Mini Nutella Swirl Buns: a spiced dough rolled with Nutella to make miniature sweet buns! ❤
Hello bakers! Let’s talk about Nutella. I absolutely LOVE it, like I’m not sure what I did before I found it. I love baking with it, spreading it on toast…or eating straight from the jar! If you’ve never heard of it well let me tell you it’s the most delicious chocolate and hazelnut spread ever. I’ve made other yummy bakes using Nutella and I’ve made this very recipe before at home and now I’m sharing it because it is so YUMMY!!
This recipe for Mini Nutella Swirl Buns is based on the classic cinnamon roll but instead we’re rolling Nutella into our delicious buns. The dough is enriched and I’ve added some extra spice, cinnamon! I feel spicing the dough adds a little warmth and another flavour note that compliments the Nutella so well. The dough requires a little patience when rising and it’s really important to allow it enough to properly rise and for the yeast to do its thing! The first prove (or rise!) will take about 1 hour and you’ll know it’s done when you stretch a little of the dough and you can see light through it when held up to a window – I guess that’s why they call it the windowpane test! The second prove will be once the dough is smothered in Nutella and rolled up into mini buns. Try not to handle the dough more than you need and roll the buns as tight as you can to make the yummy looking swirls!!
As well as using Nutella to spread across the buns I did also bake a batch using Cadbury’s Caramel spread … also very tasty!! If you want to make a few of both varieties halve the amount of Nutella and use your spread of choice. Slightly warming the Nutella and any other spread you use will make it easier to spread across the dough but only for 10 seconds in the microwave!
Once baked I brushed the tops with maple syrup and let that soak in to the buns. The maple syrup adds an extra sweetness but it is optional! It definitely makes them glisten and look sooo tempting!! These Mini Nutella Swirl Buns are so delicious and maybe even a new breakfast treat?! The buns are so cute and yummy ❤ I LOVE baking different buns and swirling them with Nutella is my favourite so far!
- 600g strong white bread flour
- 7g fast action dried yeast
- 115g caster sugar
- 1/2 tsp fine salt
- 1 tbsp cinnamon
- 85g unsalted butter, cubed and softened
- 2 medium eggs, whisked
- 200ml milk, warmed to body temperature
- 100ml water, warmed to body temperature
- 250g Nutella
- 2 tbsp maple syrup
- Place the flour, yeast, cinnamon, salt (opposite side of the bowl to the yeast), sugar, butter (cubed and softened), whisked egg and half the milk into a large bowl. Either mix together by hand or use a stand mixer with a dough hook attachment.
- Bring the dough together gradually adding in the remaining milk and the water until a dough forms. You might not need to use all the water, or you might need a little extra. What you’re looking for is a slightly sticky dough, where everything has combined together.
- If in a stand mixer, mix for about 4 minutes until the dough comes away from the sides of the bowl and is springy and smooth. I didn’t knead the dough after this as it was already at the point where the dough sprung back when pressed in.**If mixing by hand – take out the bowl and knead on a lightly floured surface for 10 minutes, until smooth and when you press your thumb into the dough it starts to spring back.
- Oil a clean bowl and place the dough in the bowl. Cover with cling film and leave in a warm place for 1 hour, or until doubled in size. (You can use the windowpane test I explained in the post to check it’s ready!)
- Take out the bowl and knock back (flatten it a bit to knock out some air bubbles). Split the dough in half. Gently roll out half the dough to a 1 inch thickness. Try and shape it into a rough rectangle. Spread half the Nutella over the dough leaving about a 1 inch border all the way around the edges. Roll the dough on the longer side, trying to keep the roll tight. Cut into 12 buns. Repeat with the other half of the dough.
- Fit each bun with a small gap in between into a 12 x 9 inch traybake tin. Loosely cover in cling film and allow to rise again for 30 minutes.
- When it’s coming to the end of the proving time preheat the oven to 220C fan.
- Bake for 12 – 15 minutes or until turning golden brown.
- As soon as they come out the oven brush with maple syrup and allow to cool. Enjoy!
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