salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
- Add milk mixture and eggs to flour mixture.
- Beat with electric mixer on low to medium for 30 seconds, scraping bowl as needed.
- Beat on medium speed for 3 minutes.
- Stir in remaining flour.
- Cover; let rise in warm place until double in size (45 to 60 minutes).
- Turn dough out onto a well-floured surface.
- Cover; let rest for 10 minutes.
- Lightly grease a large baking sheet; set aside.
- Roll dough into a 12x9-inch rectangle.
- Spread 2/3 cup hazelnut spread over dough, leaving a 1-inch edge along one of the long sides.
- Sprinkle coconut over hazelnut spread.
- Roll up rectangle, starting from the long side with filling spread to edge.
- Pinch dough to seal seams.
- Slice into nine pieces.
- Arrange 2 inches apart on prepared baking sheet.
- Cover; let rise in a warm place until nearly double in size (about 45 minutes).
- Preheat oven to 350 degrees F. Bake for 15 to 20 minutes or until golden.
- Cool about 5 minutes; transfer to wire rack.
- Drizzle with Icing.
- Makes 9 servings.
- Icing:In small bowl stir together remaining hazelnut spread and enough milk (2 to 3 tablespoons) until drizzling consistency.
