Coconut Nutella Buns: An Irresistible Combination!
These buns are lightly crispy on the outside, soft and airy on the inside, filled with a sweet Nutella layer and enhanced with coconut – a true delight for all the senses.
Ingredients:
For the Yeast Dough:
- 350 g all-purpose flour (Type 405 or 550)
- 50 g granulated sugar
- 1 packet dry yeast (approx. 7g) or 20 g fresh yeast
- 1 pinch of salt
- 150 ml lukewarm milk
- 50 g soft butter (room temperature)
- 1 large egg (room temperature)
For the Filling:
- 150-200 g Nutella (or another hazelnut spread)
- 50 g desiccated coconut
For Brushing (optional):
- 1 egg yolk mixed with 1 tbsp milk
For Topping (optional):
- Extra desiccated coconut
- Powdered sugar
Equipment:
- Large mixing bowl
- Stand mixer with dough hook or hand mixer with dough hooks
- Rolling pin
- Baking sheet
- Baking paper
- Pastry brush
Instructions:
1. Prepare the Yeast Dough:
- In a large mixing bowl, combine the flour, sugar, dry yeast (or crumbled fresh yeast), and a pinch of salt.
- Add the lukewarm milk, soft butter, and egg.
- Knead everything with the dough hooks of a stand mixer or hand mixer for about 8-10 minutes until you get a smooth, elastic dough. The dough should easily pull away from the sides of the bowl.
- Form the dough into a ball, cover the bowl with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until its volume has doubled.
2. Roll Out and Fill the Dough:
- Briefly knead the risen dough on a lightly floured work surface.
- Roll out the dough into a rectangle of about 40 x 30 cm (approx. 16 x 12 inches).
- Spread the entire surface of the dough rectangle evenly with Nutella. Leave a small border free on one of the longer sides, so the bun will close better later.
- Sprinkle the desiccated coconut evenly over the Nutella layer.
3. Shape the Buns:
- Carefully and firmly roll up the longer side of the dough rectangle, starting from the Nutella-covered end, until you have a long roll.
- Cut the dough roll into about 8-10 equally sized slices (approx. 4-5 cm or 1.5-2 inches wide) with a sharp knife or a piece of dental floss.
- Line a baking sheet with baking paper. Place the dough spirals on the baking sheet with some space between them.
- Cover the buns again and let them rise in a warm place for about 20-30 minutes, until they have visibly grown larger and fluffier.
4. Bake:
- Preheat your oven to 180°C (350°F) (top/bottom heat).
- If desired, gently brush the risen buns with the egg yolk-milk mixture – this will give them a beautiful golden-brown color.
- Bake the Coconut Nutella Buns in the preheated oven for about 15-20 minutes, or until they are golden brown.
5. Serve:
- Remove the buns from the oven and let them cool slightly on a wire rack.
- They’re best when still warm! You can optionally dust them with powdered sugar or garnish with extra desiccated coconut.
Tips for Perfect Coconut Nutella Buns:
- Room Temperature: Make sure the milk, butter, and egg are at room temperature. This helps the yeast work better and makes the dough smoother.
- Nutella Temperature: If the Nutella is too firm, you can gently warm it in the microwave (be careful!) or over a double boiler to make it easier to spread.
- Rising Time: Be patient with the rising times. A well-risen dough is the key to fluffy buns.
- Airtight Storage: The buns stay fresh in an airtight container at room temperature for 2-3 days. They can also be frozen well and reheated when needed.
Enjoy these irresistible Coconut Nutella Buns! Let me know how they turn out for you!