Last week I shared with you a reipe for Healthified Nutella. It was great as a sandwich spread, but I wondered what would it be like if I used it in baked goods. So, I made these mini Nutella rolls, or Nutella bites, to test it.
It turned out that Healthified Nutella was actually easier to work with then the regular one because it is a little bit thinner so it is easier to spread on the surface of the dough. And after baking, the taste was almost the same.
By the way, do not make the same mistake as I did: I brushed the dough with an egg wash so it was much heavier to spread the Nutella over it. Use the egg wash only if you’re filling the dough with chopped nuts, poppy seeds or other crumbly filling – it helps the filling to stick to the dough and not fall out during baking.
- 3½ cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup (125 g) cold butter
- ½ cup sugar
- 2 eggs
- 1 cup firm yogurt (like Greek yogurt) or sour cream
- FOR FILLING:
- Healthified Nutella or regular Nutella
- Put all ingredients into the bowl of a food processor. Process until blended. Take out of processor, shape into a ball, wrap with plastic and chill for about 30 minutes (you can skip this step if you are in a hurry, but chilling makes the dough easier to roll).
- Dust your table with flour. Divide the dough into three parts. Roll out the first part of the dough to a very thin rectangle. Spread healthified Nutella or regular Nutella in an even layer on the surface. Roll up the shorter side, making it into a long string. Cut the string into 1 inch pieces. Continue with remaining dough.
- Place rolls on baking sheet lined with parchment paper. Brush tops with beaten egg. Bake for 15-20 minutes in 300 F (150 C) oven.
Regular Nutella filling.
Healthified Nutella filling.
I cook with wine, sometimes I even add it to the food.