Are you looking for a treat for your New Years brunch? Try these yummy Nutella sourdough rolls, with banana buttercream icing.
With New Years around the corner I have been trying to think of the perfect treat to make the day extra special. With all that the world has endured in 2020, I think a treat is in order to commemorate the fresh start of a fresh new year. It will not be a large group gathering this year, but rather a cozy brunch for our little family of four. This recipe was created with the little members of our family in mind.
Nutella and banana are always a hit, so I thought, why not roll it up in a variation of a cinnamon roll? I’m not sure how the bananas would hold up in the baking, so I have opted to incorporate them in a buttercream frosting.
Three Ways to Prepare the Nutella Rolls
These rolls are made over a two-day period, but I have a few different options depending on your schedule.
Quick and easy in the morning.
7:00 AM- Early morning (day one), feed your starter.
11:00 AM- Once starter has almost doubled in volume, then mix your preferment. Allow preferment to double in volume.
4:00 PM- Mix your final dough.
8:00 PM- Roll out dough, fill, chill, slice, place in parchment lined pan. I like this deep USA brand cake pan. The final proof will be overnight in refrigerator.
8:00 AM- Remove from fridge the next morning, and let sit at room temperature 1-2 hours before baking. Remember always go by your dough, schedule and times are simply estimates, temperatures and environment greatly effect this schedule.
Make well ahead, defrost then bake.
For this option simply follow the above timeline, but instead of proofing in the refrigerator overnight, wrap with two layers of plastic wrap, foil wrap, label and freeze until ready to bake. (defrost overnight at room temperature) These rolls are best if baked within 3 weeks.
Bulk ferment in refrigerator over night, rollout and bake the next morning.
This option requires the most time the day of baking. You would need to remove the dough from the refrigerator a minimum three hours before you plan to serve these rolls. You will need to give 30 minutes out of fridge for dough to rest before rolling. Once filled and rolled for smoothest slicing I suggest placing in the freezer for 15-20 minutes. Slice rolls into one and a half inch pieces’ and place in parchment lined 9 x 13 tin and allow to proof for 1-2 hours.
About Preferment
To achieve the maximum rise, I like to use a preferment of water, flour, and starter. To maintain the richness of the dough, I swap the milk for evaporated milk. I came to the concept of the preferment when I was struggling with getting my Ontbijtkoek sourdough bread to rise. This bread was so heavy with molasses, honey, sugar and spices, that half the time it came out of the oven a flat mess with a gummy center. Once I introduced the preferment, it was a game changer. By giving the flour, water, and starter in the recipe 4-6 hours to rise on its own, it turned into the lightest, bread with the perfect crust and open crumb. Now I use it in all my sourdough bread recipes that have added oil, butter, eggs, spices, or sugar. King Arthur Baking Company writes a brilliant piece on it here. It really is a great article if your new to sourdough baking; It give a short history on the topic, and clears a lot of confusion around what is a levain, preferment, and sourdough starter.
Rolling and Assembly
Nutella Sourdough Rolls with Banana Butter Cream Icing
These Nutella sourdough rolls, with banana butter cream icing, are the perfect treat for big and little kids alike.
12
servings40
minutesIngredients
Preferment
200 g bread flour
100 g all purpose
100 g starter
150 g water
Dough
450 g preferment
87 g water
150 g evaporated milk
1 egg beaten
30 g sugar
6 g salt
2 Tbsp melted butter
375 all purpose
3/4 Cup Nutella
Banana Butter
Cream Frosting1/3 cup butter
1/3 cup mashed banana
1 tsp vanilla
2 1/2 cups icing sugar
2-3 Tbsp. cream or milk
Directions
- Feed sourdough starter.
- Mix The Preferment- In a standard mixer, with the dough hook attachment, combine flour, water, and sourdough starter. If you don’t have a standard mixer you can also combine by hand, it will be a little work though, this is a stiff dough. Cover and let the dough rise till almost double in volume 4-6 hours.
- Mix Final Dough- In a medium sized bowl combine water, evaporated milk, sugar, melted butter, and salt mix well. Place preferment into bowl of standard mixer, with the dough hook attachment. Pour ¼ of the liquid mixture in with the preferment and mix on low for about 2-3 minutes. Add ½ the remaining liquid along with half the flour, and mix for another 2-3 minutes on low. Finally add remaining liquid and flour, mix on low for 3 more minutes until setting to medium for an additional 5 minutes. The dough should be coming together into a ball at this point and just be a little sticky. If not, add some additional flour, slowly, one Tbsp at a time. When desired consistency is achieved place dough in lightly oiled bowl for bulk fermentation. Allow to sit at room temperature until almost double in volume,roughly 4-6 hours. From this point follow one of the three schedules above.
- Making Rolls- Roll out dough, as evenly as possible, on generously floured surface, you do not want your dough sticking to the counter. To avoid this, I roll my dough on a floured piece of parchment paper, the parchment also really helps with the rolling. Don’t worry if the upper portion of your dough surpasses the parchment paper as long as you flour your counter you will be fine. Using a pizza cutter trim off excess dough so you have a nice rectangle. Spread the Nutella evenly, gentle, try not to stretch the dough. Now, using the parchment to help you, slowly roll the dough into a log.
- Chill then Slice- I like to put my rolled dough in the freezer at this point for 20-30 minutes to make for easier slicing. For slicing mark out with a knife where you plan to cut the rolls so you insure you have 12 even rolls. Unflavoured dental floss works amazing for slicing rolls. Simply slide the floss under the log, where you would like to slice, hold opposite ends of floss up, cross-cross the floss, and pull tight to cut. It makes the cleanest cuts for the prettiest rolls.
- Final Proof- Spray and line 13” x 9” x 2” pan with parchment. Place rolls in pan gently to proof until nice and puffy. This will take about 1-2 hours.
- Preheat Oven- About 30-45 minutes prior to baking, preheat oven to 400, when rolls go in immediately reduce to 350 and bake 35-40 min.
- Banana Buttercream Frosting. Combine butter, banana, vanilla, and cream in a magic bullet or blender. Mix until well combined. Add icing sugar and blend for another minute or two. If consistency is too thick add more cream and blend further. Allow rolls to cool about ten minutes before frosting. Spread on slightly cooled rolls, or for a more decorative look use a piping bag. These rolls are best served warm, if not eating the day of baking, freeze in Ziploc bags, two per small freezer bag works best. Reheat in microwave for 30 seconds or so from frozen.
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