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!
For the Brioche Dough –
500g strong white bread lfour
25g caster sugar
1 teaspoon fine sea salt
A sachet of 7g fast action yeast
2 large eggs
100g unsalted butter at room temperature
For the filling:
150g full/fat soft cheese
For the topping:
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.
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!