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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Flaky Sesame Rolls

I'm not sure I'd consider these flaky, they were more like regular bread rolls, but still very tasty. I will try again with more butter between the layers next time!




Flaky Sesame Rolls
Original recipe by Ninik Becker
Makes 16 rolls

Ingredients
  • 3 cups all purpose flour
  • 1 1/2 teaspoons fast acting (instant) yeast
  • 2 tablespoons white sugar
  • 4 tablespoons unsalted butter, melted
  • 1 cup warm milk
  • 1 teaspoon salt
  • sesame seeds for layering/coating
  • butter for between layers
  • 1 egg yolk
  • 2 tablespoons water
Directions
  1. Combine flour, yeast, sugar, butter, milk and salt in a bowl (or stand mixer) until a ball of dough forms. It will be slightly sticky. turn out onto a floured surface and knead for 5 minutes (or allow the mixer to knead).
  2. Turn out onto a board and cut into 4 equal parts. 
  3. Roll each part into a circle as flat as you can. You want to see through it. If it's giving you a hard time, let the dough relax for a few minutes and then continue. 
  4. Place one sheet of dough on your work surface and brush melted butter all over. Sprinkle with sesame seeds. Place another sheet of dough on top of the first and repeat the butter/sesame step. Repeat with the third layer. Place the fourth layer on top and brush with butter (no seeds yet).
  5. Use a pizza cutter to cut 16 rectangles from the circle. 
  6. Start rolling the triangles from the fat end to the tip (like a croissant).
  7. Roll the crescents in sesame seeds (no need to pre-toast as they will toast during baking), and set on a parchment lined baking sheet at least 1" apart.
  8. Cover and set in a warm place to rise for 1-2 hours.
  9. Preheat the oven to 350F.
  10. Combine egg yolk and water and brush over the risen rolls.
  11. Bake for 15-20 minutes or until golden.
Tips:
  • To add a bit more colour I added some nigella seeds to the top. You can also use poppy seeds, black sesame or caraway.
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