PRIZE TESTED RECIPES* $200 WINNER
Dyana Lyons,
w o o d la n d hills, ca
BREAKFAST SWEETS CATEGORY, SEPTEMBER 2009
NO-KNEAD CHOCOLATE & CO CO NUT ROLLS
4
cups all-purpose flour
1
pkg. active dry yeast
1
cup milk
Zz
cup sugar
'A
cup butter
2
eggs
1
13-oz. jar chocolate-
hazelnut spread
1
cup shredded coconut
1
recipe Icing
1.
In large bow l com bine
2 cu p s o f th e flour an d th e
yeast. In sm all saucepan h eat
and stir m ilk, sugar, butter,
an d Vi teaspoon
sa lt
ju s t until
w arm (120°F to 130°F) and
b u tte r alm ost m elts. A dd m ilk
m ix tu re an d eggs to flour
m ixture. Beat w ith electric
m ix er on low to m edium for
30 seconds, scrap in g bow l as needed. B eat on
m edium speed for 3 m inutes. S tir in rem ain in g
flour. C over; let rise in w arm place until double
in size (45 to 60 m inutes).
2.
T u rn dough o u t o n to a w ell-floured surface.
Cover; let rest 10 m inutes. L ightly grease a
large b aking sheet; set aside. Roll dough into a
12x9-inch rectangle. S pread 2
/3C up h azeln u t
sp read over dough, leaving 1-inch edge along
one o f th e lo n g sides. S prinkle co co n u t over
h a ze ln u t spread. Roll u p rectangle, startin g
from th e long side w ith filling sp read to edge.
P inch dough to seal seam s. Slice into nine
pieces. A rrange 2 inches a p art on p rep ared
b aking sheet. Cover; let rise in w arm place
until nearly double in size (about 45 m inutes).
3.
Preheat oven to 350°F. Bake 15 to 20 m inutes or
until golden. Cool about 5 m inutes; transfer to
w ire rack. D rizzle w ith Icing.
MAKES
9
SERVINGS.
icing
In sm all bow l stir to g eth er rem ain in g
h azeln u t sp read and enough m ilk (2 to
3 tablespoons) u n til d rizzlin g consistency.
