Nutella Hot Cross Buns? How outrageous! hide 🙈 No way, these light and fluffy, super spiced buns with dark chocolate chunks and a gooey Nutella centre will blow your mind. Try them at least once and tell me what you think....I already know what you will say. 😉
This Hot Cross Bun version is a shout out to my tamariki (children) who are allowed to eat Nutella in the holidays. Easter is one of those times (yes, I am one of those mother's) and so I designed this recipe with them in mind. We start with a super delicious dough, loaded with spices, add a bit of tiakarete parauri (dark chocolate) and then fill it with gooey Nutella. It is such an indulgent treat but surely once a year is ok, right? 🤔
Not a Nutella fan?
No worries at all, why not try the Biscoff version of this recipe? It is such a fantastic time and if not, these Spiced Hot Cross Buns might be more up your alley.
Videography and photography by Sarah Henderson.
Ingredient Tips for my Nutella Hot Cross Buns:
- Milk: I prefer full-fat milk in this recipe but lite will work too.
- Brown Sugar: Use huka hāura (brown sugar) for the caramel vibes but swap it for huka one (caster sugar) if need be.
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes because it yields the fluffiest result.
- Spices: Use all of the spices to develop a rich spice flavour.
- Butter: I prefer to use salted butter in my baking but feel free to use unsalted.
- Dark Chocolate: I use dark chocolate chunks for the depth of flavour but if you prefer milk chocolate, use that. Replace it with chocolate drops if you want but I find they can be a bit sweet.
- Nutella: This gooey chocolate situation is pure indulgence but embrace the moment and enjoy it!
- Maple Syrup: If need be, replace the marahihi māpere (maple syrup) with 3 tablespoons of honey or apricot jam for the simple glaze.
Expert Tips:
A lot of huka (sugar) is added in to the liquids before activating the īhi (yeast). So, stir the huka (sugar) really well until the sugar has dissolved otherwise it can stop the īhi (yeast) from activating properly.
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
Follow the kneading times as they are written because the gluten needs to develop properly. If you need some more tips, check out this How to Knead Dough post.
When hand kneading use the palm of your hands, not your fingers. The dough and hands get much stickier when it is worked like that, so work those palms in to the dough.
Do not add too much extra flouring when kneading the dough because the buns will become dense once they are baked.
Make sure the Nutella is refrigerated before it is added to the buns otherwise it will be a sticky mess.
Use a tray that is as close to 25 cm x 35 cm as possible so the buns bake evenly. If the buns are close-ish together on the tray they will rise up, yielding a soft bun. If the tray is too large, the buns will rise outwards making them dry and flat rather than tall and fluffy.
STEP BY STEP INSTRUCTIONS FOR THE NUTELLA HOT CROSS BUNS:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Activate the Yeast:
Add the lukewarm miraka (milk aromahana), wai wera (hot water) and huka (sugar) in to a large bowl.
Stir it well until the sugar has dissolved.
Add the īhi horo (instant yeast) and mix it in well.
Leave it for 5 minutes or so to activate.
The īhi (yeast) will rise to the top and be slightly foamy when it is ready.
2. Add the Remaining Ingredients:
Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt) and pata (butter) in to the yeast mixture.
Stir it with a knife until a rough dough comes together.
3. Knead the Dough:
Once the dough is roughly incorporated, it is time to knead the dough.
If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead the dough for 10 minutes on low-medium speed.
If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 12-14 minutes. Try not to add any extra flour when you are kneading.
Once the dough has reached the window pane test (see the video for reference), it is ready for the tiakarete (chocolate).
4. Add the Chocolate:
Chop the tiakarete (chocolate) in to small chunks. Stretch the dough out to a rough rectangle.
Sprinkle over the tiakarete (chocolate), fold it in from the edges and knead it until it is distributed well.
5. First Rise:
Manipulate the dough in to a ball and add it to a large, clean bowl. Cover it with a tea towel or a bowl cover.
Leave it to rise for 1 ½ hours.
6. Prepare the Baking Tray:
Line a 25 cm x 35 cm tray with baking paper. Note: Try not to use a tray any bigger than this as this this size tray helps the buns rise close together, creating softer buns. Trust me, it makes a difference.
7. Divide the Risen Dough:
Once the dough has doubled in size, tip it on to a bench and cut in to 12 equal pieces.
You can use a scale for accuracy here or you can eye ball it (which is what I often do).
8. Prepare the Nutellla:
Take the jar of chilled Nutella and divide it in to 12 equal spoonful's. I use about 85% of the jar but you can use less if you want.
9. Stuff the Nutella in to the Buns:
Watch the video for assistance on how to create the buns.
Take a piece of dough and gently press it out and then place the Nutella in the centre. Pull in the corners and pinch the seams together.
Flip it over and gently shape the dough in to a round shape and then place it on to the tray.
Continue this pattern with all 12 pieces, making sure to space the buns evenly on the tray.
10. Second Rise:
Once all the buns are prepared, cover them with a tea towel and rise for 55 minutes to an hour on the bench.
11. Preheat the Oven:
Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
12. Make the Batter for the Crosses:
15 minutes before the rising time is up, make the rīpeka (crosses). Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia kia māene (mix together until smooth).
13. Pipe on the Crosses:
Add the mixture to a piping bag with a small, round piping tip. Pipe the crosses on to the risen buns. (Watch the video for a reference).
14. Bake the Nutella Hot Cross Buns:
Once the rising time is up, slide them in to the oven.
Bake for 30 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.
15. Prepare the Glaze:
As they bake prepare the simple mōhinuhinu (glaze).
Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave. Then stir through the marahihi māpere (maple syrup).
16. Glaze the Nutella Hot Cross Buns:
Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.
17. Return the Hot Cross Buns to the Oven:
Once they glazed, return the rohi (buns) to the oven, turn the oven off and leave them for an extra five minutes.
This helps the glaze go a little sticky and I highly recommend doing this stage.
Now they are ready to eat warm with your loved ones.
Store the Nutella Hot Cross Buns:
These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.
Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.
If Nutella isn't your vibe, then try these Biscoff Hot Cross Buns - they are definitely my favourite! 😍
I just know you loved this recipe so check out some more
Parāoa (Bread) Recipes
With a bit of kneading and a sprinkle of aroha (love), so many bread creations can be made.
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Hot Cross Buns with a Gooey Nutella Centre - Rohi Rīpeka me te Nutella
Equipment
- 1 x 25 cm x 35 cm baking tray
Ingredients
The Spiced Dough – Te Pokenga Raukikini
- ¾ C + 1 tablespoon (200) ml wai wera (hot water, from the tap)
- ¾ C + 2 tablespoon (215 ml) miraka aromahana (lukewarm milk)
- ½ C (100 g) huka hāura (brown sugar, tightly packed)
- 1 tablespoon + ¼ teaspoon (12 g) īhi horo (instant yeast)
- 4 ⅓ C (650 g) puehu parāoa kounga (high grade flour)
- 1 hēki āhua nui (medium egg, size 7)
- 1 tablespoon (15 ml) wanira
- 2 teaspoon raukikini katoa (all spice)
- 1 heaped tablespoon rau kikini whakauruuru (mixed spice)
- 1 tablespoon hinamona kuoro (ground cinnamon)
- 1 ½ teaspoon tote (salt, fine)
- 80 g pata kūteretere (softened butter)
- 160 g tiakarete parauri (dark chocolate, 50%). You can use chocolate drops here, I find them a bit sweet but up to you.
- 400 g Nutella (chilled, keep in the fridge until needed)
The Crosses - Ngā Rīpeka
- ⅓ C (50 g) puehu parāoa kounga (high grade flour)
- 1 tablespoon huka (sugar, of any kind)
- 1 teaspoon pēkana paura (baking powder)
- 2 ½ tablespoon (35 ml) wai (water)
The Glaze - Te Mōhinuhinu
- 30 g pata (butter)
- ¼ C marahihi māpere (maple syrup). This can be replaced with 3 tablespoon of honey or apricot jam.
Instructions
Activate the Yeast:
- Add the lukewarm miraka (milk aromahana), wai wera (hot water) and huka (sugar) in to a large bowl. Stir it really well making the sugar has dissolved because if it isn't, it can stop the īhi (yeast) from activating properly.
- Add the īhi horo (instant yeast) and mix it in well. Leave it for 5 minutes or so to activate. The īhi (yeast) will rise to the top and be slightly foamy when it is ready.
Add the Remaining Ingredients:
- Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt) and pata (butter) in to the yeast mixture.
- Stir it with a knife until a rough dough comes together.
Knead the Dough:
- Once the dough is roughly incorporated, it is time to knead the dough.
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead the dough for 10 minutes on low-medium speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 12-14 minutes. Try not to add any extra flour when you are kneading.
- Once the dough has reached the window pane test (see the video for reference), it is ready for the tiakarete (chocolate).
Add the Chocolate:
- Chop the tiakarete (chocolate) in to small chunks.
- Stretch the dough out to a rough rectangle. Sprinkle over the tiakarete (chocolate), fold it in from the edges and knead it until it is distributed well.
First Rise:
- Manipulate the dough in to a ball and add it to a large, clean bowl. Cover it with a tea towel or a bowl cover.
- Leave it to rise for 1 ½ hours.
Prepare the Baking Tray:
- Line a 25 cm x 35 cm tray with baking paper. Note: Try not to use a tray any bigger than this as this this size tray helps the buns rise close together, creating softer buns. Trust me, it makes a difference.
Divide the Risen Dough:
- Once the dough has doubled in size, tip it on to a bench and cut in to 12 equal pieces. You can use a scale for accuracy here or you can eye ball it (which is what I often do).
Prepare the Nutellla:
- Take the jar of chilled Nutella and divide it in to 12 equal spoonful's. I use about 85% of the jar but you can use less if you want.
Stuff the Nutella in to the Buns:
- Note: Watch the video for assistance on how to create the buns. Notice I don't handle the dough too much or knead it again after it has risen.
- Take a piece of dough and gently press it out and then place the Nutella in the centre. Pull in the corners and pinch the seams together.
- Flip it over and gently shape the dough in to a round shape and then place it on to the tray.
- Continue this pattern with all 12 pieces, making sure to space the buns evenly on the tray.
Second Rise:
- Once all the buns are prepared, cover them with a tea towel.
- Leave them to rise for 55 minutes to an hour on the bench.
Preheat the Oven:
- Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Make the Batter for the Crosses:
- 15 minutes before the rising time is up, make the rīpeka (crosses).
- Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia kia māene (mix together until smooth).
Pipe on the Crosses:
- Add the mixture to a piping bag with a small, round piping tip. Pipe the crosses on to the risen buns. (Watch the video for a reference).
Bake the Nutella Hot Cross Buns:
- Once the rising time is up, slide them in to the oven.
- Bake for 30 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.
Prepare the Glaze:
- As they bake prepare the simple mōhinuhinu (glaze).
- Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave.Then stir through the marahihi māpere (maple syrup).
Glaze the Nutella Hot Cross Buns:
- Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.
Return the Hot Cross Buns to the Oven:
- Once they glazed, return the rohi (buns) to the oven, turn the oven off and leave them for an extra five minutes. This helps the glaze go a little sticky and I highly recommend doing this stage.
- Now they are ready to eat warm with your loved ones.
Store the Nutella Hot Cross Buns:
- These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.
- Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.
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