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NO-YEAST CHOCOLATE SWIRL BUNS

BY NOURISHING AMY

INGREDIENTS:

METHOD:

Preheat the oven to 160Fan/180*C and grease 10 muffin holes in a tray.
Add the milk and 40g butter to a small saucepan and slowly melt the butter, do not let the mix boil. Allow to cool for a few minutes.
Stir together the self-raising flour (start with 350g) and sugar with a pinch of salt. Now pour in the milk-butter mix and bring to a rough dough. Add more flour if it is very wet.
Tip onto a floured surface and knead for 1 minute to reach a smooth consistency.
Roll the dough on a floured surface to about 40cm x 30cm and then cover with the 120g Organic Hazelnut and Cocoa Spread. Spread the chocolate thinly and leave a small gap around the edge.
Use the longer edge and roll the dough up into a log and press down lightly to seal in the edge. Trim off the edges and then carefully slice into 10 equal rolls.
Place each roll swirl-side up in the muffin tray (one roll per hole). Melt the 20g vegan butter and brush all over the rolls.
Bake for 14-18 minutes, until golden brown and cooked through.
Leave for a couple of minutes then remove from the muffin tray. Allow to cool for 30-60 minutes (or enjoy warm) and spread with the extra 100g Fabalous Hazelnut and Cocoa Spread. Top with chopped hazelnuts, if desired.
Once cool, store in an airtight container for 1-2 days although they are best eaten the same day. Un-frosted, these buns will last up to 1 month in the freezer, and allow to de-frost before spreading with the Fabalous Hazelnut and Cocoa Spread on top.

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