Description
These Braided Nutella Buns are a decadent and delicious treat featuring soft, fluffy dough filled with creamy Nutella and topped with crunchy chopped hazelnuts. Perfect for breakfast, brunch, or a sweet snack, these buns combine a tender yeast dough with the rich sweetness of Nutella, braided for an appealing presentation and baked to golden perfection.
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, mix 2 cups of all-purpose flour, granulated sugar, salt, and active dry yeast until evenly distributed.
- Heat Milk and Butter: Warm the milk and unsalted butter gently in a small saucepan until the mixture reaches 120-130°F, then remove from heat.
- Mix Wet and Dry Ingredients: Add the warm milk and butter mixture along with one large egg into the dry ingredients. Use a mixer to beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes to develop the dough.
- Add Remaining Flour: Stir in the remaining 1/4 cup of flour to the mixture to form a soft dough.
- Knead Dough: Transfer dough to a floured surface and knead by hand until smooth and elastic, about 5 to 7 minutes.
- First Rise: Place the kneaded dough into a greased bowl, cover with a damp towel, and allow to rise in a warm spot for about 1 hour, or until it doubles in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is rising.
- Shape Dough: Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread Nutella: Evenly spread 1/2 cup of Nutella over the dough, leaving a small border along the edges to prevent overflow.
- Roll and Slice: Roll the dough tightly from one end to the other and slice the roll into 8 equal pieces.
- Braid Dough Pieces: Twist and braid the individual dough pieces together, then place the braid into a greased baking dish.
- Second Rise: Allow the braided dough to rise again for an additional 20 to 30 minutes until slightly puffed.
- 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 sprinkle with the chopped hazelnuts for a crunchy finish.
- Cool and Serve: Let the buns cool slightly before serving to enjoy the perfect balance of warm, gooey Nutella and tender bread.
Notes
- Make sure the milk and butter mixture is warm but not hot to avoid killing the yeast.
- Using room temperature egg helps the dough mix better.
- For extra flavor, you can toast the hazelnuts before chopping.
- If you prefer a crispier crust, brush the buns lightly with melted butter after baking.
- These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- To reheat, warm in a low oven or microwave briefly to restore softness.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: European
