• Kinder Bueno Buns. Photo: Adi Shilon.
    Kinder Bueno Buns. Photo: Adi Shilon.
  • Omer Wenkert. Photo courtesy of the family.
    Omer Wenkert. Photo courtesy of the family.
Recipe

Omer Wenkert’s Favorite Kinder Bueno Buns

Their favorite dish: Omer Wenkert loves Kinder Bueno. Adi Shilon made him brioche buns filled with the chocolate goodness of the famous sweet

One word from Omer is enough to melt the heart. Omer enters the room with integrity and a sly smile and no one remaines indifferent; everyone falls head over heels in love with him. Omer grew up in Gedera, with his parents, Shai and Niva, and his siblings Ran and Maya.

Behind the big laugh and dark sense of humor, which are always with him, He is the ideal person for deep, sensitive heart-to-heart conversations. At the age of 22, Omer is already an elder of the tribe. He is the one his friends come to consult first. He is the one who always says the right thing, it also happens to be smart. Omer loves working in the hospitality industry. He began as a waiter in his current place of work, put his heart and soul into his work, and was promoted to manage the restaurant. His daily work lets him fall in love, all over again, with the tough and challenging profession he chose. Recently he decided to take his passion a step further and eagerly signed up to study restaurant studies at Shenkar.

Omer likes the good life – the restaurants, the parties – and also the quality hangs with his good friends at home over a glass of wine. He is a man of music and dancing and knows how to take great joy from small and simple things, like a Coke Zero and cigarette with a Kinder Bueno, his favorite sweet. His friends say that Omer’s love and intelligence are very rare among his peers. That’s how it is, when at the age of 22 you are the elder of the tribe.

Omer Wenkert went to dance at the party in Kibbutz Ra’im on October 7th and did not return.

Ingredients for Kinder Bueno Buns

For the homemade Bueno spread:

  • 9.5 oz (270 grams) white chocolate
  • 5.5 oz (155 grams) hazelnuts roasted and peeled
  • 1/2 teaspoon Salt
  • 1 heaping teaspoon vanilla extract good quality
  • 2 tablespoons (30 grams) oil (that won't harden when it cools, like coconut oil)

For the pre-mixture:

  • 1/2 cup (110 grams) milk
  • 2 tablespoons (20 grams) flour

For the dough:

  • 1.1 lbs (500 grams) flour high gluten
  • 1 tablespoon (10 grams) Dry yeast
  • scant 1/2 cup (80 grams) Sugar
  • 1 teaspoon vanilla extract good quality
  • 2/3 cup (140 grams) milk or sweet cream, or half and half
  • 2 eggs M
  • 5 tablespoons (70 grams) butter room temperature
  • 2 teaspoons (10 grams) Salt

For the filling:

  • 4.5 oz (130 grams) dark chocolate chopped
  • 4.5 oz (130 grams) milk chocolate chopped

To brush:

  • 2 tablespoons milk

Instructions

Prepare the homemade bueno spread:

  • 1. Melt the chocolate in the microwave or bain-marie. In a food processor, grind the nuts with the salt until you get a coarse meal, add the vanilla and oil and continue grinding until a paste is formed. Add the melted chocolate and continue to mix until completely combined and you have a very runny and smooth spread. Transfer to a jar and let the rest until the next day. Don't have the energy? You can use a purchased spread.

Prepare the pre-mixture:

  • 2. In a small pot, mix the ingredients over medium heat until the mixture thickens. Remove and chill.

Prepare the buns:

  • 3. In the bowl of a stand mixer fitted with the dough hook attachment, mix flour and yeast. Then add all the other dough ingredients, including the pre-mixture, with the exception of the butter. Knead on low speed until the dough comes together, add the butter and when it starts to integrate increase to medium speed and knead for about fifteen minutes until the dough is smooth and pleasant to the touch. If after five minutes of kneading the dough is too loose, add flour. If too dry, add milk.

  • 4. Set aside to rise in a greased bowl, covered with plastic wrap, in a warm place for an hour and a half or overnight in the refrigerator. Overnight in the fridge is better.

  • 5. Divide the dough into 12 balls and cover them with a kitchen towel. Roll the balls out one at a time into a thin circle and place a spoonful of spread in the center with a mix of the two chocolates (as in the video). Wrap the dough around the filling, seal well and place in intervals, with the seam facing down, on a greased baking sheet lined with parchment paper. Repeat with the rest of the dough. Cover and let rise for an hour and a half in a warm place.  

  • 6. Heat the oven to 338F (170C) degrees. Brush with milk (I used butter, but it doesn't make a difference) and bake for about 25 minutes until properly browned.

  • 7. Brush the rolls with milk immediately after taking out of the oven. Refrigerate for five minutes. Serve with Coke Zero and/or cigarette (optional).

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.