I love it that Great British Bake Off have another dough week. Week 2 was all about bread and now we have tea loaf, couronnes and sweet buns, it couldn't get any better than that! Bread making, in my opinion, is a little bit addictive. Unlike lots of other baking it can also be very cheap - flour, yeast, touch of sugar, salt and water and you're there, cheap as chips.
Many say that they also find it very therapeutic. I can't really say that as I mostly use my food mixer to knead my dough. I keep promising that I'll make a loaf one day without the mixer but never seem to find the time.
I've already made some sticky buns for this week's Great Bloggers Bake Off but they were eaten in a flash so I thought I would make some iced buns, with a Nutella topping instead of icing.
Nutella Iced Buns - makes 10
500g Strong White Bread Flour
50g Butter, softened
50g Caster sugar (add up to 100g for a sweeter bun)
2 heaped tbsp of Nutella
freshly boiled water
- Mix the ingredients together with your hands or in a food mixer until they all come together
- Knead for 5-10 minutes until smooth
- Place in a large bowl & cover with clingfilm to prove for 1-2 hours, until doubled in size. This may be quicker or take longer depending on the temperature of your room.
- Once the dough has risen tip out onto a floured surface & divide into 10 equal pieces - I weighed the dough & calculated the weight of 10 equal amounts which worked out to 82g each.
- Roll each piece into a fat sausage shape and place on a greased baking sheet
- Cover & leave to prove for another hour
- Bake in a preheated 200 C oven for approx 15 minutes until golden brown
- Allow to cool before icing
- Mix the Nutella with a small amount of hot water a little at a time until it's thin enough to spread over the buns but thick enough to stay put.