Vegan Nutella Croissant Rolls

Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

These delicious stuffed croissant rolls are sure to become a new favourite for anyone with a sweet tooth! Using a fluffy vegan pastry base, these layered rolls are filled with a homemade Chocolate and hazelnut butter, which gives them a rich flavour that will make you drool! With roasted hazelnuts on top these stuffed croissant rolls hold a nice crunch, that is simply wonderful alongside your morning coffee or afternoon cup of tea.

Prep time: 20 minutes
Cook time: 20 minutes

Ingredients (serves 6):

For the dough:

• 250g plain flour
• 50g granulated sugar
• 1 teaspoon salt
• 110g vegan butter, cold and cubed
• 120 ml plant milk, lukewarm (~43 degrees)
• 1 tablespoon active dry yeast

For the vegan chocolate & hazelnut cream:

• 150g hazelnuts
• 150g dark chocolate
• 1 tsp vanilla extract
• pinch of salt
• 1-2 tbsp maple syrup, to taste
• chopped hazelnuts to serve (optional)

Method:

1. In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
2.  Add the cold, cubed vegan butter to the flour mixture. Use your fingertips to cut the butter into the flour until you have a crumbly texture.
3. In a separate small bowl, combine the plant milk and active dry yeast. Let it sit for a few minutes until the yeast becomes frothy, then pour into the flour and mix until a dough forms.
4. Transfer the dough to a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic
5. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
6. Once the dough has risen, transfer it to a lightly floured surface. Roll it out into a large rectangle, about 1/4 inch thick. Fold the rectangle in half twice, then roll it out again and repeat one more time.
7. Roll up the rectangle along the shorter edge & slice into 6 equal rolls.
8. Place the rolls onto a lined baking tray, giving them some room to expand. Cover with a clean kitchen towel and let them rise for another 30 minutes. In the meantime, preheat your oven to 190°C.
9. Bake the rolls for about 15 to 20 minutes, or until they are golden brown.
10. Remove the rolls from the oven and let them cool on a wire rack.
11. Transfer roughly half of the vegan nutella to a piping bag with a long pointy nozzle. Pierce each Croissant roll and squeeze the vegan nutella into the centre until it spills out.
12. Place the rolls upright, sprinkle with chopped hazelnuts and you’re ready to indulge!