Ingredients
3-3/4 to 4-1/4 cups all-purpose flour1/3 cup sugar1/4 teaspoon salt1 tablespoon active dry yeast6 tablespoons butter, softened3/4 cup warm 2% milk (110° to 115°)1/2 teaspoon vanilla extract2 teaspoons grated lemon zest2 large eggs, room temperature1 jar (13 ounces) Nutella6 ounces halva with pistachio, crumbled (about 1 cup)1/2 cup semisweet chocolate chips1/2 cup sugar, optional1/2 water, optional2 tablespoons butter, optional
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Cut in butter until crumbly. Add warm milk, vanilla, and lemon zest to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn out dough onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 10x5-in. rectangle about 1/8 in. thick. For each, spread Nutella to within 1/2 in. of edges, sprinkle with 2 tablespoons halva and 1 tablespoon chocolate chips, and roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Repeat for remaining buns. Place cut side up on parchment-lined baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
Bake until golden brown, 15-20 minutes. If desired, in a small saucepan, bring sugar and water to a boil; reduce heat and simmer until sugar is dissolved, 1-2 minutes. Remove from heat and add butter, stirring until melted. Brush over buns. Serve buns warm.
