Raspberry Nutella Cinnamon Rolls

Instructions for Making the Dough

1. Begin by sprinkling the yeast and 1 teaspoon of sugar over the warmed milk. Stir and set aside for 10 minutes until it develops a foam. (see note)
2. Meanwhile, add the flours, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
3. Once the yeast is ready, add this, immediately followed by two eggs and one egg white, to the flour. Begin kneading on a low setting for 15 minutes until a dough forms and begins pulling itself from the sides of the bowl. (see note)
4. After kneading for 15 minutes, slowly add the butter pieces - a few at a time. Once added, continue kneading for a further 15 minutes until the dough is again pulling itself from the sides of the bowl. (see note)
5. Scrape the dough into a greased bowl and cover with plastic wrap. Place in the refrigerator to slow proof overnight (for about 8 hours).

Instructions for the Raspberry Filling

1. To make the raspberry part of the Nutella and Raspberry filling, place the sugar and raspberries in a saucepan. Cook over a medium heat as the juices begin to break down.
2. Bring to a boil and cook for about 10 minutes until the sauce is thickening.
3. Pour the sauce into a heatproof bowl and allow to cool completely. (see note)

Instructions for Filling and Rolling

1. After the first proof, turn the dough out onto a well floured work surface and press into a rough rectangle. Using a floured rolling pin, roll out into a rectangular sheet about 12" wide by 15" long.
2. Spread the Nutella over the surface of the dough, then sprinkle with the ground cinnamon and finally dollop the raspberry sauce over top. Spread this into an even layer, leaving a gap around the edges of the dough sheet.
3. Roll the dough from the bottom to the top to form a log and trim the two ends. (see note)
4. Divide the trimmed log into 9 and cut your nine rolls. Place these in a parchment lined square baking pan.
5. Cover the rolls with a clean kitchen towel and allow to proof at room temperature for 2 hours until doubled in size.

Instructions for Baking and Nutella Glaze

1. Near the end of the second proof, preheat your oven to 350°F (175C/155C Fan).
2. Make an egg wash using the reserved egg yolk and a dash (about a half tablespoon of milk). Beat this together and then brush over the rolls.
3. Bake the rolls in the centre of the preheated oven for about 25 minutes until risen and golden.
4. Remove from the oven and allow to cool for 10 minutes while you prepare the frosting.
5. In a small mixing bowl whisk together the powdered sugar, Nutella and milk. Spread this over the top of the warm rolls. Sprinkle over extra fresh raspberries if using and serve.