From Selma’s Table: Nutella Espresso Sticky Buns for Fiesta Friday #100

Jhuls @ The Not So Creative Cook

9 years ago

I am super excited today as we are starting to celebrate the two-week long Fiesta Friday #100! Please do link up your yummy treats as I am so excited to devour them! I am sure the others, too! 😀 Don’t forget to link up to Fiesta Friday #100, Angie and our co-hosts – Aunt Juju, Ginger, Molly and Suzanne.

Angie, I am borrowing your beautiful festive photo! 😀 Thanks! xx

100th-Fiesta-Friday

To all my Fiesta Friday Family, 100 parties? Wow! Cheers to more parties and finding new family!

I couldn’t contain my excitement that I actually made something especially for FF #100 even before Angie announced the two weeks celebration! Well, I planned ahead when I heard rumors about the two weeks. This girl gotta make sure that she brings something special, you know.

Special in a way that this could make us remember The Sparkling Diva – Selma.

We all know that Selma had inspired all of us in some ways and she had always been an amazing woman. So for this FF #100 celebration, I decided that I wanted to bring something from Selma’s Table as I want something of her to be a part of this celebration… and I know you, too. 🙂

I’ve scheduled the baking of this recipe a month ago, but somehow, I always ended up missing some ingredients – three times! And let me tell yah – I failed twice! I suspected that I overkneaded the dough (electric mixer + my chubby hands = over kneading).

The first attempt was Thursday night: Since they didn’t turn brown like Selma’s, I let them stay too long inside the oven. The result? Burnt bottom and the baked sticky buns were hard as rocks that if I throw them to you, you’re dead! 😛

The second attempt was Friday morning: I let them stay for additional 10 minutes inside the oven as I was waiting for them to brown, but still didn’t. I took them out, but became tough after 5 hours. Still edible, though. You just have to warm them to soften.

The third and final attempt was Saturday morning: This time, I kneaded the dough only by hands. Still, the sticky buns didn’t brown, but I took them out anyway. I loved the texture this time. I was wondering why mine didn’t brown, but later on, I didn’t care! The most important thing is I made everything right and I’ve made a very delicious sticky buns.

So yeah, that’s three days in a row! It was indeed crazy not having the same look as Selma’s, but at the end of the day, who cares if they brown or not?

Now, let me tell you what to expect of these sticky buns:

The dough contains espresso powder which makes it extraordinary. The smell of the dough alone would make you wanna eat them. But no, you silly, learn to wait!

The filling: chocolate with 90% cocoa, brown sugar-espresso mix and Nutella. I know what you’re thinking – you’d want to lie down over that divine filling and roll yourself.

The sliced sticky buns is topped with toasted and chopped hazelnuts, brown sugar-espresso mix and then baked.

Don’t you just love those espresso specks?

Now, you can stop at that point or imagine those warm sticky buns with cream cheese frosting. If you think that you can forget about your imagination, then do not proceed. But if you think that you’d have a nightmare if you don’t follow your tummy’s desire, then go ahead and make your frosting!

Warning: You might eat two or three sticky buns right way… just like what I did! 😀 The sticky buns are insanely delicious. Do you want me to repeat that I ate two immediately and other one after an hour?

Nutella Espresso Sticky Buns

Difficulty: Intermediate
Print page

Ingredients:

For the dough:

60 g butter, melted
1 large egg, lightly beaten
3 tsp white sugar
2 tsp espresso powder
250 g all-purpose flour
6 g instant yeast
100 ml lukewarm milk
50 ml lukewarm water

For the filling

2 tsp brown sugar
1 tsp espresso powder
1/2 cup Nutella
2 tbsp chocolate (90% cocoa), chopped
Hazelnuts, roasted and choppped

For the topping:

3 oz cream cheese, softened
1/3 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt

Instructions:

For the dough:

In a small heatproof bowl, place your butter and microwave for few seconds just until melted. Allow to cool a little.
Add the lightly beaten egg and mix. Add in sugar and espresso and mix until blended. Set aside.
In another large bowl, combine flour and instant yeast. Mix well and make a well.
Pour in your lukewarm milk and water. Then add the previous mixture (with butter, egg, sugar and espresso powder). Mix using a wooden spoon.
Once all is blended well, take your dough and knead using your clean hands by holding the dough like a ball and pulling the ends of the dough apart, put it back together and pull apart. (This is the technique I am using and it works perfect for me.) Do this until the dough until elastic and not sticky. (You can do this using an electric hand mixer or stand mixer. Knead until smooth and elastic.)
Place the dough in a greased bowl and cover with cling film. Set aside for 1-2 hours or until the dough has doubled in size.

While the dough is resting, make the filling and topping:

Mix sugar and espresso powder. Set aside.
Grease a 10-inch round baking pan and set aside.
Make the topping: In a bowl, place softened butter and beat until fluffy and pale in color (about 3 minutes). Add in softened cream cheese, vanilla, powdered sugar and salt. Beat again until well combined. Set aside until ready to use. You can keep it in the fridge or at room temperature. The frosting will lightly melt when its spread on warm bread.

When the dough has doubled in size,

Lightly flour your work surface.
Remove the dough from the bowl and place in on the floured work surface. Shape your dough in a rectangle and slowly roll it out (using a rolling pin) to measure 12 x 16 inches.
Spread the Nutella over the dough, making sure to leave a 1/2 inch border around the edges. (If your Nutella is not spreadable enough, you can warm it up in the microwave. Another trick to warm it up and to get a bowl little larger than Nutella. Pour in hot water to the bowl and place the Nutella jar on it, making sure that the hot water doesn’t reach the lid of the Nutella jar. Take the jar out from the hot water and it’s ready to be spread.)
Sprinkle 2/3 of the sugar-espresso mixture, then the chopped chocolate.
From the long side of the dough, start rolling as tightly as you can.
Cut into 2 inches each. (I cut very small part of the ends and I got 8 rolls.)
Arrange in the greased baking pan and cover with cling film. Set aside again to double in size.
Preheat oven to 375 F.
Sprinkle the top of your rolls with the remaining sugar-espresso mix and chopped hazelnuts.
Bake for 15-20 minutes.
Spread the baked sticky buns with the cream cheese frosting and top again with hazelnuts.