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Double chocolate hazelnut buns recipe
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Prep Time:
165 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Indulge in warm, freshly baked double chocolate hazelnut buns.
Ingredients:
  • 250g (3/4 cup) Nutella
  • 310ml (1 1/4 cups) warm milk
  • 14g (2 sachets) dried yeast
  • 70g (1/3 cup) caster sugar, plus extra 2 tbsp
  • 60g butter, melted
  • 1 egg, lightly whisked
  • 490g (3 1/4 cups) plain flour, plus extra, to dust
  • 35g (1/3 cup) cocoa powder
  • 60g white chocolate, melted
  • 45g (1/4 cup) roasted hazelnuts, finely chopped
Instructions:
  • Prepare 2 baking trays lined with baking paper. Form 16 balls by scooping 2 slightly heaped teaspoonfuls of Nutella and shaping into balls. Arrange them on the trays. Chill in the freezer for 30 minutes or until firm.
  • In a jug, mix together milk, yeast, and 2 teaspoons of sugar. Leave in a warm, draft-free place for 5 minutes or until foamy.
  • Combine butter and egg with the yeast mixture, whisk gently until mixed. In a separate large bowl, sift flour and cocoa, then stir in the rest of the sugar. Create a well in the center of the dry ingredients. Pour the milk mixture into the well and use a wooden spoon to mix until just combined. Use your hands to shape the mixture into a soft dough.
  • Transfer the dough onto a lightly floured surface and knead it for 10-15 minutes, until it is smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp tea towel, and let it rest in a warm, draft-free spot for 1 hour, or until the dough doubles in size.
  • Preheat the oven to 200C/180C fan forced. Gently deflate the dough with your fist. Transfer the dough to a lightly floured surface and knead for 2 minutes until smooth and stretchy. Divide the dough into 16 equal parts and shape each into a neat ball.
  • Roll each dough ball into a 10cm disc, making sure to keep the center slightly thicker. Take half of the Nutella balls out of the freezer. Put one Nutella ball in the middle of each dough disc. Fold the dough over the ball, sealing the edges by pinching them together. Arrange seam side down on a baking tray. Repeat the process with the rest of the dough and Nutella balls.
  • Allow the dough balls to double in size by covering them with a damp tea towel in a warm, draft-free place for about 30 minutes. Bake for 10 minutes at the initial temperature, then reduce oven temperature to 180°C/160°C fan forced and bake for an additional 15-20 minutes, or until the buns are cooked through. To check if they are ready, tap them on the top - they should sound hollow. If they are browning too much, lightly cover them with foil.
  • Combine 1 tablespoon of boiling water with the additional sugar until well mixed.
  • Place the buns on a wire rack. Brush them with the sugar mixture while they are still warm. Allow them to cool completely.
  • Transfer the white chocolate into a small sealable plastic bag. Cut a small corner off the bag and drizzle crosses over each bun. Top with hazelnuts and let it set.

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