Chocolate Nutella Swirl Buns

chocolate nutella swirl buns

We had such a good response to our Chocolate Bread that we decided to make some Nutella swirl buns to go along with it. The no-knead chocolate dough is not overly sweet, and it balances the Nutella and sugar coating quite well. We made them in individual molds, but you can also bake them free form in a 9 x 13 pan if you don’t have them.

You can also try our Crockpot Nutella Swirl Bread (another Bread in 5 favorite!) or our straight up Nutella Swirl Bread (otherwise known as our Babka cheat) if you are in the mood for Chocolate and Hazelnut flavored treats.

chocolate nutella swirl buns

Chocolate Nutella Swirl Buns

2 pounds No-knead Chocolate Dough, chilled

1/2 cup (or more) Nutella

Granulated Sugar

Butter ten 3 x 2-inch soufflé molds, ramekins, or other straight-sided molds (note: you can use regular muffins tins, but you will need to cut the buns smaller; into more pieces. You can also bake them free form in a 9 x 13 pan like traditional cinnamon rolls). Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet.

Using a rolling pin, the dough out to an 1/8-inch-thick rectangle, and then spread the Nutella over the dough (you can use more than 1/2 cup, but I found that less is more here, both for taste and ease of cutting the dough into slices). If your dough is really soft and hard to work with, you can place it (filled and rolled) on a parchment-lined baking sheet and chill for 20-30 minutes before slicing.

Use a kitchen scissors or a sharp knife to cut the dough into 10 equal pieces. Transfer the pieces to the prepared molds and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.

Adjust the oven rack to the middle lower position. Preheat the oven to 350F.

Remove the plastic and bake 18 to 26 minutes, rotating the pan halfway through, until the rolls are set (You can test for doneness by tapping the top, if it feels firm in the center, then it is done).

Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack. Carefully put the roll right side up, and repeat with the remaining rolls. Let cool for a few minutes, then toss each roll into sugar and cover.

Chocolate nutella swirl buns
chocolate nutella swirl buns

Pumpkin Sticky Nut Rolls with Red Star Yeast

Pumpkin Sticky Nut Rolls | Artisan Bread in Five Minutes a Day

Christmas is just around the corner, and this year my sister-in-law volunteered to have the meal at her house, so this means I have some free time leading up the day, in which previous years I have not. (I am on pie duty, which I will take any day over making the meal) Since there will be family in from out of town and friends in and out of my house, I like to make sure there is something to eat each day for breakfast that everyone will enjoy. These Pumpkin Sticky Nut Rolls fit the bill perfectly, and the fact that I can assemble them the night before and let them rise in the fridge overnight is a huge bonus.

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Holiday Star Bread

This fanciful holiday bread made it into our newest book, Holiday and Celebration Bread in Five Minutes a Day, and it is one of the prettiest, easiest and most sensational breads to make for a family gathering or work party.

This Holiday Star Bread has been making the rounds all over social media, so I decided to try it with some of our no-knead Challah dough. I’m happy to report that it works quite well, and it is not that difficult to make. Most of the recipes online have the same directions for shaping the star, so I borrowed from those when practicing, but substituted pumpkin pie spice for the cinnamon just to change things up a bit. We also have a variation with jam, but Nutella or many other fillings would be fun, so if you are interested in playing around with recipe, there is room for your own interpretation. If you do end up making this bread and post on social media, tag #breadin5 so we can see your creations! You can also find us on Instagram at @breadin5.

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Pumpkin Brioche Doughnuts

pumpkin brioche doughnuts

It’s that time of year again: pumpkin in everything! I have to admit I don’t mind the pumpkin-y goodness showing up all over the interwebs; there is something very comforting (once the cold weather hits) about all the cinnamon spice in the air. We decided to update our pumpkin pie brioche recipe just a little, and as we are big fans of doughnuts over here, pumpkin doughnuts, of course, had to happen. If you are not yet in the mood for pumpkin, you can find our regular brioche doughnuts here. And, if you need a gluten-free treat, we have Apple Cider Gluten Free doughnuts here.

Also! Don’t forget you can pre-order our new cookbook, Holiday and Celebration Breads in Five Minutes a Day. You can read all about the book here. The book comes out November 6th, and you can preorder here.

pumpkin brioche doughnuts

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Ham and Cheese Brioche Sandwiches

Ham and Cheese Brioche Sandwiches | Artisan Bread in 5 Minutes a Day

Tiny baked buns filled with ham, cheese, mustard, mayo, honey and covered in poppyseeds – what’s not to love? I came across the idea for these ham and cheese brioche sandwiches while paging through cookbooks, and immediately headed to the kitchen to make them. With all the ham, cheese, mayo, and butter, I wanted to keep the brioche buns on the lighter side, so I used our no-knead challah dough–it’s basically a light brioche. Plus, my family swoons every time I make it. I wasn’t wrong. These buns are delicious, and they are perfect for every occasion. Breakfast, lunch, dinner, snacks, baby showers, pool parties, even Father’s Day.

Ham and Cheese Brioche Sandwiches | Artisan Bread in 5 Minutes a Day

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Simple Cinnamon Braid

Bake Cinnamon Braid | Braided Cinnamon Bread Recipe | Artisan Bread in 5 Minutes a Day

Last week I posted a picture of this cinnamon braid (made with our no-knead brioche dough) on Instagram, and had several requests for a recipe. So here it is! It’s basically a cinnamon roll in a prettier package, but it’s fun to make, and would be perfect for a Mother’s Day brunch or just because.

And, as it is National Poetry Month, here is a lovely one involving a kitchen, a ritual, and eating together.

smoothing away time with the fluid line
of your memory
i am in place at your table
in the morning damp of your still dark kitchen
i wait for you to come

stepping through the curtained doorway
you enter intent on this day
restart the fire
fill place the kettle
pull open the kitchen door
inviting daylight to come
welcoming it into your house—
bringing it into mine.

-Kimberly Blaeser, Rituals, Your – and Mine (full poem here)

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Heart Braid

Pink Heart Braid Bread for Valentine's Day | Artisan Bread in Five Minutes a Day

The older I get, the less I am ‘into’ Valentine’s Day, but I have two little kids who still think it is an amazing holiday, so anything red, pink, and heart-shaped is welcomed into our home on February 14. I was scrolling through Instagram last week and came across this lovely heart-shaped challah, and then, remembering Zoe’s pink swirled bread and pink braid, I thought I could combine the two together for some celebration bread. I’m happy to report that it worked! The heart braid bread turned out pretty, and tasted delicious, too.

Pink Heart Braid Bread for Valentine's Day | Artisan Bread in Five Minutes a Day

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Stollen Buns

“I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet
The words repeat
Of peace on earth, good-will to men!”
-Henry Wadsworth Longfellow

I always find myself excited each year about the Holiday season. As a child and young adult, Christmas was always a magical time of year, where I felt safe and secure, and slightly spoiled. My only concern was opening the pile of presents before me, and trying not to overindulge on sweets. Now that I’m an adult, I still feel the same magical feeling in December, but it is intermingled with the knowledge that this time of year isn’t always special and lovely for everyone else. There are many without. There are many who don’t enjoy their families, can’t afford to indulge, are missing loved ones, are feeling hopeless. As I sing along to carols decorate cookies, I wish the magic of Christmas could sweep in and heal all, instead of just bringing temporary forgetfulness for a few weeks. I often get overwhelmed, and then find myself not doing anything. I’ve learned over the years that small and simple is best, and looking around to my neighborhood and immediate community is the best way to help others. So if you are feeling the desire to reach out, a simple way is to bake something (these stollen buns, for example), and share it with those around you. Bringing something to a neighbor you haven’t met (or are frustrated with!) can open the door to conversation, and possibly a relationship. Taking small steps to get to know those near can help in the future make bigger steps when needed, and can bring us a little closer to ‘peace on earth, good-will to men!’

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Pumpkin Spice Monkey Bread

pumpkin spice monkey bread | bread in 5

We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and with it the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.

Monkey Bread is easy to make; it’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoe’s posted a standard recipe before, but today I’m doing one made with pumpkin spices, cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.

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Up-side Down Plum Brioche Cake

August is slowly slipping away from us, and here in Minnesota it’s brought endless days of cool weather and rain. Baking has been an essential part of my day, as I process changes: new routines about to begin, weather moving from hot to cold, and daily current events that fill my computer screen.

Stone fruits are still front and center at my grocery store; they’ve replaced the piles of berries that filled my fridge all through July. While we’ve mostly been eating them perfectly ripe and sliced, I did sneak in an up-side down brioche this week that was incredibly delicious. Made with plums, some butter and sugar, and a splash of vanilla, it’s a perfect way to celebrated the end of summer.

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