Nutella Pinwheel Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">200g Nutella (chocolate-hazelnut spread)</li> <li class="ingredients-single-item">20g powdered sugar, for dusting (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Sharp knife</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the flour and salt until well combined. This ensures the salt is evenly distributed throughout the dough, leading to consistent flavor in every bite. Set aside while you prepare the wet ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, which helps create a tender, light texture in your cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg and vanilla extract to the butter mixture, beating well until fully incorporated, about 1 minute. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed – this helps achieve a uniform dough texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined and no dry flour remains visible – overmixing at this stage can develop the gluten and lead to tough cookies. The dough should be soft but not sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Divide the dough in half and form each portion into a rough rectangle. Place each between sheets of parchment paper and roll out to approximately 25cm x 30cm (10" x 12") rectangles, about 5mm thick. Work quickly while the dough is still cool to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Chill both rolled-out dough sheets in the refrigerator for at least 30 minutes until firm. This chilling step is crucial – it makes spreading the Nutella much easier and helps maintain the distinct swirl pattern later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove one dough sheet from the refrigerator. Warm the Nutella slightly if it's too stiff (10-15 seconds in the microwave), then use an offset spatula to spread half the Nutella evenly over the dough rectangle, leaving a 1cm border along one long edge. The border will help seal the roll and prevent leakage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Starting from the long edge without the border, use the parchment paper to help you tightly roll the dough into a log, peeling the paper back as you roll. The tighter your roll, the more distinct your spirals will be. Gently press the edge to seal the roll. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Wrap the log in the parchment paper and refrigerate for at least 2 hours or overnight. The long chilling time allows the dough to firm up completely, making it much easier to slice cleanly without distorting the spiral. Repeat with the second dough rectangle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove one log from the refrigerator (keeping the second chilled until needed). </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Using a sharp knife, trim the uneven ends of the log, then cut into 1cm thick slices. If the dough becomes too soft while slicing, return it to the refrigerator for 15 minutes. Place the slices on the prepared baking sheets about 5cm apart – they will spread slightly as they bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake for 11-13 minutes, until the edges are just beginning to turn golden but the centers still look slightly soft. Don't overbake – the cookies will continue to set as they cool, and slightly underbaking ensures they remain tender rather than crisp. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time allows them to firm up enough to move without breaking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Once completely cooled, dust with powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The unbaked dough logs can also be frozen for up to 2 months – just add 1-2 minutes to the baking time when baking from frozen. </li> </ol>