The idea for these nougat and Nutella cinnamon buns started in Clarens. I was browsing the shelves of the Purple Onion Deli, and came across a jar of nougat spread. The label stated that it would be delicious spread on warm cinnamon buns, and the seed was planted.
Fast forward a few weeks with dreams of nougaty cinnamon buns, I received a recipe book to review that fell open on a Cinnabun recipe. Fate I tell you.
The recipe called for raisins (*shudder*), and since that was never going to happen, I smashed some frozen nougat with a hammer and used that as a filling instead. The idea was to melt the nougat spread, so I could drizzle it over the top of the buns, but that resulted in a catastrophic mess in the microwave. Note to self. Plastic bags, sugary treats and microwaves = sticky inedible disasters. And possible fire hazards. I shouldn’t be left unsupervised.
I was rescued by Nutella. (If I ever write a book, that’s going to be the title.) I drizzled some melted Nutella over the top of the buns, topped them with chunks of nougat and TADA! Pure Food Magic!
The nougat chunks inside the cinnamon buns melt and start turning into a crunchy caramel. It’s pretty freaking awesome.
Make these if you have patience to wait for dough to rise (patience is not my strong point). Eat them warm. For dinner. And breakfast.
Recipe adapted from The Ultimate Snowflake Collection (a South African recipe book with easy to follow recipes, and awesome pictures, and it’s only about R200)
- 4 cups (560g ) Snowflake cake flour
- 1 tsp (5ml) salt
- ¼ cup (50g) sugar
- 1 sachet (10g) instant yeast
- ½ cup (125ml) lukewarm milk
- 2 large eggs
- 80g butter melted
- 125g nougat
- 30g butter, melted
- ½ cup (100g) sugar
- 2 Tbsp (30ml) cinnamon
- 4 Tbsp Nutella
- 1 Tbsp Milk
- Sift together the flour, salt and sugar.
- Add the yeast.
- Whisk together the warm milk, melted butter and eggs and add to the flour mixture and mix to form a dough (make sure the mixture is lukewarm and not too hot otherwise the eggs will cook and be gross)
- Knead the dough on a lightly floured surface for 5 to 10 minutes until it is smooth and elastic
- Place the dough in a clean, oiled bowl and cover, leave in a warm place to rise until its double in size (this took an hour for me in winter in a sunny spot)
- Place the nougat in the freezer for 5 to 10 minutes to freeze up. Hit with a heavy object to crush the nougat into chunks. Alternatively cut it with a knife. The smashing is more therapeutic.
- Mix together the cinnamon and sugar.
- Bash down the dough, and knead it on a lightly floured surface until it is smooth.
- Roll it out into a rectangle about 20cmx40cm.
- Brush the melted butter on the pastry leaving a 1cm gap around the edges
- Sprinkle over the cinnamon and sugar mixture, and the nougat chunks
- Roll the dough up tightly from the short end, and cut into 2cm slices.
- Arrange the slices on a greased baking tray, leaving a gap of about 1cm between each slice.
- Cover the tray and leave in a warm spot to rise for 15 minutes.
- Pre heat the oven to 180°C (350°F).
- Place the buns in the oven and bake for 15 minutes.
- Place the nutella in a microwave safe container (I used a teacup) and heat for 15 seconds on high or until warm and slightly runny
- Add the milk and mix until incorporated.
- Drizzle over the cinnamon buns
Disclaimer: I received a copy of the The Ultimate Snowflake Collection from Snowflake to review. All thoughts and views expressed are my own.0