Nutella Mini Buns by Tessan bakar

We found this amazing baking blog and want to share it with you all!

At her blog Tessan bakar (Tessan bakes) Therese (Tessan) presents delicious recipes for her readers to bake. But as the blog is in Swedish and thus only people that understand Swedish can bake her beautiful recipes, we decided to translate one of her recipes for all of you who don’t know the language! All the pictures in this post belong to Therese and you can read the original post in Swedish on her blog here.

Nutella mini buns (40 -50 buns)

Owen: 225 degrees celsius

The “Croissants”

50 grams of yeast

5 dl whole milk

150 grams of room temperature butter

2 tspof cardamom

2,5 dl sugar

Approx. 12 dl wheat flour

The Filling

150 grams of room temperature butter


Crumb the yeast into a bowl. Heat the milk to approx. 37 degrees and mix it with the yeast. Add the butter, sugar, and cardamom and stir them together. Add the flour bit by bit until you have a smooth dough that does not stick to the sides of the bowl. Be careful so that you don’t add too much flour! Knead the dough by hand for 15- 20 minutes or by machine for approx. 10 minutes. Let the dough prove under a baking cloth or plastic rap for approx. 30-40 minutes (until it has dubbled in size).

Part the dough into two equally big pieces and roll it into an oblong rectangle that’s a bit longer and thinner than when you make regular buns. Mix the butter for the filling with an equal amount of Nutella (or after taste). Spread the Nutella mixture on the dough and roll it up into a roll. Cut it into pieces that are 3-4 cm thick and place them quite close together (approx. 1 cm apart) on an oven plate. They should be so close that they support each other, otherwise they will fall and look like regular buns.




Place a baking cloth on top of the mini buns and let them prove for 10-20 minutes, then coat them with egg wash. Bake the mini buns in the oven for approx. 12 minutes, depending on their size. Let them cool and coat them with melted butter and dip them in sugar. Done!



  • Therese February 13, 2016 at 1:38 pm

    Maybe its time to start translating the recipes on the blog. Thank you so much for charing one of my favorite recipes.
    Love <3

  • sdf February 18, 2016 at 5:44 am

    Greetings! Very helpful advice in this particular article!
    It is the little changes which will make the greatest changes.
    Thanks for sharing!


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