A few days ago I came across a bun recipe that uses baking powder. I have never used baking powder in my bread making. So out of curiosity, I decide to try out this recipe.
With a jar of Nutella which I received from my sister-in-law last week, I thought it might be a good idea to make a Nutella & Almond Twist Bun with the recipe.
The dough turned out well and the bun were so soft and fluffy. Will definitely use this recipe again!
Nutella & Almond Twist Bun
250g bread flour
40g cake flour
5g instant dry yeast
50g caster sugar
1 large egg
8g milk powder (about 2 tsp)
80ml fresh milk
1 tsp baking powder
30g unsalted butter, room tmp
Handful of Almond nibs
- Mix all ingredients (except butter)together to form a soft dough in a large mixing bowl,
- Knead the dough till in not sticky and add the butter. Continue to knead. To test if dough is ready, stretch a small piece using the finger tips of both your hands. If you can pull the dough to almost see through texture without breaking it, it’s probably done.
- Place dough in a lightly oiled bowl and let proof for at least 90 minutes or until it is doubled in size.
- Punch out the air from the risen dough and roll it out into a flat rectangle, about 1cm thick.
- Spread nutella and sprinkle almond nibs over 2/3 of the surface of the dough, leaving about 1cm at the border.
- Fold 1/3 of the dough towards the surface with nutella.
- Fold the other 1/3 to form a rectangular shape.
- Using the rolling pin, roll the dough slightly to flatten it.
- With a pizza cutter or a sharp knife, cut the dough into 8 equal strips.
- Slit the strip into half and twist the ends together.
- Place the twisted bun on greased paper or bread paper cups if desired.(I used 2 cupcake paper cups).
- Proof the buns for another 40 minutes or till the bun double in size.
- Bake in the preheated oven of 180C for 10 to 12 minutes till golden brown.
- Remove and let cool on rack.