Overnight Chocolate-Hazelnut Breakfast Buns Recipe

Serves: 12 Save

Ingredients (18)

  • For the Dough:
  • 16 ounces all-purpose flour, such as Gold Medal (about 3 1/2 cups, spooned; 450g), plus more for rolling
  • 3 1/2 ounces sugar (about 1/2 cup; 100g)
  • 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
  • 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon baking soda
  • 4 ounces unsalted butter (8 tablespoons; 115g)
  • 4 ounces milk (8 tablespoons; 115g), any percentage will do
  • 8 ounces plain, unsweetened, strained Greek yogurt (about 1 cup; 225g), such as Fage (see note)
  • For the Filling:
  • 12 ounces homemade Nutella (about 1 1/3 cups; 340g), creamy or crunchy (see note)
  • 4 ounces skinned toasted hazelnuts, roughly chopped (a shy cup; 115g), or more to taste
  • For the Frosting:
  • 4 ounces mascarpone (about 1/2 cup; 115g)
  • 4 ounces heavy cream (about 1/2 cup; 115g)
  • 1 3/4 ounces plain or toasted sugar (about 1/4 cup; 50g)
  • 1/8 ounce vanilla extract (about 3/4 teaspoon; 4g), or more to taste
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

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