Tag Archives: nutella

Nutella Morning Buns

Nutella Morning BunsIf I could change one thing about myself, I think I’d like to be a morning person. I really like mornings (especially the lazy variety), but I have such difficulty getting myself out of bed that I rarely enjoy them. It’s a whole horrible, eight-alarm ordeal on weekdays and I almost always sleep past 11 on the weekends, so I’m either a bleary-eyed mess or out like a light for the start of most days. But, on extremely rare occasions, I wake up early of my own volition—usually with the aid of jackhammers outside my window or the sun shining in my eyes—and I get to enjoy the morning, starting with making myself a nice breakfast.Nutella Morning BunsSometimes mixing flour, sugar, and butter is an act of self-care.

Exhibit A: An unfortunately-timed 6am wake-up call last Saturday was turned around when I realized I had time to make myself a Puff Pancake, my childhood favorite weekend breakfast.

Exhibit B: These Nutella Morning Buns, which I made the previous Saturday when my roommate’s cute pup had to air some early morning grievances. They helped change the trajectory of my day: I got to treat myself, and the batch is large enough that I got to share with eleven of my closest acquaintances! Most everyone loves a fresh pastry swirled with warm Nutella ❤Nutella Morning BunsNutella Morning BunsFor something so rustic and beautiful, Nutella Morning Buns are surprisingly simple to make and come together in a pretty reasonable amount of time. It takes me about two hours to make a batch from the time I decide that a soft, warm bun full of chocolate-hazelnut spread might be nice to the time I dust them with confectioner’s sugar and dig in.Nutella Morning BunsNutella Morning BunsThe dough is very straightforward. It’s got all the usual suspects: flour, a little sugar, butter, milk, and an egg. It requires yeast, of course, but I use the instant stuff here, which simplifies the already simple process, making these buns incredibly approachable.

I’m not the sort of person who bestows wishes or blessings on people, but if I were, I think I’d say “May all your yeast doughs be approachable.” Is that weird? It’s probably weird. 🙂 Nutella Morning BunsIf there’s anything that’s intimidating about making Nutella Morning Buns, it’s probably shaping. Never fear though—it’s really simple and satisfying. Once your dough has risen for 40 minutes, punch it down and roll it into a large rectangle. Spread it with a thin layer of Nutella and then fold it like a letter, so that you have alternating layers of dough and filling. Use a sharp chef’s knife to trim off the ends and slice the rest into a dozen 8×1” strips.Nutella Morning BunsNutella Morning BunsNutella Morning BunsNutella Morning BunsWorking with one strip at a time, twist it up. Then cross the two ends over each other and tuck them into the hole that forms in the center. BOOM! Dough shaped!Nutella Morning BunsNutella Morning BunsRepeat with the rest of your strips and then let them rise a little longer. If some ends come untucked, just nudge ‘em back with your fingers before baking. Or don’t. These are the sort of buns that can take all sorts of manipulation and still look gorgeous when all is said and done. And even if they don’t, a swipe of melted butter and a dusting of confectioner’s sugar can cure all manner of ugly pastry.Nutella Morning BunsNutella Morning BunsBut is there such a thing as ugly pastry when Nutella is involved? I don’t think so. Or if there is, nobody who tried one of these buns during testing found the time to tell me. Oh, and all the test batches were gone (GONE!) within 45 minutes of coming out of the oven, so I’ll just let that speak for itself.Nutella Morning BunsI’m pretty sure it’s impossible to have anything but a beautiful morning when these are around.Nutella Morning Buns

Nutella Morning Buns
makes 12 buns

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
2/3 cup Nutella

For finishing:
2 tablespoon unsalted butter, melted
1 tablespoon confectioners sugar

In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk.

In the meantime, line two rimmed baking sheets with parchment. Set aside.

Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Spread dough with Nutella, leaving a 1/2-inch border on all sides.

Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12×12-inches. Fold the other short side over the top so that the dimensions are 12×6-inches. Tap edges “closed” with your rolling pin.

Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14×8-inches. You may lose a bit of filling. This is normal.

Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I can get 6 on a half-sheet sized pan).

Cover pans loosely with wax paper (or parchment) and let rise in a warm, draft-free environment for another 25-30 minutes. Remove wax paper (or parchment). They will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.

Place overnight racks in the center positions. Preheat oven to 375F. Bake buns for 10 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, or until golden brown.

Brush warm buns with melted butter. Let cool 10 minutes before dusting with confectioner’s sugar and serving.

Baked buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so. I’ve never had them last longer than 45 minutes out of the oven though.Nutella Morning BunsNutella Morning BunsNutella Morning Buns

Chocolate Hazelnut Linzer Cookies

Chocolate Hazelnut Linzer CookiesIf you want to know what kind of person I am outside of this blog, you should know that I once spent six months of my life obsessively making jam (and preserves) in a kitchen that is smaller that my current closet. Strawberry, cherry, grapefruit marmalade, gingered nectarine—you name it. I had all the preserving equipment you can imagine and an entire kitchen shelf filled with jars of colorful fruit-based spreads.

Years later, I’m pretty sure all that equipment (except for my beloved jar funnels—great stocking stuffer, btw!) and that jam is still sitting in that apartment because I left it all there when I moved out…because I don’t particularly care for jam. I just like to make it.Chocolate Hazelnut Linzer CookiesSo, to wrap that up: I am prone to intense kitchen projects (hello, three year-old food blog with 338 unique recipes) and I have never once wanted a linzer cookie.Chocolate Hazelnut Linzer CookiesI mean, I am all about crunchy, nutty roll-out cookies, but why must they always be sandwiched with jam? Jam is not a dessert food, at least as far as I am concerned. A breakfast food? Sure. Lunch? You bet. Dessert? No way.*

*Except in these.Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer CookiesYou know what absolutely *is* a dessert food? Nutella.Chocolate Hazelnut Linzer CookiesChocolate hazelnut spread = dessert food.Chocolate Hazelnut Linzer CookiesChocolate hazelnut cookies = dessert food.Chocolate Hazelnut Linzer CookiesA layer of Nutella chocolate hazelnut spread sandwiched between two crunchy chocolate hazelnut cookies = the dessertiest dessert food.

(“Dessertiest” is a word today.)Chocolate Hazelnut Linzer CookiesSo, in conclusion, when it comes to Chocolate Hazelnut Linzer Cookies, no jam, no problem.Chocolate Hazelnut Linzer Cookies
Looking for more chocolate hazelnut? Check out this cake, this granola, these grain-free cookies, these brownies, and this pie. Oh, and this other pie. And this buttercream. I ❤ chocolate hazelnut.

Chocolate Hazelnut Linzer Cookies
makes 22-24 sandwich cookies

1/2 cup raw whole hazelnuts
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 tablespoon confectioners sugar, for dusting
1/4-1/2 cup Nutella chocolate hazelnut spread (based on preference)

Special Equipment:
rolling pin
2 1/2-inch round cookie cutter
1-inch cookie cutter
sifter or mesh sieve

Preheat oven to 350F. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Once hazelnuts are cool, transfer them to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Make the cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugar, followed by egg and vanilla. Mix in hazelnut meal. Add dry ingredients to in two installments, scraping down the bowl as necessary. Cover with plastic wrap and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Roll dough to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Place half the cut cookies on prepared pans. Use a smaller cutter to cut a small hole in the center of the remaining cookies before placing them on the prepared pans. If dough becomes too warm, freeze pans of cut cookies for 10 minutes before baking.

Bake 12-13 minutes, until slightly puffed. They will be a touch soft, but will crisp up as they cool. Let cookies cool at least 10 minutes on their pans before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1/2-1 teaspoon of Nutella (amount is based on your preference). Carefully sandwich cookies together. Serve.

Chocolate Hazelnut Linzer Cookies will keep in an airtight container for several days. Place wax paper between layers for best storage.
Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer Cookies

Nutella Cream Pie

Nutella Cream PieI suppose this is a year of unconventional Thanksgiving pies here on E2 Bakes.Nutella Cream PieI usually go for traditional pastry crust pies this time of year (and there’s at least one coming your way), but then there was vegan pumpkin pie with toasted pecan crust. And now there’s Nutella Cream Pie.Nutella Cream PieMade with a graham cracker and hazelnut crust, a Nutella pudding filling, and topped with whipped cream and candied hazelnuts, this pie is basically the dessert of my dreams.Nutella Cream PieThis beauty has hazelnut flavor all over the place. We’re talking 2/3 cup toasted and blitzed into a buttery graham cracker crust…Nutella Cream PieNutella Cream PieNutella Cream Pieanother 1/3 cup that are lightly candied and scattered on top…Nutella Cream Pieand a creamy pudding filling that tastes like pure Nutella, but somehow even better.Nutella Cream PieNutella Cream PieNutella Cream PieDon’t ask me to explain how it’s possible to improve the flavor of Nutella—I can’t quite find the words.Nutella Cream PieYou’ll just have to make a Nutella Cream Pie and see for yourself.Nutella Cream Pie
Looking for more Thanksgiving Pies? Check out my light & fluffy Pumpkin Pie, Black Bottom Pear & Almond Pie, and Chocolate Buttermilk Pie!

Nutella Cream Pie
makes one 9-inch pie

Crust:
2/3 cup raw whole hazelnuts
6 full-sheets graham crackers
3 tablespoons light brown sugar
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted and cooled slightly

Nutella Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
2 cups whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
1 cup Nutella
2 tablespoons unsalted butter

Candied Hazelnuts:
1/3 cup raw whole hazelnuts
3 teaspoons granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar

Preheat oven to 350F. Make the crust. Scatter hazelnuts on a dry rimmed baking sheet. Bake 5-7 minutes, or until fragrant and toasted. Do not burn. Let cool 10 minutes.

Combine toasted hazelnuts, graham crackers, light brown sugar, salt and melted butter in the bowl of a food processor. Process until hazelnuts and grahams are broken down and the mixture is the consistency of wet sand. Press on the bottom and up the sides of a deep pie plate. Bake for 10 minutes to set. Let cool on a rack while you prepare the filling.

Whisk together sugar, cornstarch, and salt in a heavy-bottomed medium-large saucepan. Slowly whisk in milk. Place pan over medium heat and bring to a boil, whisking continuously. Boil one minute. Remove from heat. Slowly whisk 1/3 of the mixture into the egg yolks. Return egg yolk mixture to pan. Place pan over medium heat and whisk constantly until mixture boils for one minute. Remove from heat. Whisk in vanilla, followed by Nutella and butter.

Place a fine mesh sieve over a bowl. Push filling through the sieve and discard any solids. Transfer filling to prepared crust. Press plastic wrap to the surface. Chill at least six hours.

Make the candied hazelnuts. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate and let cool completely. They will be clumped together. Once cooled, place them on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Remove pie from refrigerator and top with whipped cream. Scatter candied hazelnuts over the top, as desired. Slice and serve pie.

Leftover pie will keep covered in the refrigerator for up to 3 days.

Nutella Cream PieNutella Cream Pie

Nutella Swirl Brownies

Nutella Swirl BrowniesHey y’all! I’m writing from Cambridge, Massachusetts, where my baby sister (who is not a baby—she’s 30) is graduating from Harvard.

Yes, that Harvard. She’s wicked smart.
Nutella Swirl Brownies
I’m so proud of her and could write all about how incredible she is, but I’ve already done that twice. While she and her accomplishments are wonderful, I’m pretty sure you’re here for some Nutella Swirl Brownies.
Nutella Swirl Brownies
I don’t blame you. I’m pretty excited about Nutella Swirl Brownies, too.
Nutella Swirl Brownies
They’re exactly what they sound like: rich, chewy, fudgy brownies swirled with everyone’s favorite chocolate-hazelnut spread.
Nutella Swirl BrowniesNutella Swirl Brownies
The base is my very favorite recipe for Cocoa Brownies. It’s a foolproof no-mixer recipe that bakes up perfectly every time. The resulting brownies have just the right amount of squidge, and they’re only made better by swirling 1/2 cup of creamy Nutella right into the batter.
Nutella Swirl Brownies
Mmhmm.

So, in conclusion, sisters are great, Harvard’s great, graduate degrees are great, but Nutella Swirl Brownies are what’s really important…on this website, anyway.

Nutella Swirl Brownies
makes one 8-inch pan, about 16 brownies

10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (I prefer dutch process here)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup Nutella

Preheat oven to 325F. Butter the inside of an 8-inch square pan. Line the bottom with parchment and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Transfer batter into prepared pan. Drop spoonfuls of Nutella over the top of the batter and use a butter knife to gently swirl it into the batter. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the brownies cool completely in the pan on a rack. Slide a knife around the edges of the pan before inverting to release. Slice into 16 squares.

Store leftover brownies in an airtight container, placing wax paper between layers. They will keep for a few days at room temperature or up to a week in the refrigerator.

Nutella Swirl Brownies

Yellow Cupcakes with Nutella Buttercream

Yellow Cupcakes with Nutella ButtercreamI bake for a lot of people. During any given month, I make and deliver upwards of twenty cakes (a lot for one person with one oven and a day job). I love getting texts and emails letting me know how much they were enjoyed–it really makes all of the effort worthwhile and keeps me motivated. But there is one person whose opinion truly means everything to me: my sweet little sister, Eliot (E3).

Yellow Cupcakes with Nutella ButtercreamBefore I went up to Boston last weekend to celebrate her birthday, I sent her a series of text messages about her birthday cake. I knew it would involve chocolate, but everything else was up in the air. I’m sure five text messages about how I could make a chocolate cake with peanut butter frosting or a peanut butter cake with chocolate frosting weren’t disruptive to her studying *at all.* We went back and forth with ideas until she settled on a chocolate cake with Nutella Buttercream. Obviously, it was a hit with the birthday girl and her friends. I mean, hello! Nutella! Eliot loved it so much that she had some for breakfast on Sunday.

Yellow Cupcakes with Nutella ButtercreamBefore I headed back to New York, Eliot asked me to put her cake on my blog. I thought about it all the way home. I already have a great chocolate layer cake on here that is fantastic with this frosting, but being the vanilla person I am (sorry), I decided instead to pair that fluffy, chocolate-hazelnut buttercream with yellow cupcakes.

Yellow Cupcakes with Nutella ButtercreamY’all, these cupcakes are ridiculous. Yellow Cupcakes with Nutella Buttercream take the classic combination of yellow cake and chocolate frosting and turn it on its head. The cake itself is a classic: super moist and buttery. But then there’s the Nutella Buttercream. It’s billowy and beautiful and basically tastes like pure Nutella…but better, because it’s frosting. Full of chocolate-hazelnut flavor and unbelievably rich and fluffy–you won’t be able to resist it!

Seriously, after biting into one of these cupcakes, you may wonder why yellow cake and Nutella Buttercream aren’t a classic yet. I sure am.Yellow Cupcakes with Nutella Buttercream

Yellow Cupcakes with Nutella Buttercream
makes 15-16 cupcakes*

Cupcakes:
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk

Nutella Buttercream:
1/2 cup unsalted butter, softened to room temperature
1/2 cup Nutella
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1/2 teaspoon pure vanilla extract
3-4 tablespoons heavy cream

For Topping:
chopped milk chocolate-hazelnut candy bar (optional)

Preheat oven to 350F. Line a muffin tin with cupcake liners. Set aside.

Make the cupcakes. In a small-medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy (about two minutes). Beat in sugar until combined. Add eggs and yolk one at a time, mixing completely after each addition. Mix in vanilla and buttermilk. Add dry ingredients in two installments, combining completely after each addition.

Fill muffin cups 2/3-3/4 full of batter. Tap pan on the counter five times before baking for 19-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool in pan for 5-10 minutes before removing to a rack to cool completely. Repeat baking process with remaining batter, filling any unused muffin cups part-way with water.

Make the buttercream. In a large bowl, use an electric mixer to beat butter until light and fluffy. Beat in Nutella. Add confectioner’s sugar and salt in two installments, mixing until completely incorporated. Mix in vanilla and heavy cream until the desired consistency has been reached.

Frost cooled cupcakes. Top with chopped candy bar pieces, if desired. Leftovers will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to five.

Note:


If you don’t have a muffin pan, this recipe will make a one-layer frosted cake. Pour prepared batter into a greased 9-inch round cake pan and bake for 32-35 minutes. Let cool in the pan for ten minutes before removing to a rack to cool completely. Frost as desired.