Version 1 : Nutella Swirled Buns with Toasted Almonds

This year, instead of baking the usual yummilicious Hot Cross Buns for Easter, i upped the ante and turned my imaginary buns into reality.

For a while, i’ve been dreaming of swirling Nutella into rich dough eg; brioche etc and sprinkling the top with almond flakes. Now, i couldn’t possibly ignore this yummilicious dream of mine, could i? So, last week, i finally had the chance to make my dream come true… with cream cheese frosting to boot!

I mean, c’mon… Chocolate and cream cheese?!?! They are absolutely puurfectttt for each other!

Basic Buns

* makes 20-22 buuns

300ml milk
9g dried instant yeast
135g caster sugar
1/2 tsp salt
150g unsalted butter
1 egg
660g bread flour

Method
1. place ingredients into bread machine as you normally would. select DOUGH.

(adapted from a piece of cake, Leila Lindholm)

Nutella Swirled Buns with Toasted Almonds


300g Nutella, at least
a handful of sliced almonds

1. prepare basic buns dough according to the basic recipe.
2. divide the dough in half. roll out one portion on a lightly floured surface to about 1cm thick. spread all the Nutella over the dough.

3. roll up the dough as you would a Swiss roll and cut it into pieces 4-5cm thick, in my case, it’s 9 pieces.

4. arrange these cut dough pieces into a lightly floured tin.

5. preheat oven to 175 – 200C.
6. leave the buns to prove uncovered for 45-60 minutes or until they have doubled in size.
7. sprinkle almonds on top and bake in the lower part of the oven for 10-15 minutes or until golden brown.

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Version 2 : Cinnamon Buns with Raisins

Not uncommon, you can find these buns almost on all the food blogs out there.

With another portion of the basic bun dough left sitting on the counter and not wanting to make another batch of Nutella Swirled Buns, i thought why not something that is much closer than the real stuff, the real hot cross buns, hence Cinnamon Buns, with cream cheese frosting no less.

I’m very certain that these buns need no further introduction from me… so i’ll leave it as it is, with a recipe of course. :)

Cinnamon Buns with Raisins

1/2 cup cinnamon sugar (6 1/2 tbsp granulated sugar plus 1 1/2 tbsp ground cinnamon)
a handful of juicy plump raisins

Method

1. prepare basic buns dough according to the basic recipe.
2. divide the dough in half. roll out one portion on a lightly floured surface to about 1cm thick. sprinkle the cinnamon sugar all over the dough.
3. picking up the raisins by handful, scatter raisins over the surface and roll it up into a tight loaf.

4. slice the dough into 4-5cm thick slices and arrange them in the lightly floured tin.
5. preheat oven to 175 – 200C.
6. leave the buns to prove uncovered for 45-60 minutes or until they have doubled in size.
7. bake in the lower part of the oven for 10-15 minutes or until golden brown.

To-die-For-Cream Cheese Frosting

4 oz cream cheese, softened
1/2 cup or 113g butter, softened
1/2 cup icing sugar, or more if you like

Method
1. with paddle beater, beat the butter for 1-2 minutes before adding in the cream cheese. cream for another 3 minutes. stir in the icing sugar.
2. change the paddle beater to balloon whisk, cream the mixture for at least 2 minutes to get fluffy cream cheese frosting!

Personally, i like both versions. Like seriously.

But.

If i can just pick one, it will be the Nutella version for me.

So chocolate-y sinful. So cheese-y good. Especially if you were to devoured it warm, bite by bite, with one hand holding onto the cream cheese frosting piping bag…..

Right, nuff’ said!

TMI on how i pig out! Ha!

** Submitting this to Yeast Spotting!

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