I absolutely promise to provide a better picture for this recipe later. I've just been trying about a new kind of method with making buns, one I could have freshly baked buns more often. As it now is, I rarely make them just because it seems such a project with leavening for several times and all that. Now I only baked a couple of them, which are the ones you can see in the picture. But I promise more photos will follow later on. There aren't the best-looking ones either.
These are like cinnamon buns, just with Nutella inside. I'm not exactly sure how much cinnamon buns differ from what is understood with cinnamon buns in Finland, these are the Finnish kind, the ones I've learned to make and love since childhood. For now, being busy to get this recipe into the World Nutella Day round-up, I'll give just in Finnish measurements and will come back later to give the converted measurements.
5 dl milk
50 g fresh yeast
2 dl sugar
1 tbs cardamom
1½ tsp salt
about 1 kilo flour
200 g butter
Take out everything you need for the dough a couple of hours before baking so that the ingredients are at room temperature when you start.
Crumble the yeast to milk (body-temperatured) and stir. Add the eggs, sugar and spices stirring well. Add a little flour first, mix it up and then add some more kneading with your hand (or with a stand mixer). Add the soft butter and continue kneading until the dough detaches from the sides of the bowl and doesn't stick to your hand.
Let the dough leaven under a towel until doubled.
Press the air bubbles out of the dough. Let the dough rest under a towel for 10 minutes. Form the dough into desired sizes and shapes. Let the buns rise under a towel.
Break the consistency of an egg and use the egg to "grease" the buns.
Bake the buns in the middle of the oven in 225 C for about 10 minutes.
This recipe is part of the 5th World Nutella Day round-up. Sara Rosso of Ms. Adventures in Italy and Michelle Fabio of Bleeding Espresso with put together all of the entries of this year World Nutella Day round-up.