Step 1Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
Step 2Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Step 3Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
Step 4Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Step 5Preheat oven to 200C. Line a baking tray with non-stick baking paper. Use a lightly floured rolling pin to roll out the dough to a 30 x 45cm rectangle, about 1cm thick. Sprinkle over hazelnuts and chocolate, leaving a 2cm-wide border.
Step 6Starting with the long side closest to you, firmly roll up dough to form a log. Cut crossways into 12 equal portions. Place, cut-side up, 2cm apart, on prepared tray.
Step 7Cover the tray with a damp tea towel. Set aside in a warm, draught-free place to prove for 1-11/2 hours or until the scrolls have almost doubled in size.
Step 8Brush scrolls with egg. Bake for 20-25 minutes or until golden and scrolls sound hollow when tapped on the base. Set aside for 30 minutes to cool.
Step 9Place the white chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Drizzle over the scrolls. Set aside until set. Serve.
