CHOCOLATE HAZELNUT CINNAMON ROLLS

Assalamualaikum dan Salam Sejahtera Semua...

Hujan membasahi bumi KL sekarang ni...perut pon berbunyi meminta untuk diisi...hihihi...time2 hujan macam ni memang mudah sangat berasa laparkan...kejap2 nak mengunyah...hihihi...

Pagi ni QH nak sharekan menu omputih lak...Chocolate Hazelnut Cinnamon Rolls...haa sikit punya panjang namanya...berkenan sangat mak jemah tengok menu tu...sangat menyelerakan tekak mak jemah ni haaa...hahaha....resepi negara sendiri pon tak berhabis lagi nak mencuba tetiba terbang ke obesea lak mak jemah ni...ape lagi tanpa buang masa mak jemah buat la...tapi biasa la bile omputih di melayukan rupanya tu jadi la lain sikit...hehehe

Resepi ni QH ambil dari Bakingdom...versi QH ni macam tak bape nak jadi sangat lain bebenor rupanya...kalau nak tengok versi omputih ni klik SINI yer...memang ketara perbezaannya...tapi QH nak tayang jugak resepi ni...sebab ni percubaan pertama...lain kali kalau buat mesti dah ok la tu...tapi rasa tak buat lagi dah...hehehe...baik cuba resepi lain la pulakkan...

Untuk frosting QH guna coklat syrup jenama Hershey’s aje...malas la pula nak buat nutella ganache...stok ade tapi tu la tak terbuat lak...hihihi...mesti rasanya lagi sedap ekkk jkalau letak nutella ganache tu...

Buttermilk QH buat sendiri aje...resepi ni QH ambil dari blog Resepi Nannie...resepi ni ade kat bawah sekali tu yer...hihihi...QH minta izin yer untuk resepi ni diletakkan di sini pula...

Ok la jom sila ke bawah yer untuk tengok resepi2nye...

Chocolate Hazelnut Cinnamon Rolls

By: Bakingdom

(Makes 8 rolls)

FOR THE FILLING
Ingredients

3/4 cup (191 grams) brown sugar, packed
1/4 cup (50 grams) sugar
3/4 cup (105 grams) hazelnuts, chopped
1/4 cup semi-sweet chocolate chips (I prefer mini chips)
2 teaspoons cinnamon
1/8 teaspoon salt
2 tablespoons (28 grams) unsalted butter, melted (or margarine)

To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.

To make the dough: Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.

FOR THE DOUGH

Ingredients
2 1/2 cups (318 grams) all-purpose flour
1/2 cup (70 grams) ground hazelnuts
3 tablespoons (38 grams) sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250 ml) buttermilk (can use vegan substitute) - resepi dibawah
6 tablespoons (85 grams) unsalted butter, melted (or margarine)

In a medium bowl, combine the flour, hazelnuts, sugar, baking powder, baking soda, and salt. Add the buttermilk and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it may still be soft and a little sticky, but will be smoother and less lumpy). If the mixture is too sticky or wet, place in a lightly floured bowl, cover, and chill for 20 minutes.

Flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough.

Starting on the short side of the dough, roll the dough up, pressing as you go, to create a tightly rolled log (be gentle, as this may stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 minutes, until golden brown.

Allow the cinnamon rolls to cool in the pan for about 5 minutes, then transfer them to a wire cooling rack set over parchment paper.

Nutella Ganache (I didn't do this)

Ingredients

6 ounces Nutella
1/4 cup (63 ml)heavy cream, more or less

In a medium bowl, stir the Nutella with 2 tablespoons of cream. Mix until the mixture is smooth. If it is too thick, add more cream, a tablespoon at a time, to loosen it up (if you need more than 1/4 cup, just continue adding more in small bits).

Pour the icing over the rolls and serve them warm.

These will keep in an airtight container for about 3 days.

BUTTERMILK

By: Resepi Nannie

Ingredients

* 1 cup of milk

* 1 tablespoon of white vinegar or lemon juice

To Make Buttermilk:

1. Place the white vinegar or lemon juice into the measuring cup.

2. Pour the milk into the measuring cup (together with the white vinegar/lemon juice).

3. Wait for 5 minutes.

4. Your buttermilk substitute is done!