Sweet Tangzhong Nutella Buns

Ingredients

For the dough :

600gr bread flour

120gr sugar

6gr salt

8gr instant yeast

260ml warm milk

1 large egg

1 tsp vanilla extract/paste

Room Temperature Tangzhong

70gr butter room temperature

Egg Wash:

1 egg yolk

15gr milk (or water)

15gr agave syrup (optional)

For the filling:

Frozen Nutella Tablespoons

Combine the dry ingredients, the bread flour, sugar, salt and instant yeast.

Add the wet ingredients to the dry ingredients (warm milk, egg, vanilla extract/paste and tangzhong)

Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough.

Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop.

After that, transfer the dough to an oiled surface and knead it to the shape of a ball. Transfer it to an oiled bowl making sure that every side of it gets oiled, cover with plastic wrap and let it proof in a warm environment for 1-2 hours.

After it has doubled in size, punch it to degas, transfer it again to an oiled surface, lightly flor the dough and divide it to 70-85gr pieces. Shape them like a ball and flatten them with your palm or a rolling pin. Remove the frozen Nutella from the freezer and add 1 tablespoon inside each flattened dough.

Seal them well and if you want, with oiled strings, give them the star shape shown in the video. Transfer to a baking dish lined with parchment paper. Cover again with plastic wrap and let them proof for 40 minutes.

Meanwhile preheat your oven at 190°C for at least 20 minutes.

When your buns have proofed, egg wash them and bake for 20-25 minutes (!Every oven is different and baking time may vary)

After they are baked and cooled remove the strings and wash with water-diluted honey.

Let me know when you try them! 😋

Have a beautiful day and see you in the next recipe!