Description
These Braided Nutella Buns are a delightful combination of soft, tender dough filled with rich Nutella and topped with crunchy hazelnuts. Perfect for breakfast or as a sweet snack, these buns feature a beautiful braided presentation and a buttery, slightly sweetened bread base that pairs wonderfully with the chocolaty hazelnut spread. The recipe involves a yeast dough that requires rising and baking, resulting in golden, fluffy buns with a decadent filling.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
Filling and Topping
- 1/2 cup Nutella
- 1/4 cup chopped hazelnuts
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of flour, sugar, salt, and active dry yeast thoroughly to prepare the base for the dough.
- Warm Milk and Butter: In a small saucepan, gently heat the milk and unsalted butter together until the mixture reaches 120-130°F, making sure it is warm but not hot to activate the yeast properly.
- Mix Wet and Dry Ingredients: Pour the warm milk and butter mixture along with the egg into the bowl with the dry ingredients. Beat the mixture on low speed for 30 seconds to combine, then increase to high speed and beat for 3 minutes until smooth and slightly elastic.
- Add Remaining Flour: Stir in the remaining 1/4 cup of flour to form a soft dough that is not too sticky.
- Knead the Dough: Turn the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic, ensuring proper gluten development for good texture.
- First Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
- Prepare for Shaping: Preheat your oven to 350°F (175°C). Punch down the risen dough to release air and roll it out into a rectangular shape on a floured surface, ready for filling.
- Spread Nutella: Spread the Nutella evenly over the dough rectangle, leaving a small border around the edges to prevent filling leakage during baking.
- Roll and Slice: Carefully roll the dough tightly starting from one edge to form a log. Slice the roll into 8 even pieces to create individual buns.
- Braid the Buns: Twist and braid the dough pieces together, arranging them in a greased baking dish to form an appealing, intertwined bun structure.
- Second Rise: Allow the formed buns to rise for an additional 20-30 minutes to become puffy before baking.
- Bake: Bake the buns in the preheated oven for 20-25 minutes until they turn golden brown and are cooked through, ensuring a soft yet slightly crisp crust.
- Add Hazelnuts: Immediately after removing from the oven, sprinkle the chopped hazelnuts on top while the buns are still hot to add texture and flavor.
- Cool and Serve: Let the buns cool slightly before serving to allow the filling to set and for safe handling.
Notes
- Make sure the milk and butter mixture is warm, not hot, to avoid killing the yeast.
- Use fresh yeast for the best rise and texture.
- If Nutella is too stiff, warm it slightly to ease spreading.
- The dough can be stored in the refrigerator overnight after the first rise for convenience.
- For an extra glossy finish, brush the buns with an egg wash before baking.
