These Nutella stuffed buns are mouthwatering sweet rolls perfect for a weekend morning and they go great with a good cup of coffee or tea. These sweet buns are wonderful and so versatile because you can practically fill them with anything you like, other than Nutella, you can fill them with jam of your choice. In the bowl of your mixer add the melted butter, sugar and mix it well for a couple of minutes. In a small bowl or cup add 1/4 cup of milk.

Warm it up in the microwave so that the milk is lukewarm, just for a few seconds. To the milk add a teaspoon of sugar and the yeast. Stir it well and let it sit for a few minutes so that the yeast bubbles up. This is pretty much the method I use all the time to activate the yeast. The only thing to be careful here is not to overheat the milk because that will kill the yeast.

Add the yeast mixture, milk, salt and continue mixing until everything is well incorporated. Add the flour gradually and continue mixing. If you need to add additional flour, do so, the dough is ready when it no longer sticks to your hands. Place the dough in a well-oiled bowl and rub some oil all over the dough.

Cover the dough with a clean damp kitchen towel and let it rest for an hour or two in a warm place, until it doubles in size. Preheat your oven to 200 degrees F. Turn off the oven then place the bowl in there, keep the door open for about 5 minutes just until most of the heat is out, but the oven should still be warm, making a nice environment for your dough.

The golden and fluffy dough takes some time to rest/rise

Ingredients;

  • 1/2 cup warm water
  • 1 tsp instant yeast
  • 1 1/2 cups bread flour
  • 3 tsp milk powder
  • 1/4 cup sugar
  • 2 tbsp custard powder
  • 1 large egg, lightly beaten
  • 2 tbsp unsalted butter, softened
  • egg wash: 1 egg, 1 tbsp water
  • 8-10 tbsp Nutella, chilled
  • 1 tsp warm water
  • 2 tsp sugar

Instructions;

  1. Place Nutella in the fridge for an hour to harden a bit. This helps to scoop out balls easier later.
  2. Sprinkle yeast into the warm water and allow to bloom for 5 minutes
  3. Meanwhile in a stand mixer fitted with a dough hook, mix the flour, milk powder, sugar, and custard powder together.
  4. Add the egg and beat till the mixture is crumbly.
  5. Pour the yeast water until cohesive ball forms. If it becomes too sticky, sprinkle in some more flour.
  6. Once the dough comes together, beat in the butter one tablespoon at a time, then knead for 8 minutes.
  7. The dough will be soft and tacky. Allow this to rise for 1 hour. Or you can place in the fridge for up to 8 hours, but allow to come to room temperature before continuing.
  8. Once risen, turn the dough out onto a board and divide it into 8 pieces. Allow them to rest for 15 minutes.
  9. Shape the dough, by rolling out or pulling the dough into a 4 uncle circle. Make sure to keep the entrance of the circle thicker than the sides.
  10. Place 1 tablespoon of the chilled Nutella in the center of the dough then bring the sides together around it, pinching the dough together. Turn the ball upside down and place it on a baking sheet lined with parchment.
  11. Repeat with the rest of the dough pieces and allow to rise for 40 minutes.
  12. Preheat the oven to 350F. Brush with egg wash and bake for 15-20 minutes or until golden brown. Allow cooling on a wire rack.
  13. Make a simple syrup with 2 tsp sugar and 1 tsp warm water. Brush this onto the tops of the buns and top with chocolate sprinkles.