administratorDelicious yeast buns filled with the chocolate-hazelnut spread that kids love. I adapted this recipe from Różyczka’s blueberry buns recipe, swapping the filling to suit children’s tastes. These buns are soft, fluffy, and versatile — you can fill them with any jam, cream, or fruit.
Ingredients
- 3 ½ cups (560 g) flour + extra for dusting
- 50 g fresh yeast
- 5 egg yolks
- ¼ cup (55 g) sugar
- 2 packets vanilla sugar
- ½ tsp salt
- 125 g melted butter
For the yeast starter:
- 1 tbsp sugar
- 1 tbsp flour
- 1 cup warm milk
- 1 beaten egg for brushing
- 1 small jar Nutella
Preparation
Make the yeast starter
Crush the yeast with 1 tbsp sugar and 1 tbsp flour. Add the warm milk and leave in a warm place to rise for about 30 minutes.
Prepare the dough
Beat the egg yolks with sugar and vanilla sugar.
Sift the flour and salt into a bowl, then add the beaten yolks and the risen yeast starter. Knead the dough, then add the melted butter. Knead, adding a little extra flour if necessary, until the dough pulls away from your hands.
Cover and leave in a warm place to rise for about 1 ½ hours.
Shape the buns
Once risen, divide the dough in half, then cut each half into small pieces to form balls about the size of a tangerine. Flatten each ball into a disk about 1 cm thick.
Place about ½ tbsp Nutella in the center of each disk, fold and seal the dough over the filling, then place seam-side down on a baking tray lined with parchment paper.
Bake
Brush the tops with beaten egg and bake at 180°C for about 20 minutes, until golden brown.
