It was my friend Elliot’s birthday, so I went big with some Nutella Buns from Saveur, that I found on a Buzzfeed article about Nutella. Excellent. For some reason I’ve tended to avoid using yeast as much as possible. I think it’s because the first and last time I used it involved doughnuts, a mishap in measuring, and general bad experiences involving deep frying. So I took this opportunity to try again. I think it worked out pretty well! Kicked yeast in the butt, and now there are so many more things that I can take a crack at.
It may not look like anything has happened from this photo, but there should be a foam that forms over the top.
15 by 20 inches may be larger than you think, so make sure you have plenty of space for rolling out.
Make sure you flour your surface well before/after rolling out dough.
Line that dish. Brown butter-sugary carameliness.
Also pecans. I hope you like pecans.
¼ cup, plus 1 tsp. sugar
½ cup milk
9 tbsp. unsalted butter, softened, plus more for greasing
1 tsp. salt
1 tsp. vanilla extract
4 cups flour, plus more for dusting
¾ cup brown sugar
⅔ cup coarsely chopped pecans
1½ cups Nutella
1 tsp. ground cinnamon
1. Combine yeast, 1 tsp. sugar and ½ cup warm water in a bowl until foamy, about 10 minutes. Meanwhile, bring milk to a simmer in a 1-qt saucepan over medium heat; set aside for 5 minutes. Stir in remaining sugar, 4 tbsp. butter, and salt and stir to yeast mixture with vanilla, 2 eggs, and flour just until combined. Transfer dough to a floured surface and knead until smooth and elastic, about 3 minutes. Place in a greased bowl, cover with plastic wrap; let sit until dough doubles in size, about 1½ hours.
3. Transfer dough to a floured surface and roll dough into a 15″ x 20″ rectangle. Spread Nutella evenly over dough, leaving a ½” border on one long side. Beat remaining egg in a bowl and brush the clean border of the dough. Roll dough into a log towards the end brushed with egg; trim ends and cut log into 12 rounds. Transfer rounds cut side up to the baking dish, sprinkle with cinnamon and bake until golden brown, about 30 minutes. Let cool slightly before serving. Serve inverted onto plates and drizzle with syrup and nuts from the bottom of the baking dish.