Description
These Braided Nutella Buns are a decadent and delicious treat perfect for breakfast or dessert. Soft, fluffy dough is filled with creamy Nutella, twisted into a beautiful braid, and topped with crunchy chopped hazelnuts for a perfect blend of flavors and textures.
Ingredients
Scale
Dough:
- 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, whisk together 2 cups of all-purpose flour, granulated sugar, salt, and active dry yeast until well combined.
- Heat Milk and Butter: In a small saucepan, gently heat the milk and unsalted butter until warm, reaching about 120-130°F (49-54°C), ensuring the butter melts completely without boiling.
- Mix 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 to incorporate, then increase to high speed and beat for 3 minutes to develop the dough’s elasticity.
- Add Remaining Flour: Gradually stir in the remaining 1/4 cup of flour to form a soft dough that is slightly sticky but manageable.
- Knead the Dough: Turn the dough onto a floured surface and knead by hand for about 5-7 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size, which activates the yeast and creates an airy texture.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Punch down the risen dough to release trapped air, then roll it out on a floured surface into a rectangle shape to prepare for filling.
- Spread Nutella: Evenly spread 1/2 cup of Nutella over the surface of the rolled-out dough, leaving a small border around the edges to prevent spilling during baking.
- Roll and Slice: Carefully roll the dough tightly into a log starting from one of the long edges. Slice this log into 8 even pieces, which will be the sections to braid.
- Braid the Dough: Twist and braid the sliced dough pieces together and arrange the braid into a greased baking dish, shaping it neatly for even baking.
- Second Rise: Cover the braided dough loosely and let it rise for an additional 20-30 minutes until puffed, ensuring a soft final texture.
- Bake: Bake the buns in the preheated oven for 20-25 minutes or until they turn golden brown and are cooked through, baking them evenly to achieve a perfect crust and tender crumb.
- Add Hazelnuts and Cool: Remove the buns from the oven and immediately sprinkle the chopped hazelnuts on top, allowing them to stick slightly to the warm surface. Let the buns cool slightly before serving to enjoy the full flavor and ideal texture.
Notes
- Ensure milk is warm, not hot, when mixing with yeast to avoid killing the yeast culture.
- Use unsalted butter for better control over the dough’s saltiness.
- Watch the baking time closely to avoid overbaking, which can dry out the buns.
- For a glossy finish, you can brush the buns with an egg wash before baking.
- Leftover buns can be stored in an airtight container for up to 2 days or frozen for longer storage.
