Best Nutella Buns/ Nutella stuffed Simple Buns/ Easy Bun Recipe

Nutella Stuffed Simple Buns are sweet, soft, and filled with Nutella spread. This homemade best bun is so simple and easy to make with regular bread ingredients available in your pantry. As this is the basic bread recipe, you can make all types of bread like bread rolls, braided bread, sweet or savory buns, etc. You also can use the different filling as per your taste. In this recipe, I filled with store-bought Hazelnut- Chocolate spread Nutella as this is my Family’s Favourite choice.

This recipe is a foolproof Bread recipe. If you practice and achieve the perfect spongy pillowy bread or Bun, tweak the recipe BOLDLY by adding some addons or fillings. You can check my other Bread recipes here in BAKES. As I said in my earlier bread blog post, measurement, and kneading of the bread dough are very important. Once you learn the stretching and folding technique of dough, Trust me, you will start to bake your bread frequently.

How to make Best Nutella Buns?

To make these Nutella stuffed buns, all you need is All-purpose flour, Good quality yeast, sugar, salt, and water. In this recipe, I added two tablespoons of milk powder to give a brighter and soft crumb to the Buns. You can add milk in the place of milk powder to achieve the same.

Lets see how to make Nutella Stuffed Buns with step by step preparation

In a bowl wide bowl add sifted all-purpose flour and sugar on one side. To it add milk powder and salt on the other side.

Mix the flour mixture until it is well combined. In a bowl, add lukewarm water and mix yeast, and let it rest for a few minutes. Add instant yeast mixture and ¼ of water to the flour and mix well.

To it, add room temperature butter, and knead well. If the dough is a little dry, sprinkle water to get soft dough and knead well. The soft dough will ferment more quickly than dry dough and gives perfect soft fluffy buns.

Transfer the dough onto the lightly floured kitchen counter and knead well by stretch and fold method.

Knead the dough until soft and smooth( not sticky to the touch). It takes about 15 minutes to achieve smooth, shiny dough. Place the dough in a well-greased bowl and grease the top, and cover with a neat kitchen towel.

Let it rest for 1 hour or until it doubles in size. The dough has doubled in volume. Punch the dough to deflate the gas formed.

On a floured kitchen counter, roll and divide the dough into desired equal size balls.

Flatten the ball and spoon in two tablespoons of Nutella chocolate spread.

Seal the Nutella stuffed ball well and repeat the same for the rest too.

Place them on a greased baking tray and let it rest for 30 minutes or until it double in size. Milk-wash the top of the bun gently. Preheat oven to 180 C and bake for 15 to 17 minutes.

After baking, remove the tray from the oven and brush the top of the bun with melted butter. It is purely optional.

Allow to cool the pan and gently separate the buns individually and serve them hot with a cup of milk or coffee or can have as it is. The best and delicious Nutella stuffed bun is ready to have for breakfast, brunch, or as a snack for kids snack box.

You Might Also Like Some Of The Bread Recipes Listed Below

Sweet Buttermilk Bread /Eggless Bread

Sandwich Bread (APF/WWF) Eggless Bread

Whole Wheat Bread/ Eggless Bread

Homemade Scones Recipe

Eggless Dried Fruit Bread Recipe

Eggless Butterless Banana Bread

How to store Bread or Buns?

Store them in a Bread loaf box with cling wrap or aluminium foil. Homemade Bread or Bun will stay fresh for two to three days only on the kitchen counter.

You can freeze the bun in a cling wrap or with an aluminium foil for a month or two. Thaw the bun to room temperature and microwave for a minute before serving.

Notes

Firstly ,first proof is important to allow the yeast and gluten to develop and it helps in enhancing the flavour of the Bread.

And the second proof is also important to get a high risen airy and light Bun.

Do not over- proof the Bread dough as it result in an un pleasant yeast flavour.

Do not over – proof at second stage as it end up with a Bread loaf or Bun where the crust separates from the Loaf or top of the bun.

Always buy good branded fresh yeast.