Imagine the delightful aroma of freshly baked goods filling your kitchen, promising a treat that’s both comforting and exquisitely beautiful. Our Hazelnut Swirl Buns are precisely that – a symphony of rich, enriched dough, generously layered with a sweet, velvety chocolate hazelnut spread, and crowned with a sprinkling of crunchy, toasted hazelnuts. Each bun is a miniature work of art, rolled with a simple yet ingenious technique that creates stunning spirals, making them as visually appealing as they are irresistibly delicious. Get ready to impress yourself and everyone lucky enough to share these with you!
Is there anything more inviting than a soft, fluffy bun, brimming with a sweet, nutty chocolate filling, and finished with a satisfying crunch of toasted hazelnuts? These buns offer an experience that tantalizes all your senses, making them a perfect addition to any breakfast spread, a delightful afternoon pick-me-up, or a comforting dessert after a meal. The combination of textures and flavors is simply sublime, ensuring every bite is a moment of pure bliss.
Baking Joy: Easy & Fun Hazelnut Swirl Buns
Ever since I shared a glimpse of these gorgeous hazelnut swirls on my social media, my inbox has been overflowing with requests for the recipe. It’s a testament to their universal appeal! I’ve meticulously refined and tested this recipe over numerous batches, ensuring it’s not just delicious, but also incredibly straightforward and fun to make. Today, I’m thrilled to finally unveil it to you.
If you’re under the impression that creating such stunning pastries is reserved for seasoned bakers, I urge you to reconsider! These hazelnut swirl buns are surprisingly easy to master. The secret lies not in complex techniques, but in a little patience and following a few simple steps. The beauty of this recipe is that it demystifies enriched dough baking, making it accessible and enjoyable for bakers of all skill levels. You’ll be amazed at the professional-looking results you can achieve right in your own kitchen.
The rolling method used for these buns is incredibly simple, yet it produces a visually striking spiral pattern that will capture everyone’s attention. Each swirl reveals layers of tender, airy dough embracing the rich, nutty chocolate filling, creating a mosaic of flavor and texture. You’re going to adore the exquisite combination of soft dough and sweet, gooey hazelnut spread, all wrapped up in a magnificent swirl.
Mastering the Dough: Tips for Perfect Hazelnut Swirl Buns
While this recipe is quite beginner-friendly, keeping a few key tips in mind will elevate your baking and ensure consistently spectacular results. Paying attention to these details can make all the difference between a good bun and an absolutely unforgettable one.
- Choosing the Right Flour: Always opt for strong white bread flour. This type of flour boasts a higher gluten content compared to all-purpose or pastry flour. Gluten is the protein network that gives yeast dough its crucial elasticity and strength, allowing it to stretch, rise beautifully, and develop that wonderfully chewy yet tender texture we all crave in a perfect bun. Using the correct flour is fundamental for the dough’s structure and rise.
- Understanding Yeast Types: It’s vital to identify the type of yeast you’re using, as it dictates the preparation method and quantity.
- Fast-Action Dried Yeast (Instant Yeast): If your recipe calls for 15g of fast-action dried yeast, you’re in luck! This convenient yeast requires no prior activation. You can simply mix it directly into your dry ingredients, saving you a step and some waiting time. Its granules are smaller and coated, making them highly active upon contact with liquid.
- Active Dried Yeast: If you’re using active dried yeast (as I did in my original tests), you’ll need to double the amount specified for fast-action yeast – so, approximately 30g for this recipe. More importantly, active dried yeast must be “activated” or “proofed” before use. To do this, gently warm about 150ml of your milk until it’s lukewarm (around 105-115°F or 40-46°C – never hot, as it can kill the yeast). Stir in 1 teaspoon of sugar (which acts as food for the yeast) and then sprinkle the active dried yeast over the liquid. Let it sit for 10-15 minutes. You should see a foamy layer form on the surface, indicating the yeast is alive and active. If it doesn’t foam, your yeast might be old or the milk too hot/cold, and you’ll need to start with new yeast.
- The Power of Kneading: A freestanding mixer equipped with a dough hook attachment is an invaluable tool for this recipe, significantly reducing effort and ensuring thoroughly kneaded dough. It creates a smooth, elastic dough in a fraction of the time. However, don’t despair if you don’t have one! Kneading by hand is entirely possible; it will just require more time and elbow grease, typically around 15-20 minutes, until the dough is smooth, elastic, and passes the “windowpane test” (where a small piece of dough can be stretched thinly enough to see light through it without tearing).
- Ideal Proofing Environment: Yeast loves warmth and a humid environment. For optimal rising, place your covered dough in a slightly warm, draft-free spot. A turned-off oven with the light on, or a sunny windowsill, can work wonders. Proper proofing is crucial for light and airy buns.
- Quality Ingredients Matter: Using good quality butter, fresh eggs, and a delectable chocolate hazelnut spread will elevate the flavor profile of your buns. These ingredients are the stars, so choose them wisely!
- Don’t Rush the Rise: Patience truly is a virtue in yeast baking. Allow the dough to rise for the full recommended time, or until it has visibly doubled in size. An under-proofed dough will result in dense, heavy buns, while over-proofing can lead to a crumbly texture.
Crafting Perfection: How to Make Hazelnut Swirl Buns
The technique for shaping these hazelnut swirl buns is surprisingly simple and creates a stunning visual effect that belies its ease. If you’ve ever seen my Hazelnut Babka Buns or Swedish Cardamom Buns, you’ll recognize a similar starting point: the dough is first rolled out into a large rectangle and then strategically folded. However, the hazelnut swirls introduce a delightful twist!
After spreading the decadent hazelnut filling, instead of folding the dough in half as you might for other buns, we fold it into thirds. This creates more layers, ensuring an even distribution of that irresistible chocolate-hazelnut goodness throughout each bun. Then, rather than slicing across the width, we make lengthwise cuts, transforming the layered rectangle into long, elegant strips of dough.
Now for the mesmerizing part: taking each long strip of dough and simply rolling it into a beautiful, tight snail-like swirl. The final touch is to gently tuck the end piece underneath, securing the shape. This technique not only looks fantastic but also creates a sturdy bun that holds its form beautifully during baking.
Once all your strips are transformed into charming swirls, it’s time for their second rise, or “proofing.” Cover them lightly and let them rest in a warm place for about an hour, allowing them to puff up and become even lighter and airier. For an extra convenience, or to enjoy freshly baked buns in the morning, you can also place them in the fridge for an overnight proof. This slow, cold rise develops deeper flavors and makes for an even more tender crumb.
Once your buns are beautifully proofed and visibly risen, they are ready for their final transformation in the oven. Before baking, gently brush them with an egg wash – this creates that irresistible golden-brown crust and adds a lovely sheen. Then, generously sprinkle them with chopped hazelnuts, which will toast beautifully and provide an added layer of nutty flavor and crunch. Bake them for approximately 15-18 minutes in a preheated oven, or until they achieve a gorgeous golden hue and have risen significantly. A useful tip: if you notice the buns browning too quickly, loosely cover them with aluminum foil for the remaining baking time to prevent over-browning while ensuring the interior cooks through perfectly.
Storage & Freshness: Keeping Your Hazelnut Swirl Buns Delicious
These hazelnut swirls are undoubtedly at their peak when enjoyed fresh from the oven, still slightly warm, allowing the chocolate hazelnut spread to be wonderfully gooey. However, if you find yourself with leftovers (a rare occurrence, I assure you!), proper storage will help maintain their delightful texture and flavor.
Store your cooled buns in an airtight container at room temperature for up to two days. This prevents them from drying out and keeps them soft. For longer storage, these buns freeze remarkably well. You can freeze them fully baked and cooled: simply wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To enjoy, thaw them at room temperature or gently warm them in a microwave or oven for a few minutes until soft and fragrant again.
Alternatively, you can freeze the unbaked, proofed buns. After their second rise (before egg wash and hazelnuts), place them on a baking sheet and flash freeze until solid. Then transfer them to a freezer bag. When ready to bake, thaw them overnight in the refrigerator, allow them to come to room temperature and proof slightly further, then proceed with egg wash, hazelnuts, and baking as usual. This method allows for freshly baked buns anytime!
Thank you for diving into today’s delightful post! I genuinely hope you feel inspired to try this recipe and experience the magic of baking these hazelnut swirl buns for yourself. If you do give them a whirl, please don’t hesitate to leave a comment below and share your thoughts or rate the recipe – your feedback is incredibly valuable. I’d also love for you to join my baking community on social media: find me on Instagram, Pinterest, and Facebook. I absolutely love seeing your beautiful creations and how you bring my recipes to life in your own kitchens!
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Hazelnut Swirl Buns
Equipment
- Freestanding mixer with hook attachment
- 2 baking trays
- pizza cutter or sharp knife
Ingredients
- 250 ml milk (any type)
- 60 g unsalted butter cubed
- 15 g fast-action dried yeast or 30g dried active yeast
- 500 g strong white flour
- 100 g caster sugar
- 1 medium egg
- 1 teaspoon salt
- 5 tablespoon hazelnut spread
- 30 g chopped hazelnuts
Instructions
- Gently warm the milk in a small saucepan until it’s lukewarm. If you are using active dried yeast, transfer about 150ml of this lukewarm milk into a separate jug, add 1 teaspoon of sugar, stir to dissolve, then sprinkle in the active yeast. Stir again and set aside for 15 minutes to allow it to activate (it should become frothy). If you are using fast-action dried yeast, simply warm your milk and skip the activation step.
- Add the cubed butter to the remaining lukewarm milk in the saucepan, swirling occasionally until the butter is completely melted. Set this mixture aside.
- In the bowl of a freestanding mixer fitted with a dough hook, combine the strong white flour, sugar, and salt. Mix briefly to combine these dry ingredients. Then, add the prepared yeast mixture (if using active dried yeast), the egg, and the milk-and-butter mixture. Begin mixing on low speed for 2 minutes. Increase the speed to high and continue to knead for another 6-8 minutes until you achieve a smooth, elastic dough that pulls away cleanly from the sides of the bowl. Transfer the dough to a lightly floured surface, form it into a neat ball, and place it into a clean, lightly oiled bowl. Cover the bowl with cling film or a clean kitchen towel and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Once risen, gently punch down the dough to release the air and transfer it onto a lightly floured surface. Stretch it into a rough rectangular shape. Using a rolling pin, carefully roll the dough into a large, even rectangle, approximately 40 x 50 cm.
- Position the rolled-out dough so the longer edge faces you. Evenly spread the hazelnut spread over two-thirds of the rectangle, leaving the remaining one-third clean. Fold the clean section of the dough towards the middle, then fold the opposite end of the dough (with the spread) on top of that. This creates three layers. Lightly roll over the folded rectangle with your rolling pin to gently flatten and slightly stretch it.
- Using a very sharp knife or a pizza cutter, carefully trim the edges of your rectangle to create clean lines. Then, slice the rectangle in half lengthwise. Slice each of these halves in half again, and repeat until you have 8 long, narrow strips of dough. Take one strip at a time, and starting from one end, begin rolling it tightly into a snail-like swirl. Once rolled, gently tuck the end bit of the strip underneath the bun to secure its shape. Place the finished bun onto a baking tray lined with baking parchment. Repeat this process for all remaining strips.
- Loosely cover the shaped buns with cling film or a clean kitchen towel and allow them to prove (rise again) for at least one hour in a warm place. Alternatively, for convenience, you can place them in the fridge overnight for a slow, cold proof.
- Preheat your oven to 175°C (fan). Once the buns have sufficiently risen, brush them evenly with egg wash and generously sprinkle chopped hazelnuts on top. Bake them on the middle shelf of the oven for approximately 18 minutes, or until they are beautifully golden brown and well-risen. If the buns start to brown too quickly, loosely cover them with some kitchen foil for the remainder of the baking time. Serve and enjoy!
Please note that all my recipes are developed and tested using metric grams. I highly recommend using digital scales for the most accurate results. While I have provided a conversion to US customary units in the recipe card, please be aware that I haven’t personally tested the recipe using these converted measurements.
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