Nutella-Stuffed Milk Bread Buns

These cute little buns filled with Nutella are the perfect afternoon snack treat for hungry kids coming home from school!

Prep:

90

minutes

Cook:

30

minutes

TOtal:

120

minutes

SERVING SIZE:

10

Ingredients

For the filling

  • 10 Nutella balls, made from 1 tsp of Nutella/ball, rolled and placed in freezer for at least 2 hours

For the starter (tangzhong)

  • 2 Tbsp bread flour
  • 2 Tbsp milk
  • 4 Tbsp water

For the dough -

  • 113g milk (1/2 cup), boiled and returned to room temperature
  • 300g bread flour (2.5 cups)
  • 10g dry milk powder (1.5 Tablespoons)
  • 3 tablespoons granulated sugar
  • 2 tsp instant yeast
  • 1/2 tsp salt
  • 1 large egg
  • 2 tablespoon butter, softened

For the bun topping

  • 1 egg, beaten with 1 Tbsp of water for the egg wash
  • toasted black and white sesame seeds for garnishing each bun


Instructions

  1. For the filling, measure out approximately 10 teaspoons of Nutella to form 10 separate balls. Place each ball onto a parchment paper-lined baking sheet and place in the freezer for at least two hours to harden. This will make it much easier to handle when it comes time to stuffing the dough with the Nutella.
  2. To make the tangzhong or starter, in a small pot, combine the flour, milk and water and stir gently and continuously over low heat until there are no lumps. The mix will eventually come together and form a gel-like substance. This takes about 2 minutes and you'll know it is done when your spatula leaves lines at the bottom of the pot as you stir. Set aside.
  3. In a separate small pot, bring the milk to a boil and immediately turn off the heat. Set aside until it cools down to room temperature.
  4. In a stand mixer with the dough hook attachment, add the flour, milk powder, sugar, yeast and salt and whisk until well combined.
  5. Once the scalded milk has returned to room temperature, add the tangzhong and egg to the milk and whisk until well incorporated.
  6. With the stand mixer on low, pour the milk-egg mixture gently into the dry ingredients.
  7. Continue mixing for approximately 5-7 minutes until a smooth, soft dough forms. The dough should feel elastic and stretch a bit when pulled.
  8. With the dough hook running on low, add the softened butter until it incorporates completely into the dough. Approximately 4-5 minutes.
  9. Transfer the dough into a bowl and cover loosely with a towel. This can be done on a kitchen counter.
  10. Allow the dough to rise, which should take approximately 1.5-2 hours. Alternatively, the dough may be placed in the refrigerator overnight to rise at a slow pace.
  11. Once the dough has risen slightly after 1.5-2 hours, shape the dough into 10 round balls and place them on a large tray covered with a towel. If the dough was refrigerated overnight, allow the dough to come to room temperature (approximately 1 hour) before proceeding with shaping the balls.
  12. Allow the shaped balls to rise a second time, this time for approximately 1 hour. The dough should leave a small indent but spring back slightly when pressed.
  13. Preheat the oven to 350F.
  14. Carefully flatten each ball to approximately 1/2 in thick and place a frozen Nutella ball in the center of the dough. Gather up the sides of the dough to completely cover the Nutella filling. Reshape the balls slightly so they remain round. Repeat for all 10 balls.
  15. Once each ball has been formed, brush the egg wash on each bun and sprinkle the toasted sesame seeds on top. For a more traditional look of Japanese Anpan (red bean filled buns) where the sesame seeds form a circle on top of the bread, use a 1in wooden dowel or wooden cocktail muddler or a pestle with a flat round top and dip that into the egg wash. Immediately dip the same end into the sesame seeds and place that on each bun. This will act like a "brand" and will create a sesame seed circle on top of each bun.
  16. Bake the balls for approximately 30 minutes until they are golden on top.