Nutella Swirl Faux Brioche Buns

_MG_7727Watching my nephew spread Nutella over his store-bought chocolate chip brioche roll gave me a thunderbolt of inspiration. Imagine an enriched, buttery dough bun, studded with chocolate chips with a spiral core of sweet Nutella that you can slowly unroll and devour layer by layer. Now that’s not to hard to image is it!

We are down in the West Midlands, staying with my family. I just had to get my mitts on their jar of Nutella. I just love these fluffy guys! It’s great to be back in my old childhood haunts too.

Nutella Swirl Faux Brioche Buns | Vagabond Baking

When I set to thinking about how to make these buns, I first searched for brioche recipes but they all seemed long-winded, the dough requiring lengthy resting. Twenty four hours to rest the mixture? I want my buns today! So I had a ponder, I wanted to have a soft, buttery dough with a few eggs to enrich it and add colour. Then I remembered the technique I’d learnt making Rosenkuchen in Switzerland, grating the butter into the ingredients. The recipe ended up being an amalgamation of the Rosenkuchen dough and the awesome Blueberry Pull-Apart Buns. It’s very easy, and could be even easier if you used a mixer with a dough hook or a bread machine set to dough function.

I added the chocolate chips right at the start but when I came to kneading the dough I realised this was an uncomfortable error. The hard, spiky chips were hell on my wrists. I would recommend that unless you are using a machine or mixer, add the chips towards the end of the kneading time, save your tender wrists!

_MG_7716

Nutella Swirl Faux Brioche Buns

Oven 180 C / gas 4 / 350 F

12 hole muffin pan, buttered

  • 450 g { 3 and 1/2 cups } strong white bread flour
  • 1/4 tsp salt
  • 75 g { 0.7 stick } cold unsalted butter
  • 75 ml { 1/3 cup } warm water
  • 1 x 7g sachet active yeast
  • 50 g { 1/5 cup } caster sugar
  • 1 tsp vanilla extract
  • 2 free-range eggs { plus 1 yolk if you want yellower buns }
  • 100 g { 1/3 cup } chocolate chips
  • 4-5 heaped tbsp Nutella

Begin by sifting the flour and salt into a large mixing bowl. Make a well in the centre.

Dissolve the caster sugar and the yeast in the water then whisk in the eggs and vanilla extract. Set aside.

Coarsely grate the cold butter and scatter over the flour around the sides of the mixing bowl.

Pour the yeasty liquid into the well in the flour. {If you are using a mixer or bread machine, add the chocolate chips now} Use a wooden spoon to start mixing it all together, move on to using your hands. If a lot of the flour isn’t being incorporated add another couple of tablespoons of water. You don’t want the dough to be too wet but the dough should leave the bowl clean.

Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 10 minutes until it becomes soft and a bit stretchy. Towards the end flatten the dough out a bit and sprinkle over the chocolate chips. Fold the dough over to encase them then continue to knead until they are well distributed.

Put a drop of oil into a clean bowl, make the kneaded dough into a ball and roll it in the oil to lightly coat it. Cover the bowl with cling film or a damp tea towel. Leave in a warm place to prove for an hour or two. It should double in size.

Once risen, remove the dough from the bowl and knock it back to its original size with your fists. Flatten it out then use a rolling-pin to roll it into a rectangle around 30 cm { 12 inches } long. Spread the Nutella over the surface. Take the longest edge facing you and roll it up into a cylinder, trim the ends off to neaten it.

Cut the roll into 12 equal sized pieces. Place the pieces into the buttered muffin tin. Loosely cover with oiled cling film and leave to prove for a further half hour or so until plumped and risen. Heat the oven to 180 C, gas 4, 350 F.

Remove the cling film then bake the buns for about 12 minutes until browned. Leave in the tin until cool enough to handle then transfer the buns to a cooling rack.

 These buns are best served while still warm, the chocolate chips still divinely gooey. They can be reheated in a warm oven. Best eaten on the day they were made but reheating them the following day brings them back to life. You could freeze any left over, pop the frozen buns onto a baking sheet and into a hot oven for 8 to 10 minutes. They would be delicious for a quick, naughty breakfast on the go!

Nutella Faux Brioche Buns

 

Nutella Swirl Faux Brioche Buns
Imagine an enriched, buttery dough bun, studded with chocolate chips with a spiral core of sweet Nutella that you can slowly unroll and devour layer by layer!
Print
Ingredients
  1. 450 g { 3 and 1/2 cups } strong white bread flour
  2. 1/4 tsp salt
  3. 75 g { 0.7 stick } cold unsalted butter
  4. 75 ml { 1/3 cup } warm water
  5. 1 x 7g sachet active yeast
  6. 50 g { 1/5 cup } caster sugar
  7. 1 tsp vanilla extract
  8. 2 free-range eggs { plus 1 yolk if you want yellower buns }
  9. 100 g { 1/3 cup } chocolate chips
  10. 4-5 heaped tbsp Nutella
Instructions
  1. Begin by sifting the flour and salt into a large mixing bowl. Make a well in the centre.
  2. Dissolve the caster sugar and the yeast in the water then whisk in the eggs and vanilla extract. Set aside.
  3. Coarsely grate the cold butter and scatter over the flour around the sides of the mixing bowl.
  4. Pour the yeasty liquid into the well in the flour. {If you are using a mixer or bread machine, add the chocolate chips now} Use a wooden spoon to start mixing it all together, move on to using your hands. If a lot of the flour isn't being incorporated add another couple of tablespoons of water. You don't want the dough to be too wet but the dough should leave the bowl clean.
  5. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 10 minutes until it becomes soft and a bit stretchy. Towards the end flatten the dough out a bit and sprinkle over the chocolate chips. Fold the dough over to encase them then continue to knead until they are well distributed.
  6. Put a drop of oil into a clean bowl, make the kneaded dough into a ball and roll it in the oil to lightly coat it. Cover the bowl with cling film or a damp tea towel. Leave in a warm place to prove for an hour or two. It should double in size.
  7. Once risen, remove the dough from the bowl and knock it back to its original size with your fists. Flatten it out then use a rolling-pin to roll it into a rectangle around 30 cm { 12 inches } long. Spread the Nutella over the surface. Take the longest edge facing you and roll it up into a cylinder, trim the ends off to neaten it.
  8. Cut the roll into 12 equal sized pieces. Place the pieces into the buttered muffin tin. Loosely cover with oiled cling film and leave to prove for a further half hour or so until plumped and risen.
  9. Heat the oven to 180 C, gas 4, 350 F and butter a 12 hole muffin pan.
  10. Remove the cling film then bake the buns for about 12 minutes until browned. Leave in the tin until cool enough to handle then transfer the buns to a cooling rack.
Notes
  1. Best eaten on the day they were made but reheating them the following day brings them back to life. You could freeze any left over, pop the frozen buns onto a baking sheet and into a hot oven for 8 to 10 minutes.
Vagabond Baker http://vagabondbaker.com/
 Nutella Faux Brioche Buns*This recipe was originally posted on 28th May, 2013. It didn’t survive the move over to self-hosting this blog so I’ve re-posted it.

3 Responses

  1. Suki F says:

    I am about to try to make these right now. Wish me luck!

  1. March 10, 2015

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