Bake: Macabella chocolate macadamia buns + enter to win a jar of Macabella spread!
It is absolutely no secret how I feel about chocolate. I’m absolutely obsessed with the stuff and keep a tin ontop of the fridge that is always stuffed with my favourite treats – namely, chocolate!
But there’s something else I love that I don’t mention often and that’s macadamias. I can’t get enough of them. If a box of muesli says it includes macadamias, you better be sure I’ve already purchased it. I am also a massive fan of the chocolate coated macadamia nuts at Haigh’s chocolates.
That’s why I couldn’t resist the opportunity to trial and share Macabella spread with you guys, my loyal readers (which we all know basically consists of my Aunty Kerry and my mum’s co-worker Eleni, hi guys!). I received the jar as I was running out the door the other night, but couldn’t wait until I got home, so popped the lid and shoved a spoonful in my mouth.
It has a much silkier texture than other chocolate nut spreads on the market and is filled with crunchy pieces of macadamia nuts. As a crunchy peanut butter girl, I went wild for this and with a shortage of hazelnuts globally and the fact that macadamias are indigenous to Australia, I see no reason to ever go back to that other, palm-oil filled chocolate nut spread.
But don’t take my word for it! Scroll down to AFTER the recipe and enter to win one of ten jars of Macabella spread!
I’m still working primarily from home (see: unemployed, working odd jobs to pay rent), so I decided I’d whip up a batch of chocolatey scrolls/buns just because.
Before you attempt this recipe, pop down to your local kitchen supply shop and pick up a plastic dough scraper, which you can see in this photo:
Plastic dough scrapers cost about $1.50 and are a total god send. I prefer to make my breads straight onto a (clean) counter top, so I use my scraper to make a well in my dry ingredients, chop wet ingredients through a dough and scrape sticky doughs off my bench top. They also make clean up easier.
Once I made a well, I put in (most of) the wet ingredients and began to slowly but surely bring my dry ingredients into the middle. It’s important to reserve some wet ingredients, as otherwise you’ll likely end up spilling everything over the sides of your well.
This dough is quite a soft dough, almost sticky in texture, and it takes a bit of patience before you can perform the ‘bubblegum test’ successfully. (This is where you stretch a piece of the dough and if it looks like when you stretch chewed bubblegum, it’s ready) I think I kneaded my dough for about 10 or 15 minutes before I was happy with the consistency.
Having said that, the dough seems pretty forgiving so don’t stress too much!
Chocolate buns with Macabella spread
- 200ml milk
- 75g butter
- 2 1/4 cups plain flour
- 1 tsp salt
- 2 tbs caster sugar
- 1 egg, room temperature
- 1x 7g sachet of dry yeast
- 1/3 or so of a jar of Macabella spread
- Gently heat the milk and butter until the butter melts, set aside to cool and then whisk the egg through the cooled liquid
- Mix your dry ingredients together and tip onto a clean, dry surface. Create a well with your nifty dough scraper and pour 3/4 of the wet ingredients into the centre. Slowly bring bits of flour into the well with your fingers, being careful not to break the well until the dough has started to come together and you’re not at risk of having milk/egg/butter mixture going everywhere (If you have a stand mixer with a dough hook, feel free to use it)
- Once the dough has come together a bit (keep in mind, it will be wet and sticky) add the rest of the wet mixture by cutting it through the dough with your dough scraper and using the heel of your hand to push the dough into your work space. This technique breaks down any lumps and helps develop the gluten
- Once your dough has come together a bit (again, it’ll still be pretty sticky and soft), lift it up, knock it back against the bench and then lift again to knead it. Lifting from the side, turning it over and throwing it down on the bench will be difficult at first, but keep going – it WILL come together, I promise. Use the dough scraper to help you lift it off the surface
- Once you can perform the bubblegum test (described above), put the dough in a bowl and cover with clingfilm or a damp teatowel for an hour to rise
- After an hour, turn your dough onto a lightly floured surface, give it a punch and then roll out to 24cm by 48cm
- Spread a layer of Macabella spread over the dough – it’ll take about a third of a jar to cover the surface
- Starting at one of the long edges, carefully roll up your dough into a log and cut into 12 even size pieces with a sharp knife
- Grease the bottom of your baking dish with butter and place the little rolls side by side in the dish. Cover with clingfilm or the damp teatowel and leave for 45 minutes to rise. At the 30 minute mark, turn on your oven to 180C
- Brush the the tops with a little melted butter before putting it in the middle rack of your oven for 20-25 minutes (mine took 20 minutes)
- Allow to cool in the baking dish for a little while, then carefully lift them out (you may need to use a spatula), spread with more Macabella spread and sprinkle with desiccated coconut because why not?
Do you want to win your own jar of Macabella spread? Macabella has given me ten jars to share with you guys! Enter below: