This one is for all Nutella lovers out there! These buns are sweet, sticky, filled with Nutella and finished with a glaze of sugar syrup! They can be a great addition to your weekend breakfast or brunch and the best part is you don’t need a mixer to make them! Very soft, fluffy and absolutely to die for! You don't wanna miss out on all the Nutella goodness they have inside of them!

INGREDIENTS YOU'LL NEED

Here are the key ingredients required to make these delicious sweet buns. Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

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FOR THE DOUGH 

• Bread Flour: I used bread flour but you can substitute it with plain flour/all-purpose flour. There is a high protein content in bread flour as compared to plain flour/all-purpose flour. High protein content helps to produce more gluten that gives these rolls a chewy and soft texture and also strengthens the dough which helps the bread to rise high. Due to its high protein content, bread flour absorbs slightly more liquid than plain flour/all-purpose flour so keep in mind this recipe measurements are for bread flour and if you are using plain flour/all-purpose flour, reduce the amount of milk by 1 tbsp (168 ml or 3/4 cup of warm milk for plain flour/all-purpose flour). Make sure to measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Salt: It balances the sweetness. It also enhances the flavour of other ingredients and keeps these rolls fresh after baking.
• Granulated sugar: It speeds up fermentation as it will feed the yeast so sugar acts as a booster and makes the dough rise faster. It also adds sweetness.                   
• Unsalted Butter: Always use unsalted butter, so you can control the amount of salt according to the recipe requirement. It should be at room temperature.
• Milk: It adds softness and moisture to the dough. I used whole milk. To make your yeast happy, milk should be warm to the touch to activate the yeast. It should not be too hot as it will kill the yeast. If it is too cold, it won’t activate the yeast (the temperature of the milk should be around 47C/116F).
• Instant Dry Yeast: It is also called quick-action yeast or rapid-rise. It gives a faster rise to your dough.

FOR THE FILLING

• Nutella
• Unsalted butter

FOR EGG WASH

• Egg
• Milk

FOR SUGAR GLAZE

• Light brown sugar
• Granulated sugar
• Lemon juice
• Water

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HOW TO MAKE THESE NUTELLA BUNS STEP BY STEP!

STEP 1: DOUGH (NO MIXER REQUIRED)

You don't need a mixer to make these super delicious buns but if you want to then you can use a stand mixer. 

Let’s start kneading,

• In a large mixing bowl, mix the bread flour, yeast, salt and sugar. Set aside.
• In a saucepan, heat the milk on the stovetop over medium heat then remove from heat and add in the softened butter, whisk to combine. Let it cool slightly. Once the mixture is warm to touch or the temperature of the liquid is around 116F/47C, whisk in the egg.
• Pour the wet ingredients over the dry ingredients and mix all the ingredients with the help of a wooden spoon until a shaggy dough is formed. If it is super sticky, add flour little by little, and start with one tsp until it is not super sticky anymore. Don’t add too much flour as I didn’t add any extra flour. Cover it with a clean kitchen towel and let it sit at room temperature just for 5-6 minutes.
• After that, transfer the dough to the lightly floured work surface and grease your hands with oil before kneading. Knead the dough for 10-15 minutes or until you have a smooth, soft, slightly sticky, glossy and very elastic dough. You can use a scraper to flip the dough upside down, scrape it up from the work surface and clean the surface. You can use the oil to grease your hands and work surface while kneading to avoid sticking. Stop kneading the dough when it passes the windowpane test.
• Now transfer the dough ball to a well-oiled large bowl with enough room for the dough to rise. Grease the dough top with some oil to prevent it from drying and cover it with plastic wrap. Let it rise (First Rise) in a warm place like an oven for 1 hour-1 1/2 hours or until it doubles in size (depending upon how warm the environment is). You can turn on your oven just for one minute at 50C/122F before keeping the dough in the oven.

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STEP 2: NUTELLA FILLING

Microwave two tbsp of butter in a heat-safe bowl, add in the half cup of Nutella, mix it with a spoon and microwave it just for 5-10 seconds. Mix until smooth and set aside.

STEP 3: SHAPING THE BUNS

• Once the dough has doubled in size, punch down the dough gently. Turn out the dough onto a lightly floured surface and roll out into an 11 x 16 inch rectangle (you don’t need to be too exact). You can sprinkle some flour on the dough and the rolling pin if it is difficult to roll out the dough.
• Use an offset spatula to spread the Nutella spread on the dough, leaving an inch border from the wider sides. 
• Fold the dough lengthwise in half and divide it into 10 strips using a pizza cutter.
• Slightly twist each strip then roll up that twisted strip and tuck the end of it under the bun. You can sprinkle some flour on the workplace to avoid sticking.
• Line the two baking trays with baking paper. Place these twisted buns on a lined baking tray covered with plastic wrap and again let them rise for at least 30-45 minutes (Second Rise) or until puffy.
• Once the buns have risen, brush them with egg wash (whisk an egg + 1 tsp milk together).
• Bake them in a preheated fan oven at 155C/311F (for conventional oven, 175C/347F) for 18-20 minutes or until the buns are golden brown on top.

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STEP 4: THE GLAZE

• While the buns are baking, make the glaze. In a small saucepan, add water, light brown sugar, granulated sugar and a few drops of lemon juice. Bring it to a boil, and let it simmer on medium heat for 4-5 minutes or until the sugar is completely dissolved. Set aside.
• When the buns are out of the oven, immediately brush the buns with hot sugar syrup using a pastry brush.

PRO TIPS FOR MAKING THE BEST NUTELLA TWISTED BUNS

• Make sure, the yeast you are using is not old or expired.
• Don’t add too much flour as dense dough will not rise properly.
• Use full-fat milk for the best results.
• Make sure to allow your dough to rise as written in the recipe to get super soft and fluffy rolls (don’t rush), otherwise, you will end up with dense rolls.
• Knead the dough for 10-15 minutes. Stop kneading when the dough passes the windowpane test.
• Let the dough rise in a warm place for the best results. Turn on your oven just for one minute at 50C/122F before keeping the dough in the oven. Turn off the oven and let the dough rise in the oven.

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FAQ

Can I use plain flour/all-purpose flour instead of bread flour?

I used bread flour but you can substitute it with plain flour/all-purpose flour. There is a high protein content in bread flour as compared to plain flour/all-purpose flour. High protein content helps to produce more gluten that gives these buns a chewy and soft texture and also strengthens the dough which helps the bread to rise high.

Due to its high protein content, bread flour absorbs slightly more liquid than plain flour/all-purpose flour so keep in mind this recipe measurements are for bread flour and if you are using plain flour/all-purpose flour, reduce the amount of milk by 1 tbsp (168 ml or 3/4 cup of warm milk for plain flour/all-purpose flour). 

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What is a windowpane test?

Take a piece of dough, place it in between your fingers and carefully stretch it out until it doesn’t break and light passes through it. If it breaks, knead longer until the dough stretches easily without any breakage and the light passes through it.

Can I use active dry yeast instead of instant yeast?

Yes, you can! I used here instant dry yeast, but if you are using active dry yeast, first combine warm milk (temperature of the milk should be around 43C/110F) and 1 tsp granulated sugar, stir to mix then add active dry yeast, let it rise for 5-10 minutes or until foamy. Now add the melted butter, remaining sugar and egg to this yeast mixture, and whisk to combine. Now Add this mixture to the dry ingredients.

Dough made with active dry yeast may take extra time (15-30 minutes) for the rise and gives the best results if you keep it in the fridge overnight to rise slowly.

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How to store leftover buns?

Homemade buns are best eaten the same day they are baked and still warm when served. But you can store any leftover buns in an airtight container for up to two days at room temperature and 4-5 days in the fridge. However, the buns will harden a little bit in the fridge so warm them in the microwave just for a few seconds to soften them.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊