Chocolate & Hazelnut 'Bueno' Style Buns Recipe
The yummiest, fluffy vanilla buns filled with chocolate spread, crunchy hazelnut pieces and topped with a creamy chocolate frosting!
Although you need a little patience to wait for the dough to rise, these fluffy, sweet buns are definitely worth the wait!
My delicious chocolate and hazelnut buns have just ten simple ingredients and are much easier to make than you think! There's no difficult kneading or any special equipment needed.
Just mix your simple, soft and buttery bun dough, then add your chocolate and hazelnut spread filling before leaving your buns to rise. Before they go in the oven, drizzle over some vegan cream to help with that fluffy texture, then once they're baked, you'll have the most delicious fluffy and sweet vegan chocolate and hazelnut buns.
This recipe makes eight large buns which will fit perfectly into a 7" x 11" baking tin. They are best eaten on the day of baking but will keep in a cool and dry place for a few days, although the dough will dry out over time.
You can also freeze the buns, without the frosting, and reheat them by just popping them back into the oven for 10-15 minutes.
They're dairy free, egg free and of course, completely vegan!
Makes eight large buns to fit in a 7" x 11" baking tin
Dough ingredients;
1 packet yeast (7g)
240g warm plant milk (I used soya)
50g vegan butter
400g plain flour
50g caster or granulated sugar
1/2 tsp salt
1 tsp vanilla powder
100g vegan double cream
You will also need;
6-8 tbs chocolate & hazelnut spread
6-8 tbs chopped hazelnuts - optional
Frosting ingredients;
150g icing sugar
40g vegan butter
1-2 tbs chocolate & hazelnut spread
1-2 tbs vegan double cream
You will also need; a large mixing bowl, microwaveable jug or bowl, rolling pin, spoon, sharp knife, clingfilm, pastry brush
How to make your buns;
Begin by activating the yeast. Add the plant milk and 50g vegan butter to a jug and gently warm in the microwave. The butter should melt and the milk should be warm but not boiling hot as this will kill the yeast!
Add the yeast to the warm milk and butter mixture, give it a stir, and then leave for around 10 minutes to activate the yeast
In a mixing bowl, add the flour, sugar, vanilla powder and salt and give everything a quick mix together
Add the warm milk mixture a little at a time and bring the dough together into a smooth ball
Try not to overwork, as this will make the dough tough and not fluffy. Just lightly knead for around 5 minutes, just enough that everything is well combined and it forms a soft, smooth dough
Wipe any flour crumbs out of the mixing bowl and give it a quick grease with oil
Place the dough back into the bowl and cover the top with clingfilm to trap any moisture inside
Leave the dough to rest for around 1 hour in a warm place
Once the dough has doubled in size, it is time to make the buns
Lightly flour your work top and roll out the dough into a large rectangle, until it's roughly just thinner than 1cm
Cover the chocolate spread all over the dough, making sure there's a generous layer
If you would like to, add a generous sprinkling of chopped hazelnuts in an even layer over the dough
Gently take one of the shorter ends and begin to roll the dough. It needs to be tight enough that the filling stays inside, but not so tight that the dough doesn't have space to rise. I find that the hardest part is getting started, then it's easier to just roll onto its self
Using a sharp knife mark out the cut lines to slice the dough into eight even pieces, then gently cut them
Line the baking tin with baking paper, then carefully place your buns into the tin
Cover the tin again with clingfilm and leave to rise for around another 30 minutes until they have puffed up and look fluffy
Preheat the oven to 170c
Once your buns have finished their second rise, pour over 100g vegan double cream and bake for 20-25 minutes until golden brown
Leave them in the tin to cool
Once the buns are cool enough to touch, make your frosting
Add the butter, icing sugar, chocolate spread and 1 tbs vegan cream to your bowl and mix together to make a smooth, creamy chocolate frosting
If the frosting is too thick, add another tbs of cream and mix again
Add the frosting to the top of the buns and use the back of the spoon to roughly smooth it out over each bun. You could also add a sprinkle of chopped hazelnuts and some vegan bueno chunks to decorate
Now your chocolate and hazelnut buns are ready to eat!
Tips & Tricks!
I used Love Raw chocolate spread and bueno bars (gifted), but any chocolate and hazelnut, Nutella or Bueno style spread will work
I recently learnt about pouring double cream over the risen buns before baking and oh my goodness, such a little trick really helps add moisture to the dough and create a gorgeous fluffy texture! You can also use melted butter to add a little more moisture to the bake as well.
This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do
The exact time that the dough needs to rise will vary depending on the temperature of your kitchen. In colder temperatures the dough takes longer to rise and in warmer temperatures it's quicker!
Don't be tempted to overwork the dough. It should just be mixed and lightly kneaded for around five minutes into a smooth, soft ball, but it doesn't need to be kneaded lots in the same way as bread
You could make all kind of combinations with this recipe! Try swapping the chocolate spread for pistachio spread, white chocolate spread, salted caramel spread or any creamy, sweet spread filling!
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