Sweet Tangzhong Nutella Buns

the recipe below! Enjoy! 😊

Ingredients
For the dough :
600gr bread flour
120gr sugar
6gr salt
8gr instant yeast
260ml warm milk
1 large egg
1 tsp vanilla extract/paste
Room Temperature Tangzhong
70gr butter room temperature

Egg Wash:
1 egg yolk
15gr milk (or water)
15gr agave syrup (optional)

For the filling:
Frozen Nutella Tablespoons

Combine the dry ingredients, the bread flour, sugar, salt and instant yeast.
Add the wet ingredients to the dry ingredients (warm milk, egg, vanilla extract/paste and tangzhong)
Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough.
Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop.
After that, transfer the dough to an oiled surface and knead it to the shape of a ball. Transfer it to an oiled bowl making sure that every side of it gets oiled, cover with plastic wrap and let it proof in a warm environment for 1-2 hours.
After it has doubled in size, punch it to degas, transfer it again to an oiled surface, lightly flor the dough and divide it to 70-85gr pieces. Shape them like a ball and flatten them with your palm or a rolling pin. Remove the frozen Nutella from the freezer and add 1 tablespoon inside each flattened dough.

Seal them well and if you want, with oiled strings, give them the star shape shown in the video. Transfer to a baking dish lined with parchment paper. Cover again with plastic wrap and let them proof for 40 minutes.
Meanwhile preheat your oven at 190°C for at least 20 minutes.
When your buns have proofed, egg wash them and bake for 20-25 minutes (!Every oven is different and baking time may vary)
After they are baked and cooled remove the strings and wash with water-diluted honey.
Let me know when you try them! 😋
Have a beautiful day and see you in the next recipe!
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