They are soft, fluffy, loaded with nutella and covered with melted dark chocolate. Basically, they are to die for!

First mixture ingredients

• 200gr Manitoba flour
• 200ml lukewarm milk
• 12gr brewer’s yeast
• 1 teaspoon sugar

Second mixture ingredients

• First mixture risen
• 240 gr flour 00
• 1 yolk
• 1egg
• 80 gr sugar
• 80 gr butter
• vanilla
• Salt 1 tsp
• Nutella
• Dark chocolate

Directions:

First mixture

1. Combine the ingredients for the pre-ferment dough: In the bowl of a standing mixer, stir the yeast into the warm milk and let it sit until dissolved. Add 1 teaspoon of sugar and the flour and stir until it forms a shaggy dough.
2. Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.

Second mixture

1. In the mixer bowl with the risen pre-ferment dough, fit the dough hook and add flour, sugar, yolk, vanilla and salt. Mix on low speed to form a soft dough.
2. With motor running add in the butter piece by piece. Knead for 10 minutes on minimum speed, until the dough is smooth and elastic.
3. Cover with lightly oiled clear film and leave to rise in a warm place for about 3 hour, or overnight in the fridge.
4. Transfer to a lightly floured surface. Punch down the dough and roll into a rectangle.
5. Spread Nutella over the top of the rectangle.
6. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into about 12 slices.
7. Place on a parchment paper lined tray with 2 cm distance between them to allow them to rise.
8. Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size.
9. Bake the rolls at 180C for about 15-20 minutes until lightly browned.
10. Prepare the glaze. Melt the dark chocolate and drizzle over the rolls.