Here’s my recipe for our decadent Nutella buns, oozing with chocolate and hazelnut, the ideal doughy afternoon treat, pile them high and spoil the whole family!

Ingredients:

For the Brioche Dough –
500g strong white bread lfour
25g caster sugar
1 teaspoon fine sea salt
A sachet of 7g fast action yeast
250ml  milk
2 large eggs
100g unsalted butter at room temperature

For the filling:

240g Nutella
150g full/fat soft cheese

For the topping:

150g Nutella
2.5 tbs milk
2tbs icing sugar
Chopped hazelnuts  (optional )

Tin required – 9 x 13inch / 23 x 33cm
( or the closest you have in your pantry)  with a depth of 2 inches at least.

Method:

For the brioche dough place the flour, sugar, salt and yeast into the bowl of a mixer
with a dough hook attachment and mix to combine.

Pour in the milk and eggs and mix together – then knead on a low to medium speed for 10-15 minutes
until smooth and elastic and pulling from the sides of the bowl.

Tip your dough into a large, lightly greased bowl, cover with cling film and refrigerate overnight
(for at least 8 hours) or for up to 2 days.

Line the base of the baking tin with parchment paper.

Roll out the chilled dough on a lightly floured work surface into roughly a 40x 50cm rectangle.

Beat together the cream cheese and Nutella and spread over your dough.
Tightly roll up the dough (remember you are starting from the long edge) into a long sausage.
Cut into 12 equal slices and place cut – side up in the prepared tin.
Cover with clingfilm and leave to prove in a warm place for 45 mins – 1 hour
or until the rolls are touching each other and feel quite puffy to the touch.

Preheat the oven to 190 degrees C / 375 degrees F / Gas Mark 5.

Bake for 30-35 minutes or until golden brown.
Set aside while you make the topping.

For the topping:

Place the Nutella, milk and icing sugar into a bowl and beat together to form a smooth (quite runny) paste.

Drizzle this over your Nutella Buns and sprinkle with the chopped hazelnuts (optional) – Yum!