Description
These Braided Nutella Buns are a decadent homemade treat featuring a soft, fluffy dough braided with rich, creamy Nutella and topped with crunchy chopped hazelnuts. Perfect for breakfast, brunch, or dessert, these buns combine the warmth of freshly baked bread with the irresistible taste of chocolate hazelnut spread.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour, divided
- 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 to prepare the base for your dough.
- Heat Milk and Butter: In a small saucepan, gently warm the milk and unsalted butter together until they reach 120-130°F (49-54°C), ensuring the mixture is warm but not hot to activate the yeast properly.
- Combine Wet and Dry Ingredients: Add the warm milk and butter mixture along with the large egg to the dry ingredients. Beat on low speed for 30 seconds, then increase to high speed and mix for 3 minutes to develop a smooth batter.
- Form Dough: Stir in the remaining 1/4 cup flour to make a soft dough. This will help the dough come together and become manageable for kneading.
- Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until it is smooth and elastic, which is vital for good bread structure.
- 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.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Punch down the risen dough and roll it out into a rectangle shape on a floured surface in preparation for filling.
- Spread Nutella: Evenly spread 1/2 cup of Nutella over the rolled-out dough, leaving a small border around the edges to prevent overflow.
- Shape Dough: Roll the dough tightly from one side to the other to form a log. Slice the log into 8 even pieces to create individual buns.
- Braid Dough Pieces: Twist and braid the 8 dough pieces together and place the braid into a greased baking dish for structural support during baking.
- Second Rise: Cover the braided dough and allow it to rise for an additional 20-30 minutes to achieve a light and airy texture.
- Bake: Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown and completely cooked through, indicating a perfectly baked bun.
- Add Topping: Remove the buns from the oven and immediately sprinkle chopped hazelnuts on top for a delightful crunch and flavor enhancement.
- Cool and Serve: Allow the buns to cool slightly before serving so the Nutella filling sets a bit and the flavors meld together beautifully.
Notes
- Make sure the milk and butter mixture is warm, not hot, to avoid killing the yeast.
- Kneading time is important to develop gluten for a soft and elastic dough.
- Letting the dough rise properly will ensure fluffy buns.
- You can substitute hazelnuts with chopped almonds or walnuts if desired.
- Serve buns warm with a cup of coffee or tea for a perfect snack.
