Soft, fluffy, and delicious Ferrero Rocher-inspired chocolate bun. This older recipe from our website has been updated and improved.

A soft chocolate brioche, filled with Nutella and covered in chocolate with a chopped hazelnut mixture. This bun recipe is like eating a Ferrero Rocher in a bun form.

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For this recipe, we are using hazelnuts and Nutella. You can substitute both with any other nut you prefer, or no nut, and the Nutella can be changed to any brand of chocolate spread. Most of the ingredients from this recipe you can easily find at stores.

Granulated sugar: It will sweeten the dough and feed the active dry yeast.
Active dry yeast: Make sure you are using a fresh (not expired or old) yeast.
Milk: warm to activate the yeast. If it’s too hot, it will kill the yeast, and if it’s too cold, it will not do anything.
Eggs: leave them on the counter 1 hour before you start preparing this recipe so they are at the right temperature.
All–purpose flour: It will give structure to the brioche.
Salt: enhances the flavors. If you add too much, the brioche will not proof properly and will be too salty.
Cocoa powder: Use rich 100% cocoa powder. No sugar added.
Butter: unsalted room temperature butter. We will add it in the last 10 minutes of kneading.
Nutella: to fill each one of the buns.
Chocolate and cocoa butter: we will melt the chocolate and make it thinner so it’s not covered in too thick a layer.
Hazelnuts: chopped.

If you don’t have cocoa butter, you can use coconut oil.

Key points

Kneading and proofing the dough.
Shaping, Nutella should not escape.
Bake thoroughly.
Thin chocolate coating.

How to prepare the cocoa dough

In most of the doughs we prepare in the archersfood kitchen, we use active dry yeast, so it needs to be activated. Prepare a mixture of warm milk, sugar, and yeast. Let it sit for 15 minutes, and the top should become foamy.

If you don’t see foam on top of the mixture, here is the reason why it might not have happened.

1. Temperature of the milk

The Ideal milk temperature to activate the yeast: 110F-115F (43C-46C). At this temperature, the yeast will be activated. It will feel warm to the touch, but it doesn’t burn at all.
If the milk is too cold: under 100F (38 °C), the yeast won’t be activated; it’s sleeping, and it won’t do anything.
When the milk is too hot: at 120F (49 °C), the yeast will be killed. You will need to start from zero, as the yeast is not going to be activated at all at this point.

2. Yeast is old or not stored properly

I recommend you keep the yeast stored in the fridge. If your active dry yeast is stored in the counter or pantry, it can last from 2 weeks to 1 month.
A yeast that is stored in the fridge will last you 3-4 months if stored properly.
If you don’t normally use yeast and it normally goes bad, you can store it in the freezer for up to half a year.

3. Environmental conditions

If you are preparing the mixture in a windy and cold area, it will most likely not work properly and stay inactive. Make sure you are in a warm and wind-free environment.

When to add butter to your dough

When you add the butter to your dough matters in the result and proofing process.

Start by kneading the dough with all of the ingredients minus the butter. I recommend you knead on medium-low speed and use the dough hook attachment for 15 minutes.

After 15 minutes, add the room-temperature soft butter, and continue kneading for 10 minutes.

This will make your dough extra fluffy, soft, and airy, making it the perfect chocolate bun.

When the dough has been properly kneaded, you will be able to see through it when stretching it with your fingers.

Proofing your dough

The temperature you proof your dough is very important. If it’s in a cold environment, it will slow down the process (for example, in the fridge all night), but if it’s proofed in a warm environment, it will be ready faster and when needed.

If the dough is stuck in a temperature range between, it will become sour.

To have better control over the temperature, I use a dough proofer machine. I set the temperature to about 80F (27C) and let it proof without having to worry about wind or cold weather.

This dough needs to be proofed twice, first after kneading the dough and a second time after shaping it and filling it with Nutella. Both proofings are very important for a soft crumb. Don’t skip them.

BEST tips to make cacao brioche

Add the butter at the right time, don’t rush it; it helps with the structure of the dough when proofing and baking. It will also give you a softer bun.
Egg wash is ideal to help the dough have a nice golden color instead of pale and matte.
Make sure you keep the Nutella inside; we don’t want it to escape the dough, as it will burn.
Don’t rush the proofing times. This dough needs to be proofed twice, once after we knead the dough, which is the longest time, it takes about 1 hour and 30 minutes, and another time after we shape it, which takes about 30 minutes. When we proof the dough, we want to see the dough growing in size; it will become soft to the touch and airy.
Proofing temperature matters. I proof my doughs always from 26° C (78.8F) to 30 °C (86F), depending on what I am making. The dough grows beautifully every time.
Melt the chocolate with cocoa butter for a thinner coat.

How to shape

The most important thing when shaping this brioche is keeping the Nutella closed inside. Separate the dough into 8 equal portions and shape them round. Roll out the dough slightly, don’t do it too thin. Check for the smooth side and keep it touching the worktable; you should have the wrinkled side facing you.

Using a piping bag filled with Nutella or a spoon, add the Nutella in the center. Grab all the sides and pinch them together. Put them in a baking tray lined with parchment paper or one that has a Silpat in it. Keep the closure facing down.

How to make a thin chocolate coating

A problem so many people encounter when coating things in chocolate is that it leaves a very thick layer of chocolate coating. Which we don’t want for different things, too expensive, unnecessary, and an uncomfortable amount of chocolate.

That’s why you have to make it thinner. We use cocoa butter, but you can use coconut oil, for example. The idea is to use something that, when it cools down, will harden. But when it’s warm, it will be thinner.

First, I melt the cocoa butter, and once it’s melted, I add the chopped chocolate and let it sit untouched for 3-4 minutes, and melt it fully.

Tools you will need

Mixing bowl or the stand mixer bowl: this is where you will prepare the dough and the yeast mixture.
Rolling pin: we will need it to roll out each one of the dough pieces.
Piping bag: very useful to pipe the Nutella in the middle of the dough, you can use a spoon instead.
A baking tray: any baking dish you have for the oven. Make sure it’s big enough so they can grow in the oven without touching each other.
Parchment paper: It makes cleaning much easier and faster, and it prevents the dough from sticking to the pan. You can use a Silpat instead.
Brush: for the egg wash.
Dough proofer machine: super important if you love making dough recipes, this will be super helpful to proof the dough easily.
Pan: to melt the cocoa butter and chocolate
Cooling rack with a tray under: when you coat the buns, the excess chocolate will fall into the tray and collect it all.

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How to store and reheat

Most homemade brioche, breads, and donuts are delicious the first day, but lose so much quality in flavor and texture after the first day. That’s why proper storage will make them taste LIKE FRESH every day.

My number 1 recommendation is freezing. Freeze the fresh brioche and then just reheat whenever you want to enjoy it. It will taste exactly like freshly baked and will not lose much quality. The texture will still be pillowy soft and taste amazing. If you can’t freeze it, keep it in the fridge and reheat slightly before eating.

The chocolate coating will melt slightly, so make sure you don’t warm it up too long, only until just recovered.

How to freeze a brioche

Place all of the Ferrero Rocher-inspired chocolate buns in a tray lined with parchment paper and freeze for about 2-5 hours. All you want if the brioche to be slightly frozen.

Transfer from the tray to a freezer-safe bag. They will not get stuck together and will be very easy to remove, just one whenever needed. Make sure you add the date of the day you made it and the name of the food; this way, you can easily identify it.

It will be safe in the freezer for up to 4 months. After that, it can start to get freezer-burnt and catch weird flavors from the freezer. Make sure you store them properly to enjoy them for longer!

And that’s it! If you try this recipe, make sure to leave us a review below, select as many stars as you think this recipe deserves, and leave a small comment. We appreciate every review you can give. And don’t forget to follow our brand-new Facebook page!

ARCHER'S FOOD

Name: Ferrero Rocher Inspired Chocolate bun
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Ingredients: 1 tsp (4 g) granulated sugar; 2 ¼ tsp (7 g) active dry yeast; ½ cup + 1 tbsp (130 ml) warm milk; 2 eggs, room temperature; 2 ½ cups (320 g) all-purpose flour; 3 tbsp (35 g) granulated sugar; ½ tsp (3 g) salt; 3 tbsp (18 g) cocoa powder; 3 ½ tbsp (50 g) unsalted room temperature butter; ½ cup (150 g) Nutella; 1 egg; 1 tbsp (14 g) cocoa butter; 1 cup (170 g) dark chocolate couverture; 3 tbsp (24 g) chopped hazelnuts