Double chocolate hazelnut buns recipe
Recipe: https://recipestripper.com/recipes/ee69db08-73a7-4736-8b36-6dafbed631ca
Original source: https://www.taste.com.au/recipes/double-chocolate-hazelnut-buns-recipe/6uw2f3mr

Enjoy these double chocolate hazelnut buns freshly baked out of the oven.
Yield: 16
Prep time: PT165M
Cook time: PT30M
Total time: PT195M

Ingredients
- 250g (3/4 cup) Nutella
- 310ml (1 1/4 cups) warm milk
- 14g (2 sachets) dried yeast
- 70g (1/3 cup) caster sugar, plus extra 2 tbsp
- 60g butter, melted
- 1 egg, lightly whisked
- 490g (3 1/4 cups) plain flour, plus extra, to dust
- 35g (1/3 cup) cocoa powder
- 60g white chocolate, melted
- 45g (1/4 cup) roasted hazelnuts, finely chopped

Instructions
1. Line 2 baking trays with baking paper. Scoop 2 slightly heaped teaspoonfuls (or use a small ice-cream scoop) of Nutella and shape into a ball. Place on 1 of the trays. Repeat with the remaining Nutella to make 16 balls. Freeze for 30 minutes or until firm.
2. Combine milk, yeast and 2 teaspoons of the sugar in a jug. Set aside in a warm, draughtfree place for 5 minutes or until frothy.
3. Add butter and egg to yeast mixture and whisk until just combined. Sift flour and cocoa into a large bowl and stir in remaining sugar. Make a well in the centre. Pour milk mixture into well and use a wooden spoon to stir until just combined. Use your hands to form a soft dough
4. Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a lightly greased bowl. Cover with a damp tea towel and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
5. Preheat oven to 200C/180C fan forced. Use your fist to knock back dough. Turn dough onto a lightly floured surface and knead for 2 minutes or until smooth and elastic. Divide dough evenly into 16 portions. Shape each portion into a smooth ball.
6. Roll each dough ball into a 10cm disc, leaving dough slightly thicker in the centre. Remove only half of the Nutella balls from freezer. Place 1 in centre of each dough disc. Bring dough up around the ball, pinching edges together to seal. Place side-by-side in a round, if you like, seam side down, on remaining prepared tray. Repeat with remaining dough and Nutella balls.
7. Cover loosely with a damp tea towel and set aside in a warm, draught-free place for 30 minutes or until dough balls have doubled in size. Bake for 10 minutes. Reduce oven to 180°C/160°C fan forced and bake for a further 15-20 minutes or until cooked through. Buns are ready if they sound hollow when tapped on the top. Cover lightly with foil if browning too much.
8. Meanwhile, combine 1 tablespoon of boiling water with the extra sugar.
9. Transfer buns onto a wire rack. While hot, brush all over with the sugar mixture. Set aside to cool completely
10. Spoon white chocolate into a small sealable plastic bag. Snip the corner and use to pipe crosses over each bun. Sprinkle with hazelnuts and set aside to set.