Chocolate, Hazelnut + Olive Oil Buns

Chocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchen

I had the best of intentions of getting this post up before the weekend, but the week sort of got away from me and well, here we are into a new one. I hope it was a good one you guys, it seems like love and chocolate were in abundance and that sounds pretty perfect to me. We had a friend of Matt’s visiting from France for a few days and it felt good to sit around the table with good wine and lots of food while computers and phones were turned off in the background. To simply be in and enjoy eachother’s company. I made pancakes for the first time in what felt like forever, it seemed like the only way for our guest to enjoy real deal maple syrup while on this side of the pond. I was so delighted in welcoming someone into our little space here in the city.

I’ve always loved meeting old friends of Matt’s, I love hearing the stories they have to tell and seeing the way they laugh together. We never really got to do the whole dating thing, Matt and I. We met and immediately fell into long distance. So in those moments when I get to see him as a friend, a brother or a son, I feel like I am getting to know him a little more each time. It’s my favorite story. We became aunt and uncle to a beautiful baby girl a few days ago, it’s an oh so exciting chapter for us to discover together. So I guess it’s been a pretty perfect week for us too. Here’s to love and chocolate for so much more than just a day.

Chocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchenChocolate, Hazelnut + Olive Oil Buns ⎮ happy hearted kitchen

Chocolate, Hazelnut + Olive Oil Bread Rolls

Preparing yeasted breads and buns is the love filled treat I can think of to make in the kitchen. I love the simple patience it takes. A slow sunday of kneading, waiting, rolling, waiting, tasting, sharing, enjoying. These buns are much more bread-like than brioche, next time I’m thinking I’ll make a loaf out if the dough so we can slice and toast it, oh now wouldn’t that be nice. The filling, for me, is just the right amount of sweet, but feel free to add a little extra maple if you want. Love, bread and patience. Enjoy x

Vegan. Makes 6-9 large muffin sized buns.

  • 1 cup unsweetened plant milk of choice (I used homemade hazelnut milk)
  • 3 tablespoon extra virgin olive oil
  • 2 1/2 teaspoons yeast dry active yeast
  • 2 tablespoons maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 2 1/2 to 3 cups light spelt flour
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup maple syrup
  • 1/2 cup cocoa powder
  • Pinch sea salt
  • 3/4 cup hazelnuts, finely chopped (I used a food processor to chop)


What to do

Place milk and maple syrup in a small sauce pan and bring to a low simmer. transfer to a bowl and let cool for a few minutes. Sprinkle yeast on top and let sit until foamy, at least 10 minutes.

Add olive oil to milk/yeast mixture and whisk to combine. Add salt and 2 cups of flour, stir with a wooden spoon or spatula and gently combine. Continue to add flour until you have a straggly, sticky dough. TIp contents of the bowl out onto a well floured surface and begin to knead, adding more flour as needed. You may not need all 3 cups of flour, but work in enough until you have a soft and smooth ball of dough, then continue kneading for 5 minutes.

Place dough in a lightly oiled and cover with a clean dry tea towel. Set dough in a warm place and let rise until doubled in size, about 2 hours.

To make the filling, mix olive oil and maple syrup in a bowl and whisk to combine. Sift in cocoa powder and salt and stir until smooth. Taste and adjust sweetness if needed.

Punch down the dough on a lightly floured surface, and knead until smooth. Roll the dough out into a large rectangle, then spread over chocolate filling, leaving a bit of space around the edges. Sprinkle all but a few tablespoons of hazelnuts on top. Roll up from the long side, tucking the in filling as you go, once you get close to the edge, pull the long side of the dough up onto the roll to get everything inside. Cut into slices and place in a well oiled muffin tin. If using a baking pan make sure to leave a little space between the buns so they can rise. Cover again and let rise for another 45 minutes to an hour.

Preheat the oven to 350 F / 175 C

Bake buns until firm and golden, about 12-18 minutes depending on their size. Remove from oven and let cool slightly, then remove from tin, place on a cooling rack and brush the tops with maple syrup. Sprinkle with remaining hazelnuts and let cool completely or eat immediately.

Share this post:Share on FacebookPin on PinterestTweet about this on TwitterGoogle+share on TumblrEmail to someonePrint this page
  • Love your words here Jode…I agree completely in the value of taking time ‘offline’ to reconnect with friends and really be together. Oh, and these buns! The jewish grandma in me is very proud of that beauty danish-like filling! xx

    • Thanks, Shelley! I guess it’s sort of like a lazy-girl’s nutella 🙂 Hope you had a good week xx

  • Taking time offline is something I’ve been wanting to do for ages. Really appreciate this post! And this recipe. It sounds wonderful 🙂

  • Aww, congratulations on being an aunt and uncle! I also love meeting Lewis’ friends and family members- mostly because I get to hear embarrassing stories of him as a kid or teen. And yes, the best meals are the ones when everyone’s electronics are put away and you get to really focus on the people and moments in front of you. I’m sipping my cup of coffee right now and wishing I had one of these buns with me. I love the chocolate and olive combo!! <3

    • Thank you, Gen! And congratulations to you TOO! YAY! Embarrassing stories are the best, I love it when Matt starts to blush 🙂 Hoping you had a lovely week x

  • Wow! These look incredible. Your photography is so great. Your weekend sounds delightful. I am happy you postponed the post to have a relaxing, love-filled weekend <3

    • Thank you, Kathryn! Here’s hoping the next weekend is just as good! x

  • Jodi! Everything about this post is so sweet. Congratulations on being an Auntie! And I love your sentiments on watching Matt in his different roles and getting to grow closer to him in that way. So special and sweet. Sounds like you had the most wonderful weekend and that makes my heart so happy. These sweet rolls too, goodness, you are too good to us girl! Lots of xxx and ooo

    • Thank you, Jessie! Love is one great adventure, isn’t it? 🙂 Big hugs to you x

  • Lemon and Coconut

    They look so delicious! Sounds like such a nice weekend 🙂

  • Pingback: Sunday Swoon - Fork Knife Swoon()

  • I feel the same way about Ryan… whenever I meet his childhood friends or acquaintances from his past, it’s like getting to know a whole new part of him. It’s a wonderful feeling 🙂

  • Gena Hamshaw

    What a sweet post, Jodi. I love the idea that you continue to get to know Matt in different dimensions — in some ways, that strikes me as a blessing, as a chance to preserve some of the surprises in your relationship!

    I’m usually pretty intimidated by recipes that involve yeasted bread, but this one is so exceptionally tasty looking that I may have to try it ASAP!

    • Ahh there is something so satisfying about seeing your dough rise! You shouldn’t be intimidated, Gena! It is definetly worth the patience 🙂 Hope you are a having a wonderful weekend! x

  • Pingback: Round-Up: Esther’s Vegan Purim Feast – Nosherium()