Description
These Braided Nutella Buns are a decadent and delicious treat, featuring soft, fluffy dough enriched with milk and butter, filled with creamy Nutella, and topped with crunchy chopped hazelnuts. Perfect for breakfast, dessert, or a special snack, these buns combine the richness of chocolate hazelnut spread with a beautifully braided presentation.
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
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, salt, and active dry yeast until evenly blended.
- Warm Milk and Butter: In a small saucepan, gently heat the milk and unsalted butter until warm, reaching about 120-130°F to activate the yeast without killing it.
- Combine Wet and Dry Ingredients: Add the warm milk and butter mixture along with the egg to the dry ingredients. Beat on low speed for 30 seconds, then increase to high speed and mix for 3 minutes to develop the dough.
- Add Remaining Flour: Stir in the remaining 1/4 cup of flour to form a soft dough that’s slightly sticky but manageable.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, which helps develop gluten structure for a soft bun.
- First Rise: Place the kneaded dough into a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size, indicating the yeast has fermented properly.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking later.
- Shape the Dough: Punch down the risen dough to release air, then roll it out on a floured surface into a rectangle shape, ready for filling.
- Spread Nutella: Evenly spread 1/2 cup Nutella over the rolled-out dough, leaving a small border around the edges to prevent leakage when rolled.
- Roll and Slice: Carefully roll the dough tightly from one edge to the other, then slice into 8 equal pieces for individual buns.
- Braid the Dough: Twist and braid the sliced pieces together and place the resulting shape into a greased baking dish ensuring an attractive presentation.
- Second Rise: Allow the braided dough to rise again in a warm place for 20 to 30 minutes until puffy.
- Bake: Bake the buns in the preheated oven for 20 to 25 minutes, or until they turn golden brown and are cooked through.
- Add Topping: Remove the buns from the oven and immediately sprinkle chopped hazelnuts over the top for added crunch and flavor.
- Cool and Serve: Let the buns cool slightly before serving to allow the Nutella filling to set and the buns to be handled comfortably.
Notes
- You can substitute whole milk with a plant-based milk for a dairy-free version, though it may alter texture slightly.
- Ensure the milk and butter mixture is not too hot to prevent killing the yeast—aim for 120-130°F.
- Covering the dough during rising with a damp cloth helps maintain moisture for better yeast activity.
- Chopped hazelnuts can be toasted lightly before sprinkling for enhanced flavor.
- For a glossy finish, you can brush the buns with an egg wash before baking.
