Nutella and Hazelnut Scrolls with Golden Syrup Glaze

Equipment you will need

1. Extra flour, a square (or round if you prefer) tin or dish, approximately 20x20cm. Kitchen Spray, a ruler, a bench scrapper or flat-sided knife, a zester, a stand mixer if you have one ( but no worries if you don't), rolling pin, a cake cooler or rack. A pastry brush. The oven should be 180C or 350 F

Rapid Rise Scroll Dough

1. Put a spoon of the measured sugar into the warm (NEVER HOT) milk, add the yeast and stir together. Set aside
2. Put the remaining sugar, flours, and salt into a mixer bowl with the dough hook and stir to combine (If you are making the dough by hand stir together with a spoon)
3. The yeast should look like it is dissolving and may well be a bit frothy by now. Stop the mixer (or make a well in the centre of the flour mix in a bowl) and add the yeasted milk and the oil. Turn on the machine and mix until a soft dough forms. Mix for a further 8 minutes ensuring all of the flour is incorporated ( If working by hand combine into a dough and work on a VERY lightly floured bench until the dough is quite smooth and will stretch if you pull it approximately 10 minutes)see notes
4. Leave the dough covered to rest, making it easier to roll out. While you zest the orange leave this on a plate or chopping board and set aside. Chop the hazelnuts
5. Sprinkle a little flour onto the bench and roll the dough into an even rectangle 30 cm wide (12 inches) x 20 cm ( 8 inches approximately) long. Don't let it stick to the bench or you won't be able to roll it up. Run a flat-sided knife underneath to separate it. If it is hard to roll let it rest for 5 minutes to relax, then resumeSpread the dough with a thin layer of Nutella by starting with a few dots of chocolate all over the dough and then spread like buttering toast. Sprinkle with zest and 1/2 of the nuts. Start to roll up like a sausage roll++ Dont be tempted to mix the zest into the Nutella (no the nuts) This will seize the chocolate up and it will become unspreadable
6. Once rolled divide the sausage into half, then quarters and 8ths with a sharp knife. Pick each roll up and place it into the sprayed tray leaving 2 cm or approximately an inch between each roll. Now the dough will sit and prove (or puff up) for approximately 30 to 40 minutes depending on the temperature in your cooking area.
7. Put the tray into a preheated 180 C/ 350 F oven and bake until golden on the top. Turn the tray 1/2 way through the cooking. The cooking time will be approximately 20 to 25 minutes.
8. Once baked remove from the oven and sit aside while you warm the golden syrup ( this can be done in a microwave for 10 to 20 seconds). Run a knife around the edge of the buns to loosen from the tray. Invert the tray onto a plate and then flip them back over onto the cake rack ( if you have one). Paint the buns in lots of golden syrup to add shine and flavour and sprinkle with the remainder of nuts. Slide onto a plate or platter and serve immediately