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Nutella Twisted Brioche Buns

You can tell that I love Nutella in my bread. Heck, I eat that stuff straight out of the jar. My roommate is also one Nutella aficionado. She always has her Costco-sized Nutella jar on the kitchen counter for direct access and another jar for emergencies! I don't think I've ever met a Nutella-hater. That creamy luscious stuff thoughh...hmmmm. And it's made with nuts so that's got to be healthy right?

Ever since I got my Kitchen aid mixer, I've been able to make so much bread. Good for my soul but not so much my fat paunch ah ha :\ Here, I've made brioche, which I looovee because it's so eggy and buttery. I did cut down on the butter and sugar but, it still came out very puffy and soft. These Nutella stuffed brioche buns make a lovely breakfast and people will fawn over you when you bring them to school or work :D or you can choose to hoard... yea, it was a hard choice ;)



Nutella Twisted Brioche Buns


adapted from twiggstudios
makes 15-18 buns

4 1/4 cups bread flour
1 packet of active dry yeast (~2 1/4 tsp)
1/2 cup sugar
1 1/2 tsp salt
1/4 cup milk
3/4 cup water
3 large eggs
12 tbsp butter, at room temperature

nutella
1 egg + 1 tbsp milk

  1. In a mixer, stir together flour, yeast, sugar and salt. With the dough hook attached, pour in the milk and add eggs one at a time. Gradually pour the water. The dough will look super tacky and sticky. Let it knead for 2 minutes
  2. Add butter 1 tbsp @ time while the mixer is kneading at speed 7-8. Knead for 5-10 minutes. The dough will come together and look smooth. Add water to adjust if necessary. I add to add in 2 tbsp of flour to make it less sticky
  3. Place in an greased bowel, cover with saran wrap or a damp cloth and let rise in a warm corner for 1.5-2 hours (it should double in size, if not your yeast is dead!)
  4. Flour a working surface. Punch down the dough and divide in half. Roll out to about 12x15" rectangle and a little less than 1cm thickness. Smear nutella on one half and fold. (refer to picture above)
  5. Cut 2 cm strips and start twisting and stretching the ends. It will be a little messy because of all the nutella (licking optional!) The strips should twist and fall together into a bun on one side. Tuck the hanging end under and lay on a lined baking tray
  6. Cover with saran wrap again and let rise for 40mins. Preheat oven to 350F
  7. Make an egg wash with 1 egg whisked with 1 tbsp of milk. Brush over the puffy dough and pop it into the oven
  8. Bake for 20-25 mins or until quite golden brown on top. Let rest for at least 5 minutes before devouring!

3 comments :

  1. Hi, I found this on foodgawker and was hoping I could get your permission to post it on my recipe instagram account (@foodie_recipes) as they look so nice! I will put your website address on the post! Hope this is okay, thanks!x

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  2. i just made these today and they were fantastic!! the buns were brimming with chocolate sweetness and buttery goodness. they were a huge hit with the family and im taking some to work on monday. thanks for sharing :)

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  3. Yay! those look so pretty! Look at that shine! I'm glad they turned out so well. I hope everyone enjoys it :)

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