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Braided Nutella Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 33 reviews
  • Author: Bara
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: European

Description

These Braided Nutella Buns are soft, fluffy, and filled with rich chocolate hazelnut spread, making them the perfect treat for breakfast or dessert. The dough is enriched with butter and eggs, braided for an elegant look, then baked to golden perfection. Each bite offers a delightful combination of tender bread and gooey Nutella, sure to impress family and friends.

Ingredients

Dough Ingredients

  • 2 1/2 cups (320 gr) bread flour
  • 1 packet (1/4 oz, 21 gr) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup (50 gr) sugar
  • 1 large egg
  • 1/2 cup (120 ml) warm milk
  • 4 oz (115 gr) unsalted butter, softened

Filling

  • about 1 cup Nutella or other chocolate spread

Egg Wash

  • 1 egg
  • 1 teaspoon water

Instructions

  1. Mix the dough: In a stand mixer bowl fitted with a hook attachment, combine the bread flour, active dry yeast, salt, sugar, egg, and warm milk. Mix for a few minutes until ingredients start to combine, then add softened butter cut into pieces. Continue mixing for about 10 minutes until the dough is smooth and elastic.
  2. First rise: Turn the dough onto a lightly floured surface and knead briefly for about a minute, shaping it into a ball. Place the dough into a large bowl dusted with flour, cover it, and set it in a draft-free warm spot (such as inside an oven that is turned off) to allow it to rise until doubled in size, roughly 1 to 2 hours.
  3. Roll and fill: Once risen, transfer the dough to a lightly floured surface and roll it out into a 15 x 20 inch rectangle. Spread a thin, even layer of Nutella over the dough. If the Nutella is too firm, warm it up gently in the microwave for a few seconds to soften and make spreading easier. Fold the dough into three parts along the long side, resulting in a 5 x 20 inch rectangle.
  4. Cut and braid: Cut the folded dough into 8 strips, each about 5 x 2.5 inches. For each strip, make two lengthwise cuts to create three thin strips per piece. Braid these three strips together, then roll each braid up lengthwise to form a knot.
  5. Second rise: Grease 8 cups of a muffin tin and place each braided knot inside a cup. Cover and let the buns rise for one hour until puffed.
  6. Egg wash and bake: Preheat the oven to 375°F (190°C). Beat the egg with a teaspoon of water to make the egg wash. Brush the tops of the buns with the egg wash. Bake for about 18 minutes until golden brown. If some buns stick to the muffin tin edges after baking, gently loosen them with the tip of a knife. Serve warm and enjoy!

Notes

  • Use bread flour for a chewier texture and better gluten development.
  • If the room is cold, warming the Nutella makes spreading easier and ensures even distribution.
  • The egg wash gives the buns a beautiful shiny, golden crust.
  • You can replace Nutella with any chocolate or hazelnut spread of your choice.
  • Allow buns to cool slightly before removing them from the muffin tin to avoid breaking.
  • Store leftover buns in an airtight container for up to 2 days or freeze for longer storage.

Find it online: https://yumbara.com/braided-nutella-buns-recipe/