Nutella Brioche buns Makes 8-10 buns Ingredients For the Tangazon 4 tbsp whole milk 2 tbsp water 2 tbsp bread flour For the dough 1/2 cup whole milk 2 1/4 tsp instant yeast 2 1/2 cups bread flour 1/4 cup granulated sugar 1 large egg room temp 4 tbsp unsalted butter 1 tbsp vanilla bean paste 1 tsp kosher salt 1 tsp honey Cooking spray for greasing For the filling 180 g Nutella Egg wash 1 egg 2 tbsp milk To finish: Melted butter Instructions In a small saucepan, whisk together the milk, water and bread flour until smooth. Cook over medium-low heat, whisking constantly, for 1–2 minutes, until it thickens into a smooth paste and leaves visible lines when whisked. Remove from the heat and let cool until warm, not hot. Add the lukewarm milk, instant yeast, sugar and honey to the bowl of a stand mixer. Stir gently and let sit for about 5 minutes. Add the cooled Tangzhong, bread flour, salt and egg. Using the dough hook, mix on low until everything comes together and no dry flour remains. Increase to medium speed and knead for 5–7 minutes, until the dough begins to look smooth and elastic. With the mixer running on low-medium speed, add the softened butter one piece at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for another 5–8 minutes, until the dough is smooth, stretchy and slightly tacky. The dough should be soft and elastic, avoid adding extra flour.  Lightly grease a bowl with cooking spray or oil. Place the dough inside, cover and let rise in a warm, draft-free place for 1–1½ hours, or until doubled in size.  While the dough rises, scoop Nutella into 8 portions, about 18–22 g each, onto a parchment-lined plate or tray. Freeze for 30–45 minutes, until firm. This makes stuffing the buns much easier.  Gently deflate the dough and divide it into 8 equal pieces. Flatten each piece into a small circle. Place one frozen Nutella portion in the center, then bring the edges of the dough over the Nutella and pinch firmly to seal. Turn seam-side down and gently roll into a smooth, tight ball. Place on a parchment-lined baking sheet, leaving space between each bun.  Cover loosely and let rise for 45–75 minutes, or until the buns are very puffy and nearly doubled in size.  Preheat oven to 350°F (175°C). Whisk together the egg and milk. Gently brush the tops of the risen buns with the egg wash. Bake for 18–22 minutes, or until beautifully golden brown and cooked through. If they brown too quickly, loosely tent with foil during the last few minutes.  As soon as they come out of the oven, generously brush the tops with melted butter. Let cool for 10–15 minutes, then tear one open and watch that Nutella center #Recipe #brioche #briochebuns — @iramsfoodstoryのTikTok