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Chocolate Hazelnut Breakfast Buns

These indulgent chocolate hazelnut buns make a great addition to any breakfast or brunch table. Tender, yeasted rolls are filled with Nutella, baked until fluffy, and then drizzled with a not-too-sweet glaze before showering with crunchy, toasted hazelnuts. While the glaze may look over the top, it is actually less sweet than traditional recipes because a portion of the powdered sugar is replaced with cocoa powder. We love the contrast that toasted hazelnuts bring to the soft rolls; to really double down on the crunch, sprinkle an additional half cup of toasted hazelnuts over the filling in Step 4 if desired. 

Chocolate Hazelnut Breakfast Buns

  • Servings: 12
  • Difficulty: 3 hours, plus proofing time
  • Print

Ingredients

Dough

  • 3½ cups all purpose flour
  • ½ cup granulated sugar
  • 2 tsp instant dry yeast
  • 1 tsp kosher salt
  • ¼ tsp baking soda
  • 1 stick (8 tbsp) unsalted butter
  • ½ cup milk, any percentage
  • 1 cup plain Greek yogurt, cold

Filling 

  • ¾ cup chocolate hazelnut spread, such as Nutella 

Glaze

  • ¾ cup powdered sugar
  • ¼ cup Dutch cocoa powder
  • 1 tsp vanilla extract 
  • 2 tbsp Greek yogurt 
  • 2 tbsp milk, any percentage 
  • ½ cup toasted hazelnuts, roughly chopped

Directions

1) In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, and baking soda. 

2) In a small saucepan, combine butter and milk and heat over medium low until butter is melted and warm.

Remove saucepan from heat and whisk the yogurt into the milk mixture to cool the mixture slightly (ideally to 80°F). 

3) Add milk mixture to flour and stir to form a rough dough.

Mix dough on low speed with a dough hook until smooth and elastic, about 20 minutes.

Cover the bowl with plastic or a large plate until dough is doubled in size, about 1 hour and 30 minutes (if your room temperature is less than 70°F this may take over 2 hours).

4) Transfer the dough to a lightly floured surface and roll into a 13-inch square.

Spread hazelnut spread evenly over the dough, leaving a ½-inch uncovered border on one side of the square (if difficult to spread, warm Nutella slightly in microwave). 

5) Roll dough up into a log starting with the side opposite the uncovered edge.

Pinch the seam and both ends to seal. Slide a piece of string or dental floss under the middle of the dough and pull opposite ends together to cut the dough in half. Use the same method to cut each half into 6 even pieces for a total of 12 portions. 

6) Spray 2 Suvie pans with cooking spray. Divide the rolls evenly between prepared pans. Insert pans into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

7) While the buns cook, whisk powdered sugar, cocoa powder, vanilla extract, 2 tbsp greek yogurt, 2 tbsp milk, and a large pinch of salt together in a large bowl, set aside. 

8) After the buns have cooked, broil for 4-6 minutes, rotating pans halfway through cooking until golden brown (watch carefully as this step goes fast!).

Remove pans from your Suvie and let sit for 10 minutes. Run a knife along the edges of the pans and then carefully invert onto platters. Drizzle glaze over buns, sprinkle with toasted hazelnuts, and serve.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.

Nutrition

Nutritional Information per serving (12 servings per recipe): Calories 420, Total Fat 18g, Total Carbohydrates 58g, Total Sodium 220mg, Total Protein 8g

CategoriesBreakfast Dessert
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