Nutella Brioche Buns

Ingredients

• 4 tbsp Whole milk (For the tangzhong)
• 2 tbsp Water (For the tangzhong)
• 2 tbsp Bread flour (For the tangzhong)
• 0.5 cup Whole milk (Lukewarm; for the dough)
• 2.25 tsp Instant yeast (For the dough)
• 2.5 cup Bread flour (For the dough)
• 0.25 cup Granulated sugar (For the dough)
• 1 Egg (Large, room temperature; for the dough)
• 4 tbsp Unsalted butter (Softened; add one piece at a time)
• 1 tbsp Vanilla bean paste (For the dough)
• 1 tsp Kosher salt (For the dough)
• 1 tsp Honey (For the dough)
• Cooking spray (For greasing the bowl)
• 180 g Nutella (Portion into 8 portions and freeze)
• 1 Egg (For the egg wash)
• 2 tbsp Whole milk (For the egg wash)
• Melted butter (For brushing the hot buns generously)

Steps

1. 1

   Make the tangzhong: whisk the whole milk, water, and bread flour designated for the tangzhong in a saucepan until smooth.

2. 2

   Cook the mixture over medium-low heat, whisking constantly, for 1–2 minutes, until thickened. Remove it from the heat and cool until warm, not hot.

3. 3

   Add the lukewarm dough milk, instant yeast, granulated sugar, and honey to the bowl of a stand mixer. Stir and let the mixture sit for 5 minutes.

4. 4

   Add the cooled tangzhong, dough bread flour, kosher salt, and room-temperature egg. Mix with the dough hook on low speed until combined.

5. 5

   Knead the dough on medium speed for 5–7 minutes, until smooth and elastic.

6. 6

   Add the softened butter one piece at a time, allowing each piece to incorporate before adding the next. Knead for another 5–8 minutes, until the dough is smooth, stretchy, and slightly tacky. Do not add extra flour.

7. 7

   Place the dough in a lightly greased bowl, cover it, and let it rise for 1–1½ hours, or until doubled in size.

8. 8

   Meanwhile, portion the Nutella into 8 portions and freeze for 30–45 minutes.

9. 9

   Divide the risen dough into 8 pieces. Flatten each piece, place one frozen Nutella portion in the center, and pinch the dough closed around it.

10. 10

    Turn each filled piece seam-side down and roll it into a smooth ball.

11. 11

    Arrange the filled dough balls on a parchment-lined baking sheet. Cover and let rise for 45–75 minutes, until very puffy.

12. 12

    Preheat the oven to 350°F (175°C).

13. 13

    Brush the puffy buns with the egg wash made from the egg and milk.

14. 14

    Bake for 18–22 minutes, until golden brown. Tent the buns with foil if they begin browning too quickly.

15. 15

    Brush the hot buns generously with melted butter. Let them cool for 10–15 minutes, then serve and enjoy the gooey Nutella centers.

Notes

The source title says the recipe makes 8–10 buns, but the instructions divide the dough and Nutella into 8 portions, so this extraction uses 8 buns. The source does not specify the amount of melted butter used to finish the buns.

Nutrition per serving

• dessert
• sweet bread
• baked
• brioche
• Nutella
• filled buns
• vegetarian