These fluffy cardamom buns get even more irresistible when filled with a rich, homemade nutella spread and sprinkled with extra hazelnuts. Nordic comfort food at its best!
2cups(5 dl) non-dairy milk like soy, almond or cashew milk
3tablespoonsJust Eggscan be omitted
5 ¼oz(150 grams)non-dairy butter, cold and diced
For the filling:
1recipe Nutella spread
⅔cups(90 grams) chopped hazelnuts
vegan butter and/or non-dairy milk for brushing the top of the buns
For the Nutella Spread:
2cups(160 grams) raw, whole hazelnuts
2tablespoonsrefined coconut oilmelted
1tablespooncocoa powder
Pinchof salt
¼cup(70 ml) maple syrup
2-3tablespoonsnon-dairy milk
1cup(170 grams) bittersweet or semisweet vegan chocolate chips, melted
Instructions
Preheat the oven to 350℉ (175℃).
To make the nutella spread:Place the hazelnuts on a sheet tray and roast in the oven for about 10-12 minutes. Remove from the oven and let cool for just a few minutes before removing the skins using a dish towel. If there is some skin left on the nuts, not to worry, it doesn’t have to be perfect but removing the skin helps churn the hazelnuts to a smoother consistency.
Add the hazelnuts to a high-speed blender or food processor with the coconut oil and blend for about 4-5 minutes until a nut butter consistency forms. Meanwhile, melt the chocolate chips in a double boiler.
Add in the cocoa powder, salt, maple syrup and non-dairy milk to the hazelnut mixture and process for a few seconds until combined. Slowly drizzle in the melted chocolate and process until you have a smooth consistency. Set aside until ready to use.
To make the buns:
Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook and knead on medium speed for about 10 minutes. Add in the diced butter and knead for another 10 minutes until the dough releases from the edges of the bowl and is smooth and firm.
Cover with plastic wrap or a clean kitchen towel and rest until doubled in size, about 1 ½ hours.
Preheat the oven to 440℉ (220℃). Line two baking sheets with parchment paper and set aside.
Tilt the risen dough onto a clean work surface dusted with flour, and roll out the dough with a rolling pin until you have a rectangle of about 24×20 inches (60x50cm). Spread the Nutella filling on the surface evenly and sprinkle with the chopped hazelnuts. Starting from the bottom, roll the dough up tightly until you have a nice, tight link and cut it into about 18 pieces.
Place the buns on the prepared baking sheet, brush with a little of the non-dairy milk and/or melted vegan butter, and sprinkle additional chopped hazelnuts if desired.
Bake in the middle of the oven, one tray at a time, for about 12-13 minutes until golden on top. Let cool on a rack for just a couple of minutes before diving in!