These fluffy, golden-brown buns are filled with creamy Nutella and dusted in a sweet cinnamon-sugar mix for a heavenly treat! Let’s dive into making these swirled delights.
Ingredients
Sponge Starter:
- 50 grams of warm water
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
Dough:
- 1 egg
- 50 grams of warm milk
- 25 grams of softened butter
- 270 grams all-purpose flour
- 70 grams of granulated sugar
- Oil for frying (preferably neutral oil, like vegetable or canola)
Filling and Topping:
- Nutella or your favorite chocolate spread
- 1 tablespoon cinnamon
- 60 grams of granulated sugar
Instructions
Step 1: Prepare the Sponge Starter
1. In a clean bowl, add the warm water, active dry yeast, and granulated sugar.
2. Stir well until the ingredients are dissolved. Cover the bowl and let it sit for 10–15 minutes until it becomes foamy.
Step 2: Make the Dough
1. In a large mixing bowl (or the bowl of a stand mixer), add the all-purpose flour, granulated sugar, softened butter, egg, and warm milk.
2. Once the sponge has become foamy, pour it into the bowl with the other dough ingredients.
3. Mix everything until combined.
Step 3: Knead the Dough
1. Using a stand mixer with a dough hook attachment, knead on medium-low speed for 10–15 minutes, or until the dough is smooth and elastic.
- If kneading by hand: Knead for about 15–20 minutes or until you achieve an elastic texture.
Step 4: Proof the Dough
1. Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap and let it proof in a warm area (ideally 30°C / 86°F) for about 1 hour or until it has doubled in size.
Step 5: Shape the Buns
1. Divide the dough into 4–5 equal pieces.
2. Roll each piece into a long strip and then roll each strip flat with a rolling pin.
3. Starting from one end, roll each strip into a spiral shape, then wrap it around a stainless steel tube (this helps create the hollow center for filling later).
Step 6: Second Proof
1. Place the dough-wrapped tubes on a baking sheet lined with parchment paper, leaving space between them.
2. Cover with plastic wrap and let them proof again for 15–30 minutes.
Step 7: Fry the Buns
1. Heat oil in a large pot to 175°C (380°F).
2. Fry each bun until golden brown, about 2–3 minutes per side. Remove and drain on paper towels.
Step 8: Cinnamon-Sugar Coating
1. On a shallow plate, mix the granulated sugar and cinnamon.
2. While the buns are still slightly warm, roll them in the cinnamon-sugar mix until fully coated.
Step 9: Fill with Nutella
1. Once the buns have cooled slightly, carefully remove the metal tube from each bun.
2. Fill a piping bag with Nutella or chocolate spread. Insert the tip into the center of each bun and fill generously until the center is full of chocolatey goodness.
Final Tips:
- Proofing Temperature: Keep the dough in a warm spot to help it rise properly.
- Oil Temperature: Maintain a steady oil temperature for even frying.
- Sugar Coating: Roll the buns in cinnamon sugar while still warm for the best coating.
Serve and enjoy your soft, Nutella-filled buns warm for the best texture and flavor. Happy baking!