I just realized that I haven’t posted anything nutella-related to this blog. This must be immediately fixed, because I LOVE nutella. I think most people do, right? (And if you don’t.. you can always use something else like jam or custard 😜)
I am going to show you how to make these fluffy nutella stuffed buns with a delicious and crumbly topping. Nothing will be better for breakfast than these buns! You might as well double the ingredients and bake more of them as they disappear from the kitchen in the blink of an eye.
As I ran out of all-purpose flour (note to self: always buy extra flour if you spend half of your time baking!!) I used whole-wheat flour for the crumble topping. Normally, the crumble topping would be made using all-purpose flour 🙂
- 2 packets dried yeast
- 4 cups flour
- 1 cup milk (lukewarm)
- 2 eggs
- ½ cup sugar
- 1 teaspoon salt
- ¼ cup melted butter
- around 2-3 tablespoons of milk for brushing the top of the buns
For the crumble topping:
- ½ cup flour
- 3 tablespoons butter
- ¼ cup icing sugar
- Mix the lukewarm milk with the sugar and yeast and set aside for 15 minutes.
- In a bowl combine the flour and salt. Add in the yeast mixture, eggs and melted butter. Mix everything well and form a dough.
- Cover the bowl with cling wrap and a tea towel and wait an hour for the dough to rise.
- Divide the dough into 12 balls and form them into small discs.
- Place a small tablespoon of nutella in the center of each disc. Bring the edges of the disc together and pinch them shut to seal it.
- Place the buns seam side down onto a baking tray lined with parchment paper (you might need 2 baking trays). Make sure there is some space between each bun. Leave the buns for 15 min to rise.
- In the meantime make the crumble topping: combine the flour, sugar and butter and rub between your fingers until you get a breadcrumb texture.
- Brush the top of each bun with milk.
- Sprinkle the crumble topping on the buns.
- Bake for around 15-20 minutes in 200°C/400°F.