Nutella buns
Irresistible and mega fluffy Nutella snails from the Omnia oven 🤤.
Yeast dough filled with Nutella or a nut-nougat cream of your choice, shaped into snails and baked in the Omnia oven. Heavenly delicious! A fluffy and delicious snack that no one can resist.
The amount of nut nougat cream is up to you – depending on your taste, you can use more or less of the brown sugar treat.
These yeast buns become fruity when you fill them with a jam of your choice.
And if it has to be quick: Take yeast dough from the chiller cabinet and fill the yeast buns with a chocolatey nut-nougat cream or a fruity jam.
Whether with fresh or ready-made yeast dough. One thing these snails remain in any case: IMPOSSIBLE 😁!
Ingredients:
100g butter
180ml warm milk
1/2 fresh yeast cube (21g) 75g sugar
a little vanilla extract (alternatively 1 sachet vanilla sugar)
1 pinch of salt
500g flour
2 eggs, medium
Coating:
2-3 tbsp. nut nougat cream (e.g. Nutella, Nusspli, etc)
3-4 tsp chopped hazelnuts (optional)
Preparation:
Make a yeast dough for the Nutella snails. To do this, dissolve the yeast in lukewarm milk (no more than 37°) and a pinch of sugar.
In a bowl, place the softened butter with sugar, 2 eggs, some vanilla extract (alternatively a packet of vanilla sugar) and the flour. Add the milk-yeast mixture and knead everything, either with the dough hook of the hand mixer or with your hands, until it forms a smooth dough.
The yeast dough should be very pliable and come away from the edge of the bowl or the worktop. If the dough is still too sticky, knead in a little flour by the spoonful until the dough is smooth.
Cover the bowl with the yeast dough for the Nutella buns and leave in a warm place for 30-40 minutes until the dough has approximately doubled in size.
Roll out the yeast dough into a square on a floured surface. If you don’t have a rolling pin handy, a smooth bottle is very helpful.
Now spread the yeast dough with Nutella or a nut-nougat cream of your choice. If you want something even nuttier, sprinkle some chopped hazelnuts on top of the nut nougat cream.
Roll up the whole thing from the longer side and divide into approx. 8 equal pieces.
Insert the silicone mould into the Omnia baking tin. Place the Nutella buns upright next to each other. There should be about 0.5 cm of space between the individual nut nougat buns, as the buns will expand during baking.
Cover and leave to rise for another 20 minutes.
Bake on a low heat for 25-30 minutes.
Leave the Nutella buns to cool in the tin for a few minutes, as the buns are still very soft due to the warm nut nougat filling. The cooling process makes the nut nougat cream firmer and the Nutella buns easier to turn out.
In the video, I give you lots of tips on rolling out the yeast dough, turning the nut nougat buns and much more.
Tip:
If you don’t want such large snails, roll out the yeast dough rather 30cm x 70cm and roll up from the longer side. Then do not cut into 8 pieces, but into 14-16 pieces.
You can find even more recipes for the Omnia oven in my large recipe collection.
And here is the video to go with it:
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