Description
These Braided Nutella Buns are a decadent and delicious treat featuring soft, fluffy dough filled with creamy Nutella and topped with crunchy hazelnuts. Perfect for breakfast, brunch, or a sweet snack, these buns combine the rich hazelnut spread with a tender, slightly sweet bread dough, braided to create an appealing and tasty 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. Stir them together until evenly distributed.
- Heat Milk and Butter: In a small saucepan, gently warm the milk and unsalted butter together until warm to the touch, about 120-130°F (49-54°C). Remove from heat.
- Add Wet Ingredients: Add the warm milk-butter mixture and the large egg to the dry ingredients. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for 3 minutes until smooth and well mixed.
- Incorporate Remaining Flour: Stir in the remaining 1/4 cup of all-purpose flour gradually to form a soft dough that pulls away from the sides of the bowl.
- Knead the Dough: Turn the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough into a greased bowl and cover with a damp towel. Let it rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
- Preheat Oven and Prepare Dough: Preheat the oven to 350°F (175°C). Punch down the risen dough and roll it out on a floured surface into a large rectangle.
- Spread Nutella: Evenly spread the Nutella over the surface of the dough, leaving a small border around the edges to prevent leaking during baking.
- Form Buns: Roll the dough tightly into a log and cut it into 8 equal slices.
- Braid the Dough: Twist and braid the 8 slices together and place the braided buns into a greased baking dish, spreading them slightly apart.
- Second Rise: Cover the baking dish loosely with a towel and let the dough rise again for 20-30 minutes until puffy.
- Bake: Bake the braided Nutella buns in the preheated oven for 20-25 minutes, or until the buns turn golden brown and are cooked through.
- Add Hazelnuts: Remove the buns from the oven and immediately sprinkle chopped hazelnuts on top to add crunch and flavor.
- Cool and Serve: Allow the buns to cool slightly before serving to enjoy the warm, gooey Nutella filling and tender bread.
Notes
- You can substitute whole milk with any preferred milk such as almond or oat milk for a dairy-free option, but the texture may vary slightly.
- For an extra glossy finish, brush the buns with an egg wash before baking.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- Reheat gently in a microwave or oven to refresh softness before serving.
- Feel free to add cinnamon or a sprinkle of powdered sugar for additional flavor and decoration.
