Polski 
These simple, delicious sweet buns are filled with Nutella and are wonderfully soft, fluffy and chocolatey. Once baked, they need nothing more than a light dusting of icing sugar. Perfect for a mid-morning treat, an afternoon snack or dessert, they make a generous batch that the whole family will love :). They’re also easy to make, so they’re a great choice even if you’re new to baking.
Makes 15 buns.
Ingredients for the yeast dough:
- 540 g strong white bread flour
- 80 g caster sugar
- ¾ tsp salt
- 10 g dried yeast or 20 g fresh yeast
- 80 g butter, melted
- 250 ml milk
- 1 large egg
- 2 egg yolks, from large eggs
Additionally:
- 350 g Nutella
For brushing:
- 1 egg, beaten with 1 tbsp water
Mix the flour with the dried yeast (if using fresh yeast, first prepare a yeast starter). Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead for long enough until the dough is soft and elastic. Place it in a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size (about 1½ hours).
Once risen, knead the dough briefly again. Divide it into portions weighing approximately 68 g each. Shape each portion into a ball, then roll it out slightly. Place one generous, heaped teaspoon of Nutella (about 23 g) in the centre, then pinch the edges together firmly and shape into a neat ball. Arrange the buns on a baking tray lined with baking paper, leaving a little space between them (they will join together as they bake). Cover with a tea towel and leave to rise again for approximately 40 minutes, or longer if needed, until doubled in size. Brush with the beaten egg just before baking.
Bake the risen buns in an oven preheated to 180°C for approximately 23–25 minutes. Remove from the oven and leave to cool slightly. Dust with icing sugar if desired.
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
Enjoy!
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