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Nutella Buchteln

Soft, fluffy Austrian-style yeast buns baked close together in one dish, each one filled with a generous spoonful of Nutella. Buttery golden bottoms, pillowy tops, and a melty chocolate centre.
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Prep Time 40 minutes
Cook Time 30 minutes
Rise Time 1 hour 35 minutes
Total Time 3 hours
Servings: 12 -14 buns
Course: Breakfast, Dessert
Cuisine: Austrian, German
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 g 500 g flour, Type 405 or 550 (4 cups all-purpose)
  • 7 g 7 g dry yeast (1 packet / 2¼ tsp)
  • 70 g sugar (⅓ cup)
  • 1 packet vanilla sugar
  • pinch of salt
  • 250 ml lukewarm whole milk (1 cup)
  • 2 eggs, room temperature
  • 130 g very soft butter (9 tbsp)
Filling
  • 200–250 g Nutella (⅔–¾ cup)
200–250 g Nutella (⅔–¾ cup)
  • 40 g 40 g butter, melted, for the pan (3–3½ tbsp)
  • 20 g butter, melted, for brushing (1½ tbsp)
  • Powdered sugar, for dusting (optional)

Equipment

  • Stand mixer with dough hook (or hand mixer with dough hooks)
  • Baking dish, about 20×30 cm or 24–26 cm round
  • Kitchen scale
  • Pastry brush

Method
 

  1. Mix the lukewarm milk, yeast and 1 tsp of the sugar. Leave for 5–10 minutes until foamy.
  2. In the bowl of a stand mixer, mix the flour, remaining sugar, vanilla sugar and salt.
  3. Add the eggs and yeast mixture and knead with the dough hook for about 5 minutes.
  4. Add the soft butter 1 tbsp at a time, kneading until each piece is mixed in before adding the next.
  5. Knead for another 8–10 minutes until the dough is very smooth, soft and elastic. It will be sticky at first. Don’t add extra flour.
  6. Cover and leave to rise in a warm place for 60–90 minutes, until doubled.
  7. Divide the dough into 12–14 equal pieces. Flatten each one, place a generous tablespoon of Nutella in the centre and pinch firmly closed.
  8. Pour the 40 g melted butter into the baking dish and spread it around. Place the buns seam-side down, close together.
  9. Cover and leave to rise for 35–45 minutes, until very puffy and touching. Preheat the oven to 175–180°C (350°F), conventional.
  10. Brush with the remaining melted butter and bake for 25–30 minutes until golden. Cover loosely with foil if they brown too quickly.
  11. Cool in the dish for 10 minutes, dust with powdered sugar and serve warm.

Notes

  • Freeze the Nutella in tablespoon dollops on a lined plate for 20–30 minutes before shaping. It’s easier to wrap and won’t leak.
  • A dough hook is important. A stand mixer is easiest; a hand mixer with dough hooks also works.
  • Other fillings: thick jam, plum butter (Powidl), pistachio cream, Biscoff spread or chocolate pieces.
  • Store airtight at room temperature for up to 2 days, or freeze baked buns for up to 3 months. Reheat at 150°C for 5–8 minutes.
  • Make ahead: refrigerate the shaped buns overnight instead of the second rise, then let them sit at room temperature for 45–60 minutes before baking.