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
• 2.5 cup bread flour (For the dough)
• 0.25 cup granulated sugar
• 1 egg (Large, room temperature; for the dough)
• 4 tbsp unsalted butter (Softened; add piece by piece)
• 1 tbsp vanilla bean paste
• 1 tsp kosher salt
• 1 tsp honey
• cooking spray (For greasing the bowl; the source also suggests oil as an alternative)
• 180 g Nutella (For the filling; divide into 8 portions)
• 1 egg (For the egg wash)
• 2 tbsp milk (For the egg wash)
• melted butter (For brushing the hot buns; amount not specified)
• parchment paper (For lining the plate or tray and baking sheet)

Steps

1. 1

   In a small saucepan, whisk together the tangzhong milk, water, and flour until smooth. Cook over medium-low heat, whisking constantly, for 1–2 minutes, until it thickens into a smooth paste and the whisk leaves visible lines. Remove from the heat and let cool until warm, not hot.

2. 2

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

3. 3

   Add the cooled tangzhong, dough flour, salt, and room-temperature egg. Fit the mixer with a dough hook and mix on low until the ingredients come together and no dry flour remains.

4. 4

   Increase the mixer to medium and knead for 5–7 minutes, until the dough begins to look smooth and elastic.

5. 5

   With the mixer running on low-medium speed, add the softened butter one piece at a time, letting each piece fully incorporate before adding the next.

6. 6

   Continue kneading for another 5–8 minutes, until the dough is smooth, stretchy, and slightly tacky. Keep it soft and elastic; do not add extra flour.

7. 7

   Lightly grease a bowl with cooking spray or oil. Place the dough in the bowl, cover, and let rise in a warm, draft-free place for 1–1½ hours, or until doubled in size.

8. 8

   While the dough rises, scoop the Nutella into 8 portions, about 18–22 g each, onto a parchment-lined plate or tray. Freeze for 30–45 minutes, until firm.

9. 9

   Gently deflate the risen dough and divide it into 8 equal pieces. Flatten each piece into a small circle.

10. 10

    Place one frozen Nutella portion in the center of each circle. Bring the dough edges over the filling and pinch firmly to seal.

11. 11

    Turn each bun seam-side down and gently roll it into a smooth, tight ball. Place the buns on a parchment-lined baking sheet, leaving space between them.

12. 12

    Cover the buns loosely and let rise for 45–75 minutes, until very puffy and nearly doubled in size.

13. 13

    Preheat the oven to 350°F (175°C). Whisk together the egg and milk for the egg wash.

14. 14

    Gently brush the tops of the risen buns with the egg wash.

15. 15

    Bake for 18–22 minutes, until golden brown and cooked through. If they brown too quickly, loosely tent with foil during the last few minutes.

16. 16

    As soon as the buns come out of the oven, generously brush their tops with melted butter.

17. 17

    Let cool for 10–15 minutes, then tear one open to reveal the Nutella center.

Notes

The stated yield is 8–10 buns, while the instructions divide the dough and filling into 8 portions. The exact quantity of butter for brushing after baking is not specified.

Nutrition per serving

• dessert
• baking
• vegetarian
• contains gluten
• contains dairy
• contains egg
• sweet buns
• oven-baked