Double-Chocolate Swirls with Hazelnut Spread
These enriched yeast pastries combine soft, cinnamon-spiced dough with chocolate hazelnut spread and chunks of milk chocolate. The overnight rise develops complex flavors while creating a tender crumb that contrasts beautifully with the melted chocolate centers. Perfect for weekend breakfast treats or afternoon tea, each swirl bakes golden with a glossy egg wash finish. The double chocolate element comes from both the spread and chopped chocolate pieces, creating pockets of rich sweetness throughout.
Ingredients
- 4 ½ cups white bread flour, plus extra for dusting
- ¼ ounce active dry yeast
- ½ cup superfine sugargranulated sugar1:1none
Works equally well
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons butter
- 2 large eggs
- 1 large egg, beaten, for glazing
- 1 ¼ cups milk
- oil, for greasing
- 6 tablespoons chocolate hazelnut spreadNutella1:1nonetree_nuts-free
Most common brand available
- 7 ounces milk chocolate, chopped
Instructions
- 1
Mix flour, yeast, sugar, salt, and cinnamon in a large bowl
- 2
Melt butter in a heatproof bowl over simmering water
- 3
Whisk eggs and milk into melted butter, then pour into flour mixture and mix to form dough
- 4
Turn onto floured board and knead for 10 minutes until smooth
- 5
Place dough in large floured bowl, cover with plastic wrap and rise in warm place for 8 hours or overnight
- 6
Punch down risen dough and preheat oven to 425°F
- 7
Oil baking sheets lightly
- 8
Divide dough into 4 pieces and roll each into rectangle about 1 inch thick
- 9
Spread each rectangle with chocolate hazelnut spread and scatter with chopped chocolate
- 10
Roll from long edges and cut into 6 pieces each
- 11
Place swirls cut side down on baking sheets and brush with beaten egg
- 12
Bake for 20 minutes and serve warm
Tips
Ensure dough rises in a consistently warm place for best texture - a slightly warmed oven works well.
Don't overfill with spread and chocolate to prevent leaking during baking.
Brush egg wash evenly for uniform golden color across all swirls.
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days
Dough can be made 2 days ahead and refrigerated after first rise
Best served warm from oven or reheated briefly
Common Mistakes
Don't skip the overnight rise or texture will be dense
Avoid overflouring during rolling to prevent tough pastry
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze these swirls?
Yes, freeze baked swirls up to 3 months. Thaw and reheat at 300°F for 5-8 minutes.
What if I don't have superfine sugar?
Regular granulated sugar works fine, or pulse granulated sugar in food processor briefly.
How long should I knead the dough?
Knead for full 10 minutes until smooth and elastic for proper gluten development.