In the bowl of an electric mixer combine the yeast, sea salt, cardamom, melted butter, milk, sugar and vanilla then with the motor running (dough hook) slowly add the flour.

You may need to add a little extra flour, a little at a time, until the dough is no longer sticky.

Knead for 5 minutes and then shape the dough into a ball and place it back in the bowl.

Cover with plastic wrap and leave to rest until doubled in size.

Punch the dough down then, on a lightly-floured surface roll it out into a big rectangle about 35x25cm (14x18").

Give the hazelnut spread a good stir to smooth it and then spread it over the dough leaving a 2cm (1") border on one of the long sides.

Starting at the long side without the border, roll up the dough as tightly as possible.

Line a 12-hole baking tin with large cupcake liners.

Slice the dough up into 3cm (1.5") slices and place them, cut side up in the cupcake liners.

You may have a few left over - mine made 16. You can put the extras on a baking paper lined tray. Cover them with a clean tea towel and set aside to rest for 20 minutes or until nearly doubled in size again.

Pre-heat the oven to 210C (475F) fan-forced.

Bake the scrolls for 10 minutes or until golden then transfer to a wire rack.

Gobble them up warm or at room temperature