1)First step, sponge

1. To make the sweet Nutella swirl bun we need to start by making the sponge. In a clean bowl pour warm water, granulated sugar and active dry yeast. Give it a good mix until everything is dissolved, cover and allow it to rest from 10 to 15 minutes or until you see how your yeast mixture has now a foamy consistency.

2)Second step, dough

1. While we wait for the sponge we can start by preparing the rest of the dough ingredients. In a clean and dry bowl or the same stand mixer bowl you can pour in all purpose flour, granulated sugar, soft butter, one egg and warm milk.
2. Once the sponge is ready we can pour it into the rest of the dough ingredients.

3)Third step, knead

1. Knead the dough using the dough hook attachment, on medium/ low speed for 10-15 minutes. If you don’t have a stand mixer you can do the same thing using your hands. It may take a little longer. You know the dough is ready when it’s elastic to the touch.

4)Forth step, proof the dough

1. Transfer the dough into a clean and dry bowl. You can spread some oil into the bowl if you want so it doesn’t stick. Cover with plastic wrap.
2. Allow the dough to proof for about 1h or until it has doubled in size. Ideal proofing temperature is 30C (86F). Leave it in a warm room or where the sun hits.

5)Fifth step, shape

1. Start by diving the dough into 4 to 5 equal pieces. Take each piece and roll it into long strips, Then use a rolling pin and roll out the dough. Then roll the dough pinching it. ( I DON’T REALLY KNOW HOW TO EXPLAIN IT, I HOPE THE PICTURES HELP YOU )

6)Sixth step, Shape

1. Roll the dough thinner using your hands. Then grab a stainless steel tube and wrap it with the dough. Make sure to leave the holes open so we can remove it later easily.

7)Seventh step, proof

1. Place them in a pan with parchment paper leaving enough distance between them so they don’t touch each other when they’re proofing. Cover with plastic wrap and allow it to proof from 15 to 30 minutes at an ideal temperature of 30 C or (86F).

8)Eight step, fry them

1. Fill a big pot with oil and bring it to a temperature of 175 C (380F) and fry them. First one side and then when you see them golden brown fry the other side. It took me about 5 minutes to fry them ( i used a big pot filled with oil, the temperature didn’t drop too much when i added the buns).

9)Ninth step, final touches

1. Drain them with paper towels. Allow them to cool down for about 10 minutes and remove the tube from inside. You have all the information on how to remove it safely in this same post!
2. In a plate mix granulated sugar and cinnamon and cover the buns with this sugar mix. If they’re too cold the sugar is not gonna stick to the bun so i dipped them in the hot oil for a second and then i sprinkled the sugar on top and it stayed.
3. In a piping bag add the melted Nutella or your favorite chocolate spread and fill the buns with it, go to the bigger hole and insert the piping bag, squeeze and fill it to the top with the delicious chocolate. That’s it, i hope you enjoy them so much.