The dough: Starter dough: 1 cup (135 grams) of AP flour* 1/8 tsp of instant dry yeast 1/2 cup (132 grams) of warm beer*, 110~115ºF/45ºC 1 cup + 2 tbsp (160 grams) of AP flour 1/4 cup (43 grams) of dark brown sugar 2 tbsp (12 grams) of natural cocoa powder 1 tsp of instant dry yeast 1/4 tsp of salt 1/3 cup (80 grams) of warm whole milk, 110~115ºF/45ºC Butter dough: 10 tbsp (141 grams) of unsalted butter, cold 3 tbsp (24 grams) of AP flour Nutella spread, softened at room-temperature YIELD: about 24 mini-muffins
Let me begin by saying that this recipe is adapted from Easy Laminated Nutella Morning Buns
at Ladyandpups.com, the “angry food blog”. I don’t miss a single recipe from this truly fearless food site. It’s worth your full attention. And Mandy’s photography puts mine to shame.
The Kitchen Drudge has a special friend, soon to be part of the family 😉 , who has an affinity for Nutella, that awesome cocoa/hazelnut concoction. Last year I created a Nutella/Bacon pizza with rewarding results. So when I saw a recipe that included laminated dough, something I learned to make last year, AND Nutella, I was intrigued. But when I realized that I could easily substitute Bucket’s Park Loop Porter, with its rich coffee
notes, for the water in the starter dough, I could not resist this adventure.
If you are intimidated by laminated dough, well perhaps you should be. I’m pleased to tell you that Mandy has created a version that is hours easier than the two day process I learned professionally. I’m going to paraphrase, but if this is your first attempt of laminated dough, you should indeed check out Ladyandpups.com, for more details and a graphic of the whole process.
Start with, well the starter dough:
Combine 1 cup of AP flour, the 1/8 tsp of instant dry yeast and the warm* beer in a bowl until a rough dough forms. Set aside for 30 min.
While we wait for the yeast and beer to get moving, cut the cold butter and 3 tbsp of flour together in another bowl, until very smoothly and evenly combined. Set aside at room-temperature. (I think even on a cool day you might want to let this sit in the fridge for some or all of the 30 minutes).
Add the rest of the bread flour, dark brown sugar, natural cocoa powder, instant dry yeast and salt in a stand-mixer bowl with the paddle attachment. I usually blend these dry ingredients for a few seconds before adding the wet ones. Then add the starter dough and begin mixing. Then add the warm* milk. When the dough forms a ball, (a blob really), switch to the dough hook, increase to medium speed and knead for 6-8 minutes, until the dough is shiny and elastic. It will still be sticky, but should pull away from the sides like other yeast doughs.
Move the dough from the bowl to a floured work table. Roll the dough into a long, 3 1/2″ x 18″ sheet. Keeping the edges strait will help you immensely when the folding begins. This I learned in pastry class! Then dot the butter/dough we prepped earlier in dollops, evenly over the top, then smooth it out into a thin layer with your fingers or a spatula. Flour your hands, and “fold the dough 5 times from one end to the other, at about every 3″ segment. Pinch the two opening-sides together and make sure it sticks tightly together, then turn the dough 90 degrees. Poke a few very small holes for the air inside to escape (this makes the rolling much easier), then roll again into a long, 3 1/2″ x 15″ sheet. Now, fold the dough 4 times from one end to the other, again at about every 3″ segment.”, per Mandy. See the graphic at Ladyandpups.com.
Wrap the dough in plastic and chill for 2 hours.
I prefer my sweet baked goods in modestly sized portions. I’m odd that way. I’m old and my arteries need all the support they can get. So I turn many recipes into mini’s, as I do with my Maple Stout Doughnut Muffins. Hence, Nutella Mini Buns.
When it’s time to make the buns, roll out the dough. For the mini’s you’ll want a sheet about 24″x 9″. Spread the whole sheet with the Nutella spread. It should be at room temp and easy to work so as not to ted the dough. Then with a pastry cutter or pizza cutter, divide it down the length into 2 pieces 24″ x 4.5″.
Now roll one sheet into a long log shape, pinching the seam together and rolling it to the underside. With a serrated knife, carefully slice the log into 1″ pieces and drop each into a sprayed mini muffin tin. My pan holds 2 dozen and that’s about what the recipe should yield. Slicing will be cleaner if you rinse the knife every few cuts. The Nutella will tend to build up on the blade which will make for nasty cutting.
Proof the buns for 1.5 hours. They should rise above the rim of the cups, but keep them at about 80%, not doubling them.
Bake at 400F for about 15 minutes. Browning is hard to discern with dark dough but they’ll be puffed and oozing Nutella.
* warm the beer in the microwave for about 30 seconds. You'll want it around 110-115F or 45C. Any hotter and you'll start killing the yeasties. Ditto the milk. and a note about the flour: I have been baking for two decades and never used "bread" flour. I always choose a great all-purpose flour like King Authur and have never been disappointed with my results.
This entry cross-posted at Bucket’s Kitchen.
Use the Print
button bellow to make a PDF or print a hardcopy of this post. Contact the Kitchen Drudge