
Nutella and Tahini Buns
Create bakery-quality Nutella swirl buns at home using sustainable shea butter instead of traditional butter. These gloriously soft, pillowy buns are filled with chocolate hazelnut spread and tahini, then finished with a glossy golden syrup glaze. Perfect for weekend treats or special occasions, they prove that dairy-free baking can be absolutely divine.
These Shea Butter Nutella Swirl Buns are indulgent, soft buns with a rich Nutella and tahini filling. Made with creamy shea butter in the dough, they're perfectly fluffy and have a subtle nutty flavour that complements the chocolate hazelnut spread beautifully. The addition of tahini adds depth, whilst a golden syrup glaze gives them an irresistible shine. Perfect for weekend baking or special occasions.
Ingredients
For the dough
- 500g bread flour (or plain white)
- 100g soft shea butter
- 7g dried yeast
- 7g salt
- 50g caster sugar
- 220ml warm whole milk
- 1 egg
- 1tsp cardamon (optional)
For the filling and topping
- Half of a 350g jar of Nutella
- 1 tbsp of tahini (or to taste)
- 1 tbsp of golden syrup

Instructions
To make the dough, mix the dry ingredients and the shea butter together in a bowl and in a separate jug, mix the egg and milk. Pour the wet ingredients into the dry and mix.
When it has come together, tip the contents of the bow onto your work surface (lightly oiled) and knead for about 4 minutes until smooth and glossy. You can do this in a food mixer with the dough hook.

Pop the dough it into a lightly oiled bowl and rest in a warm, cosy place for two hours with a damp tea towel over the top or pop it inside a clean poly bag. You can also leave in the fridge overnight for buns in the morning.
Stir the Nutella in the jar.
Once your dough is light and fluffy roll it out into a rectangle, just less than 1cm in thickness on a lightly floured surface. Spread your Nutella over the dough, right to the edges. Then drizzle the tahini over the top of this. Carefully roll the long side of the rectangle away from you to make one long scroll.

Using a dough cutter or a serrated knife, carefully slice the dough into 12 equal rounds. Arrange these in a lined tin, leaving about 1cm between each roll.

Prove for 45 minutes in a warm place.
Preheat your oven to 180 C (fan) and bake for about 15-20 minutes until golden brown.
Once ready, take out and place on a cooling rack. Rest for about 10 minutes.

While your buns are resting, warm the golden syrup until it is runny. When the buns are ready, lightly brush them with the golden syrup to give them a nice shiny glaze. Yum!