Nutella-Stuffed Buns
- Apr 17
- 2 min read
These buns are everything a sweet pastry should be: incredibly soft, packed with chocolate chips, and hiding a gooey Nutella center. Using Tipo 0 flour gives them that perfect bakery-style texture—light, airy, and impossible to stop at just one. Best enjoyed warm, straight from the oven!
Ingredients
500g Tipo 0 Bread Flour
25g Fresh Yeast
250ml Lukewarm Milk
1 Large Egg
45g Neutral Oil
20g Granulated Sugar
8g Fine Salt
1.5 cups Semi-sweet Chocolate Chips
Nutella for filling
Instructions
Activate the Yeast - Crumble the fresh yeast into the lukewarm milk. Add the sugar, stir slightly, and let it sit for 5 minutes until small bubbles appear.
Dough Mixing and Kneading - In a stand mixer bowl, combine the Tipo 0 flour and salt. Add the yeast mixture, the egg, and the oil. Knead on low speed for about 8–10 minutes. The dough should become smooth, elastic, and completely pull away from the sides of the bowl.
Integrating Chocolate Chips - Transfer the kneaded dough to a clean work surface. Flatten it slightly and pour the frozen chocolate chips onto the center. Fold the edges of the dough over the chips and knead gently by hand for a minute or two just until they are evenly distributed. Avoid over-handling to keep the chips from melting into the dough.
First Rise - Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap. Let it rest in a warm spot for about 30 minutes or until it has almost doubled in size.
Shaping and Filling - Punch down the dough and divide it into equal pieces. Take a piece of dough and roll it out into a small flat circle using a rolling pin. Place 1 teaspoon of Nutella in the center of the disc. Gather the edges of the dough and pinch them tightly together to seal the Nutella inside. Roll gently between your palms to form a smooth ball.
Second Rise - Place the buns on a baking tray lined with parchment paper, seam-side down. Cover and let rise for about 30 minutes until puffy.
Baking - Preheat your oven to 180°C. Brush the buns with a whisked egg. Bake for 15–20 minutes until the tops are deep golden brown. Transfer to a wire rack immediately to cool.
