I have taken the classic cinnamon bun recipe and (in my honest opinion) made it 100 times better. Cinnamon buns are a wonderful thing, but *Nutella* buns!? Carbs, chocolate and hazelnut? Ooft yes. This is a recipe worth carving out a little bit of time for this festive season.
Sweet dough is an incredible thing to master and not at all that difficult. All you need is a little patience, to wait for the dough to prove. To make these buns, you’ll need at least a couple of hours from start to finish, but they make your house smell utterly divine once they are finally in the oven! Once you’ve made the basic dough, you can fill it with all sorts of wonderful fillings. Cinnamon, white chocolate and raspberry or even orange and marzipan. These Nutella ones, though, have to be the best ones yet.
Ingredients for the dough:
- 2 packets of active dried yeast (14g)
- 250ml milk
- 80g butter, melted
- 1 large egg, beaten
- 500g strong white bread flour
- 40g caster sugar
- 1 tsp salt
For the filling:
- 50g butter, melted
- 60g light brown sugar
- 4 heaped tbsp Nutella
- Gently warm the milk up in a pan and then mix in the yeast. Cover with cling film and leave for 15 minutes until it becomes frothy
- Add the flour, sugar and salt to a large stand mixing bowl with a dough hook attached (if you don’t have a stand mixer, use your hands to combine all the ingredients)
- With the machine running, pour in the frothy yeast mixture, melted butter and then finally the beaten egg. Mix until it comes together to form a sticky dough then knead in the machine for 5 minutes (if using your hands knead for 10 minutes)
- Put in a clean bowl and cover with a damp tea-towel. Leave to rise in a warm place for up to an hour or until doubled in size
- Meanwhile, make the filling by mixing all the ingredients together until well combined. Set aside. Line a large baking tray with greaseproof paper and set aside
- Once doubled in size, knock the dough back and roll out on a floured surface, into a rectangle that is about 50cmx30cm. Spread the filling all over, taking care not to tear the dough
- Roll tightly, long edge to long edge so it looks like a fat sausage (use a little bit of butter or milk to stick the edges and prevent it unravelling) then cut into 12 equal pieces
- Lay on a large baking tray, that has been lined with greaseproof paper, close together but not touching
- Place on the prepared tray and leave to rise again in a warm place for about 30 minutes. Meanwhile, preheat the oven to 190oc
- When ready to bake, brush with a beaten egg and then bake for 25-30 minutes (cover with foil if they are starting to brown too quickly) or until golden brown. Leave to cool completely before serving.
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