Nutella filled sweet buns

Bollicaos caserosBollicaos caseros

{Nutella filled sweet buns}

Prep time: 25 min (plus rising/resting time)

Cooking time: 12-15 min

Serves: 20 buns


  • 500 g strong flour
  • 25 g fresh yeast
  • 250 ml milk
  • 75 ml yogurt
  • 75 g butter, room temperature
  • 75 g sugar
  • 1 tbs honey
  • 1 tsp salt
  • 200 g nutella
  • Directions

    1. The night before, In a stand mixer, add in bun ingredients except nutella, mix and knead till smooth. Knead till elastic and shining dough, about 15 minutes. Shape into a ball. Cover with a plastic wrap, and place in the fridge to proof till the next day
    2. Cut the dough into 20 equal pieces. Roll each piece to a rectangle, and using a piping bag lay a line of nutella. Wrap and shape to create a roll shape. Place the seam on the bottom. Repeat with the remaining balls of dough.
    3. Place the dough rolls on a baking sheet. Cover and leave in a warm place for about an hour or until the dough has puffed up and the rolls are just touching. Brush the tops of the rolls lightly some milk.
    4. Bake at 175°C/350°F for 12-15 minutes until golden brown. Place on a wire rack to cool.


  • These buns can be frozen or kept for a couple of days inside a bag
  • This recipe iis included in my book Chocolate (available in Amazon and in The book depository. Only in Spanish I’m afraid)
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina

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