Happy World Nutella Day! If you are unfamiliar with World Nutella Day, it’s an unofficial holiday started by the great bloggers at Ms Adventures in Italy and Bleeding Espresso. It’s now a certified internet celebration! Last year at this time, this blog was just a month old and I commemorated the day with a recipe for Nutella Butter Cookies. This year I had one of the 5kg mega-bottles of Nutella leftover from Christmas baking and I needed to get it used up and quick!
Cookies made in a roll or log shape are common among old-fashioned Italian cookie recipes. I’ve had variations of this cookie but in this recipe I mixed two of my favourite things together. My mother makes this log roll with lemon pie filling in the middle and it tastes divine! I used her dough recipe and substituted the lemon filling for Nutella and it is a great alternative. The orange flavouring of the dough mixes well with the chocolate and is a play on the classic bread and Nutella snack.
1/2 cup sugar
1/2 cup Crisco
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla
1 teaspoon orange zest
1/4 cup freshly squeezed orange juice
2 1/4 cups all-purpose flour
Preheat your oven to 300 degrees. Using a mixer, cream together the eggs and sugar. Add in the Crisco, vanilla, orange zest and orange juice and combine. Sift together the flour and baking powder. Add it to the egg mixture, allowing it to combine completely.
Turn out the dough on to a well floured wooden board. Using a scraper, fold the dough over three to four times to coat the outside with flour. Do not knead, you don’t want to overwork this dough.
Using a rolling pin, gently form the dough into a long rectangle. Transfer it to a large baking pan. If you have a small to medium pan, you may want to create two rolls instead. Spread the Nutella liberally in the middle of the dough, keeping the Nutella close to one of the long edges.
When the Nutella is in place, fold the dough along the long edge to cover approximately 1/3 of the Nutella. Next fold the other wider, long edge to cover the rest of the Nutella and the smaller edge you already folded in. If you have any extra dough from the wider edge, tuck it under the loaf.
Pinch in the edges to keep the Nutella from oozing out. Place the baking tray on the middle track in your oven and bake at 300 degrees for 40 minutes. The outside of the roll will turn a delicious golden brown.
Once baked, remove the roll from the oven and allow it to cool completely. If you cut it while it is still very warm, you’ll have a Nutella gooey mess on your hands. When it is cool, use a sharp straight-edge knife to cut slices. Enjoy with a cold glass of milk!