Servings: 12
- Rolling Pin
- 2 sheet pans
- Small saucepan
- Food processor or immersion blender
INGREDIENTS
- 1¼ cups/300 grams pistachio spread
Dough:
- 7¾ cups/1 kilogram all-purpose flour
- 2 large eggs
- ¾ cup/140 grams sugar
- 2¼ cups/540 grams cold whole milk
- 2 tablespoons/20 grams instant dry yeast or 2 cubes/50 grams fresh yeast
- 14 tablespoons/200 grams cold unsalted butter, cubed
- 2 teaspoons flat fine salt
Filling:
- 3½ ounces/100 grams dark or milk chocolate
- 7 tablespoons/100 grams unsalted butter
- ½ cup/50 grams unsweetened cocoa powder, sifted
- ¾ cup/150 grams sugar
- 1¼ cups/300 grams Nutella
Syrup:
- ½ cup/100 grams sugar
- ½ cup/120 milliliters water
INSTRUCTIONS
- In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine the flour, eggs, sugar, milk, and yeast. Mix until a rough dough forms. Begin kneading, gradually adding the cold butter cubes. Once incorporated, add the salt and knead for 12 to 15 minutes until the dough is smooth and elastic.
- Cover and let the dough rise until it increases in size by at least one-third. For best flavor and handling, refrigerate the dough overnight, covered.
- In a small saucepan, melt the chocolate and butter over low heat. Remove from heat and whisk in the cocoa powder and sugar. Stir in the Nutella, then blend until smooth using an immersion blender or food processor. Let cool to room temperature.
- In a small saucepan, bring the sugar and water to a simmer over medium heat until the sugar dissolves and the syrup becomes slightly thick and sticky. Let cool to room temperature.
- Line two sheet pans with parchment paper. Divide the dough in half. On a lightly floured surface, roll one portion into a large rectangle about ¼ inch thick. Spread an even layer of cocoa filling over the surface. Fold the dough in half lengthwise with the seam underneath. Rotate 90 degrees so the sealed edges face you.
- Roll the folded dough out gently. Spread ½ cup/150 grams pistachio spread down the center and Nutella along both outer edges. This creates a beautiful chocolate-pistachio contrast in every swirl. Slice into long strips and roll each strip into a tight bun.
- Transfer the buns to the prepared baking sheets, spacing them out to allow for rising. Cover with a clean towel and let rise until increased in size by about 60%, 45 to 60 minutes.
- Preheat the oven to 320°F (160°C), using convection if available.
- Bake for 30 to 35 minutes, or until the buns are golden brown. While still hot, brush with room-temperature sugar syrup—just enough to give a glossy finish without soaking the buns. Serve warm.