Nutella Bun Recipe

Activate yeast (if needed)

If using active dry yeast instead of instant, combine warm water (3 tablespoons) with 1 tsp sugar from the measured amount and sprinkle 2 tsp active dry yeast on top. Let sit 5–8 minutes until foamy. If using instant yeast, skip this step and proceed to mixing.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons instant yeast (or the activated yeast), and 1 teaspoon fine salt. Mix briefly to distribute.

Whisk together 3 tablespoons warm water and 3 tablespoons whole milk (temperature about 105–110°F / 40–43°C). Add the wet mixture to the dry ingredients along with 1 large egg and 4 tablespoons softened unsalted butter.

Mix on low speed (or stir with a spatula) until the dough begins to come together, about 2–3 minutes. Increase to medium speed and knead with the stand mixer dough hook for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball, lightly oil the mixing bowl, place the dough back in, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

After the first rise, punch the dough down gently to release air. Turn it out onto a lightly floured surface and divide into 8 equal portions (each about 75–90 g). Let the portions rest 5 minutes to relax the gluten.

Roll or stretch each portion into a 5-inch (12–13 cm) round or oval, about 1/4 inch thick, using a rolling pin. Keep uncovered while you prepare the filling.

Prepare filling: mash the 2 ripe bananas lightly with a fork in a small bowl until mostly smooth with a few small chunks remaining. This helps spreadability and integration with Nutella.

Spread about 2 tablespoons Nutella evenly over each rolled dough round, leaving a 1/2-inch border around the edge to prevent overflow during baking.

Place 2–3 tablespoons of mashed banana (about 1/4 of a banana) in the center of the Nutella on each round and spread gently into a thin stripe or small mound, keeping it inside the Nutella layer.

Fold/roll options (choose one): - Option A (bun fold): Fold the dough round in half over the filling, pinch edges to seal, then roll the sealed half into a bun, tucking seams underneath. This creates a sealed bun with filling inside. - Option B (rolled bun): Starting from one edge, roll the dough into a log, keeping the filling inside, then coil the log into a spiral and tuck the end under to form a bun. Ensure seams are pinched closed to keep filling from leaking.

Place assembled buns seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13-inch pan, spacing them about 1–2 inches apart to allow for final rise.

Cover the buns loosely with plastic wrap or a clean kitchen towel and let them proof at room temperature until puffy, about 30–40 minutes. They should look noticeably larger but not doubled.

Preheat the oven to 350°F (175°C) during the last 15 minutes of proofing.

Prepare egg wash: beat 1 egg with 1 teaspoon milk until combined. Gently brush the tops of each bun with the egg wash and then brush lightly with 1 tablespoon melted butter for shine and flavor.

Bake the buns in the preheated oven for 14–18 minutes, until golden brown on top and the internal temperature reaches about 190°F (88°C) if measured. Watch for any Nutella leakage; small spots are fine.

Remove from the oven and transfer to a wire rack. If desired, dust lightly with 1 teaspoon powdered sugar once cool enough to handle. Let cool 10–15 minutes before serving so the filling sets slightly.