Sunday, December 30, 2012

Nutella Buns

Sigh. I really need to stop with the whole Nutella situation. I think I have a problem, and it's probably time I seek help from Nutella Anonymous. I'm sure such a program exists. I mean; I know I'm addicted to this stuff, and I am pretty positive others are, too. Sigh. Well, here you go. Another delicious Nutella recipe. I found this particular recipe from Saveur and decided to try it the other night. OMG. Straight out of the oven it was simply divine. I inhaled one right before I was to eat my dinner. The next day was good, but definitely not as tasty as straight out of the oven. I would suggest warming them in the oven if you eat it the following day. I'm sorry. Please don't be mad at me for posting another heavenly Nutella recipe. Enjoy!

1 (¼-oz.) package active dry yeast
¼ cup, plus 1 tsp. sugar
½ cup milk
9 tbsp. unsalted butter, softened, plus more for greasing
1 tsp. salt
1 tsp. vanilla extract
3 eggs
4 cups flour, plus more for dusting
¾ cup brown sugar
⅔ cup coarsely chopped pecans
1½ cups Nutella
1 tsp. ground cinnamon

Take out a small bowl and add the yeast, 1 tsp sugar, and 1/2 cup warm water (110 degrees). Stir and let sit for 10 minutes or until the yeast mixture is nice and foamy. Meanwhile, take out a small saucepan and pour in the milk and bring to a simmer. Turn off the heat and set aside for 5 minutes. In a mixing bowl, add 4 tbsp softened butter, remaining sugar, salt, yeast mixture, and 2 eggs. Stir in the milk and add the flour a little at a time. I actually ended up using all 4 cups. Turn out onto a floured surface and knead by hand for about 3 minutes. Place in a lightly-greased large bowl and then set it in a warm oven (85 degrees) so it can rise for a couple hours or until doubled in size.

Once the dough is about ready to be pulled from the warm oven, take out a small sauce pan and add the brown sugar and the remaining 4 tablespoon of butter. If you are using the pecans add them to the saucepan. Once the brown sugar and butter is melted; pour this into a 9x13 baking dish. Set aside.

Once the dough has doubled in size; remove from the oven. Now, set the oven temperature to pre-heat at 375. Then, punch down the down and let rest for a minute or two. Roll out the dough into a 15x20 rectangle. Carefully, spread the Nutella around the dough while leaving an inch border around the edges. Take your remaining egg and lightly whip. Then using a brush, dip into the egg wash and spread along the 1 inch border. Carefully, roll the dough into a log and cut using a sharp knife into 12 rounds. I think I got about 8 or 9 rolls out of the dough. Transfer rounds cut side up to the baking dish. Sprinkle with cinnamon if you are using and place in the oven. Bake for 30 to 35 minutes or until the rolls are a nice golden color. Once ready, remove from the oven and let cool for a couple minutes. Serve inverted on a plate and drizzle with the syrup from the baking dish.

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