If you love baking, this is the perfect recipe for you. Nutella Buns are glazed with your favourite spread. They are perfect for enjoying with your Sunday morning coffee or enjoying with a book and a cup of tea in the afternoon. The recipe makes 15. You can always make the dough ahead of time and freeze until you want to enjoy the Nutella Buns.
1 cup (225 mL) milk
1/2 cup (110 g) unsalted butter
3 1/2 cups (525g) all-purpose flour
1 1/2 teaspoons salt
2 1/4 teaspoons (one 8g package) quick-rising dry yeast
1/3 cup (65g) sugar
2 egg yolks
150g (1/2 cup) Nutella
1 egg beaten with 1 tablespoon milk
3 tablespoons sugar
3 tablespoons water
Heat the milk until it is hot to the touch, remove from heat and add the butter. Let it melt, and when the mixture is lukewarm (about 104 F/40 C), proceed with the recipe.
In a large bowl, whisk together the flour, the salt, the yeast and the sugar. Make a well in the centre and pour in the buttery milk, the egg and the egg yolk. Mix it all together with your hands until you have a sticky dough. Cover and let stand for 15 minutes.
Turn it out onto a lightly floured surface and knead vigorously by hand a good 5 minutes (you can also mix it in a mixmaster with a dough hook for about 3 minutes on medium speed) until it’s smooth and bounces back when pressed down. Place the ball back in the bowl, cover with a plastic bag, and let rise in a draft-free spot in your kitchen until doubled in volume, about 1 1/2 hours.
Prepare a 12X17-inch (30X43 cm) sheet pan. Lightly butter the pan, then cover the base with a sheet of tin foil or parchment paper.
When the dough has raised, turn it out onto a lightly floured surface, flatten into a rectangular shape and then, with a rolling pin, roll into a rectangle about 16 X 12 inches (40 X 30 cm) to an even thickness of about 1/3 of an inch (1 cm) making it as even as possible. Spread the Nutella over the entire surface of the dough, right to the edges, save for a thin strip at the bottom that you will then brush with water (this is where you will seal the dough roll shut). Working from top to bottom, roll the dough towards you, keeping it snug, but not too tight. You will end up with a fat roll of about 16-inches across. Pinch the bottom seam to seal it shut, and roll the log a bit to even it out, placing the seam at the bottom. Cut the roll into 15 equal-size pieces, about an inch thick.
It’s not the end of the world if they aren’t perfect, but a ruler comes in handy to help guide you. Place the rounds in your pan, in a 3 across and 5 down patterns.
Cover the pan with a dish towel or plastic bag and set aside in a warm part of the kitchen to rise for about an hour or until the buns fill up most of the empty spaces in the pan.
After an hour, preheat oven to 350 degrees F (180 C) and set the baking rack in the middle position. If the buns have risen enough so that the dough doesn’t bounce back when you press it, proceed, if not give it more time to rise. When you’re ready to bake, brush the tops of the buns with the egg beaten together with the milk, and bake until the buns are golden, about 25 minutes.
A few minutes before the buns are done, bring the 3 tablespoons of sugar and water to a boil in a small saucepan and prepare a small pastry brush. When the buns are a nice golden brown, remove from oven and immediately brush the tops with the hot syrup. Let cool in the pan before serving.
Top with Nutella.
Recipe created by Lesley Chesterman