Hazelnut swirl buns made out of delicious, enriched dough, chocolate hazelnut spread and some toasted hazelnuts on top. The dough is rolled into swirls that create the most beautiful design when baked!
Imagine soft and fluffy dough filled with sweet and smooth chocolate-hazelnut spread, topped with some crunchy, toasted hazelnuts for an extra nutty flavour... sounds good, right?
Hazelnut swirl buns- easy and fun bake
Ever since posting a photo of these swirls on my Instagram, my inbox have been flooded with requests for the recipe. I've tried and tested this recipe on the number of occasions, and I'm so excited to finally be sharing it with you today!
If you think this recipe is complicated and too tricky for you to make, think again! These buns are actually very easy to make, all what you need is a little bit of patience.
The simple rolling technique used in this recipe is super easy, yet very effective and visually stunning! You are going to love these beautiful, big swirls of soft and fluffy dough and sweet, nutty chocolatey filling.
Tips to succeed with this recipe
Although it's a relatively easy recipe, there are just few things to be aware of, in order to achieve great results and a perfect bake.
- Flour- make sure to use strong white bread flour. It contains more gluten than other types of flour which gives it its elasticity and enables the dough to rise with good structure.
- Yeast- it's really important to determine what type of yeast you are using. If it is fast-action dried yeast, you will use 15g of it in this recipe. This type of yeast doesn't require activation, and can be used directly in the recipe, without dissolving it first in liquid.
- If you are using active dried yeast (I did in this recipe), then remember that you will need to double the amount of it. It will also require to be activated before you can use it. Place the yeast first in a jug with some lukewarm milk and 1 teaspoon of sugar (sugar encourages the yeast growth)
- Freestanding mixer- will be ideal for making the dough. However, you can also knead it by hand, it will just take longer and more effort.
How to make hazelnut swirl buns
If you watched the video of this recipe, you will see how easy it actually is to roll these buns. Just like with my Hazelnut Babka Buns and my Swedish Cardamom Buns, the dough is first being rolled and folded into a rectangle. The difference with hazelnut swirls is that we fold the dough not in half, but into thirds. Also, rather than slicing it across the width, we slice it lengthwise.
Each strip of the dough is then simply rolled into snail-like swirl and the end bit gets tucked underneath.
Once you've rolled all of the strips into swirls, let them rise again, for about an hour. You can also place them in the fridge and allow the to prove there overnight.
When ready to bake, brush the buns with some egg wash and top with chopped hazelnuts. Bake them for about 15- 18 minutes, until golden brown and risen. I normally cover mine with some kitchen foil after about 12 minutes of baking, for the remaining time.
How to store these buns?
These hazelnut swirls are best eaten fresh, while still slightly warm. However, you can store them in the airtight container at room temperature for up to couple of days.
As always, thanks for reading today's post! Feel free to leave me a comment and a rating if you tried this recipe. Also, remember that you can follow me along on my social channels: Instagram, Pinterest and Facebook.
Hazelnut Swirl Buns
- Freestanding mixer with hook attachment
- 2 baking trays
- pizza cutter or sharp knife
- 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
- Place the milk in a small saucepan and heat it up until lukewarm. If you are using dried active yeast, transfer about 150ml of lukewarm milk into separate jug and add 1 teaspoon of sugar. Stir to dissolve sugar, then add active yeast. Give it a stir and set aside for 15 minutes to activate it. If you are using fast-action dried yeast, then simply skip this part and just warm up your milk.
- Add cubed butter to your lukewarm milk, swirling the saucepan every now and then to encourage the butter to melt. Set aside.
- In a bowl of a freestanding mixer fitted with hook attachment, mix the flour, sugar and salt. Mix briefly, then add yeast, an egg and milk and butter mixture. With the mixer running on low speed, mix together for 2 minutes. Increase the speed to high and mix for further 6-8 minutes until you have smooth and elastic dough that no longer sticks to the sides of the bowl. Transfer the dough onto lightly floured surface, roll into a ball and place in a clean, lightly oiled bowl. Cover with clingfilm or clean kitchen towel and let it rise somewhere warm for 2 hours or until doubled in size.
- Remove the dough from the bowl into a lightly floured surface. Gently knock out the air from it and stretch it into rough rectangle shape. Using a rolling pin, roll the dough into large rectangle. Roughly about 40 x 50 cm.
- With the longer edge of the rectangle facing you, spread the hazelnut spread over ⅔ of the rectangle, leaving ⅓ clean. Fold the clean part of the rectangle towards the middle, then fold the other end of the dough on top of that. Using a rolling pin, roll it over the rectangle to flatten it out and to stretch it a bit.
- Using a very sharp knife or a pizza cutter, trim the edges of your rectangle. Slice the rectangle in half, then each half in half again, and again until you have 8 long strips of the dough. Starting at one end of the strip, start rolling it, tucking the end underneath. Place the rolled bun into baking tray lined with some baking parchment. Repeat with all of the remaining strips.
- Cover the buns loosely with some cling film or kitchen towel and set them aside for at least an hour (you can also place them in the fridge to prove overnight).
- Preheat the oven to 175C (fan). Brush the buns with egg wash and sprinkle chopped hazelnuts on top of them. Bake in the middle shelf of the oven for about 18 minutes or until golden brown and risen. If the buns start browning too quickly, cover them with some kitchen foil. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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