Chocolate Hazelnut Rolls with Coconut Sugar

Chocolate Hazelnut Rolls with Coconut Sugar

We've got a recipe contributed by Medella Organic Coconut Sugar superfan @katfewd! Scroll for more.


I used an organic chocolate spread instead of Nutella and these rolls turned out delicious - crispy on the outside and more of a bread on the inside! I also used coconut sugar which made the pastries so fragrant! I didn’t egg wash these as the recipe called for oil to be brushed over but would definitely recommend doing so since they’ll brown nicer!

Recipe makes 10 rolls 


  • 150g bread flour 
  • 3/4 tsp yeast 
  • 1 1/2 tsp sugar (I used Medella Organic Coconut Sugar
  • 2tbsp olive oil 
  • 1/4 tsp salt 
  • 65ml water 
  • 40g roasted hazelnuts, chopped combined with 20g roasted sesame seeds (one tablespoon set aside)
  • 150g chocolate spread softened 
  • 1tsp orange zest 
  • Egg wash (1 egg whisked with 2tbsp water) 


  1. To a bowl add flour, yeast, sugar, salt and oil. Mix, then add the water and stir in using a spatula. Knead the dough until soft and elastic (about 3 mins), adding more water if needed. Cover the bowl with cling film and let rise until doubled (about 40 mins)
  2. Preheat the oven to 220C fan, then roll out your dough to a 40x30 cm rectangle, the longest edge facing you. Spread the chocolate over, leaving a 2cm border and sprinkle the orange zest and nut mixture on top. Roll the dough up tightly and brush with egg wash. Sprinkle with the remaining tbsp of nut mix. 
  3. Trim the ends and slice into 10 rolls, then transfer to a parchment lined baking tray, seam side down. 
  4. Bake for 8 minutes until golden brown!!

For more yummy recipes, head over to https://www.katfewd.com/blog


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