The SFPH: Nutella Buns

Tuesday, December 18, 2012

My darlings, fancy something scrumptious to ease up the Christmas rush? Well, if you are like me - a Nutella-nut, here is something that might tickle your fancy – homemade nutella buns. What do you think? I made them twice in the last week or so. Once for a dinner party in our place and then over the weekend so Balazs and I can have them for breakfast with hot steamy coffee. I think it goes without saying that I am smitten with this recipe, so if you fancy a little festive pause this week – go on and bake a tray-full to share, enjoy and snack on :)

Nutella Buns
(Adapted from This is a Cookbook by Max and Eli Sussman)

For the dough
* 1 package (2 1/4 tsp) dry yeast
* 1 tsp brown sugar + ¼ cup (2 oz/60g)
* 1/2 cup (4oz|125ml) whole milk
* 4 tbsp (2oz|60g) unsalted butter, at room temperature
* 1 tsp salt
* 2 large eggs, beaten
* 1 tsp pure vanilla extract
* 4 cups (20oz|625g) all-purpose flour, plus more for dusting
* vegetable oil for bowl

For the filling
* 5 tbsp (2 1/2oz|70g) unsalted butter + extra for baking dish
* 3/4 cup (6oz|185g) packed brown sugar
* 2/3 cup (3 1/2oz|105g) roughly chopped pecans (or any other nuts you fancy)
* 1 1/2 cups (7 1/2oz|235g) Nutella (you can totally put more if you fancy)
* 1 large egg beaten, for egg wash
* Ground cinnamon

To make the dough, pour 1/2 cup (4oz|125ml) warm water into a small bowl. Add the yeast + 1 tbsp sugar and stir to dissolve. Let stand until frothy, 5-10 minutes. Meanwhile, in a small saucepan, heat the milk until it bubbles. Remove from the heat and stir in 1/4 cup sugar, 4 tbsp butter, salt, and set aside until cool.

In a large bowl, stir together the yeast mixture, milk mixture, eggs, vanilla and half the flour mixture until the ingredients start to combine. Stir in the remaining flour, a little at a time. Turn the dough out onto a well-floured work surface and knead, dusting with more flour as needed or until it’s elastic, smooth and not sticky – about 5 minutes. Place the dough in an oiled bowl and turn to coat. Cover with plastic wrap and let it rise in a warm place until the dough doubles in size (approximately 40 minutes).

Pre-heat the oven to 375F|190C. Melt the 5 tbsp of butter in a small saucepan over medium heat. Whisk in the brown sugar until smooth. Pour 1/3 of the brown sugar mixture into a greased 9x13in (23x33cm) pan/baking dish. Scatter the nuts on top.

On a well-floured work surface roll out the dough to a rectangle - about 15x20in (38x50cm). Spread the Nutella over the dough in a thin layer, leaving a 1/2 inch (12mm) border uncovered on one side. Next spread the remaining butter-brown sugar mixture on top and finish it off with a bit of cinnamon. Brush the border with the beaten egg. Starting with the covered side, roll the dough gently into a log (or cylinder), pressing to seal the seam with the egg. Cut crosswise into 14-16 rounds and place in baking dish on top of the pecans. Bake until golden brown (20-25minutes). Let it cool slightly, spread the brown-sugar mixture left in the dish onto the rolls and serve. Ta dah!
P.S: Fancy more nutella goodness? How about this French toast, fudge and French croissants?
P.P.S: Plus a few other of my favoruite recipes. Dig in!
(Photos and layout by exPress-o. Thanks,  Alice Goa)


Lisa said...

Mmmmm these look good!!

Diana Mieczan said...

Thanks, Eliza:)

Melanie said...

You said the magic word...Nutella... =) I will be trying these out! =)

Ergo - Blog

Christianna said...

OMG, if these taste as good as they look I might have to whip up a batch. I like how I made that sound like I cook all the time (I don't)

Carol {Everyday Delights} said...

These sound fantastic for Christmas morning!

HiLLjO said...

Sweet... lord...

the cape on the corner said...


Anonymous said...

The sauce/syrup part of this recipe is incorrect. Brown sugar and butter won't melt into a smooth sauce. It will stay granulated even after baking the buns. You have to add some heavy cream if you want a nice smooth sauce.

Diana Mieczan said...

Anonymous, do you mean the brown-sugar mixture? It shouldn't be too smooth as we use nuts for it too.

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