These are soft, fluffy, golden pull-apart brioche-style buns filled with gooey Nutella — exactly like the ones in your photo.
Ingredients (makes 9–12 buns)
Dough
- ¾ cup (180 ml) warm whole milk (110°F / 43°C)
- 2¼ tsp (7 g) instant or active dry yeast
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (113 g) unsalted butter, softened
- 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g)
- 1 tsp salt
Filling
- About ¾–1 cup Nutella (or any chocolate hazelnut spread), chilled in the fridge for easier handling
Egg wash
- 1 egg beaten with 1 Tbsp milk
Optional finish
- Melted butter for brushing after baking
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy (if using active dry yeast).
Add the remaining sugar, eggs, and softened butter. Mix until combined.
Add the flour and salt. Knead for 8–12 minutes (by hand or with a dough hook) until the dough is smooth, soft, and elastic. It should be slightly tacky but not sticky. - First rise
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
(For better flavor, you can refrigerate the dough overnight after this rise.) - Shape and fill
Punch down the dough and divide it into 9–12 equal pieces (about 60–70 g each).
Flatten each piece into a small disk. Place 1 heaping teaspoon of chilled Nutella in the center.
Gather the edges up and around the filling, pinch tightly to seal, and roll gently into a smooth ball. Make sure there are no gaps so the Nutella doesn’t leak.
Arrange the buns seam-side down in a greased 9-inch round or square pan (or a similar baking dish), placing them close together so they bake as pull-apart rolls. - Second rise
Cover and let rise for 45–75 minutes until puffy and nearly doubled. - Bake
Preheat oven to 350°F (175°C).
Brush the tops gently with egg wash.
Bake for 22–28 minutes until deep golden brown.
Optional: Brush the hot buns with melted butter for extra shine and softness. - Cool slightly
Let the buns cool in the pan for 10–15 minutes before pulling them apart. The Nutella will be molten and gooey when warm.
Tips for success
- Chilling the Nutella makes it much easier to fill without it oozing out during shaping.
- Seal the buns very well — any small opening can cause leaks.
- For an even richer dough, you can use a classic brioche method (cold butter added gradually while kneading).
- Best eaten warm the day they’re made. Leftovers can be gently reheated in the microwave or oven.
- Store in an airtight container at room temperature for 1–2 days, or freeze.
These come out soft, buttery, and filled with that perfect molten Nutella center just like the photo. Enjoy!
