A generous amount of filling makes it a bakery-style treat that you can easily prepare. This Nutella pull-apart brioche is soft, buttery, and filled with rich chocolate hazelnut spread that melts beautifully into every bite. The dough is light and fluffy, yet sturdy enough to hold a generous amount of filling, making it a bakery-style treat that you can easily prepare at home.

Each piece is shaped into a gorgeous layered pattern, giving it that wow factor that looks just as good as it tastes.

Perfect for breakfast, brunch, or a sweet afternoon snack, this recipe will make your kitchen smell like a French bakery.

This Nutella dessert recipe is perfect for any Nutella or pastry lover. Soft, fluffy, and filled with rich chocolate hazelnut spread, it makes a delicious treat, a sweet breakfast pastry, or an indulgent dessert.

With its perfect pull apart texture and bakery style look, it is also great to take on the go. A recipe everyone will fall in love with.

Why Nutella Pull Apart Brioche Is Magical

Pulling apart this brioche is almost meditative. Each piece stretches, revealing molten chocolate-hazelnut swirls, soft dough, and that sweet buttery aroma that fills the kitchen. It’s the kind of bread that makes people pause and savor the moment.

Did you know that brioche is technically a yeasted bread but with a high fat content? That richness is why it’s buttery, almost cake-like, yet still bread. Nutella just elevates it to dessert-level decadence.

A Fun History Tidbit

Brioche has been around since at least the 15th century in France. Originally, it was considered a luxury bread because butter and eggs were expensive. Pull-apart variations are modern inventions, designed for shareable, visually striking presentation — perfect for Instagram-worthy breakfasts. Now imagine combining that heritage with the global obsession with Nutella. That’s this recipe in one bite: tradition meets indulgence.

Nutella Pull Apart Brioche

Today we are sharing this super easy and delicious Nutella brioche recipe, following the same pattern we used the other day for ourmozzarella cheesy bread. It has such a fun layered design that looks impressive yet is simple to achieve.

We actually made this recipe two years ago but never uploaded it here because the pattern didn’t turn out the way we wanted.

This time, we decided to make it pull apart style instead of individual pieces, and the result is absolutely stunning.

Ingredients You Need and Why

Milk: Warm milk activates the yeast and hydrates the flour, ensuring a soft and airy dough. You can substitute with almond, oat, or soy milk for a dairy-free version.
Active dry yeast: The key leavening agent that makes the dough rise. Fresh yeast can be used as an alternative if you prefer. Always test your yeast by proofing in warm milk with a pinch of sugar.
Granulated sugar: Feeds the yeast for fermentation, adds a hint of sweetness, and contributes to the golden crust. You could use honey instead.
Butter: Adds richness, flavor, and tenderness to the brioche. It also helps create the delicate, buttery crumb. For a dairy-free option, use plant-based butter.
All-purpose flour: Provides structure without making the brioche heavy. Bread flour can be used for a slightly chewier texture.
Egg: Adds moisture, richness, and helps bind the dough while contributing to a golden, shiny crust. Egg replacers can work in a pinch but may slightly alter texture.
Nutella: The star ingredient. Creates the indulgent chocolate-hazelnut layers that make each bite irresistible. Alternatives like Biscoff, peanut butter, or fruit jams can also work if desired.

Each ingredient works together to create a dough that is soft, elastic, and rich, yet sturdy enough to hold the layered filling. Understanding why each ingredient is used helps you adapt the recipe, troubleshoot problems, and achieve perfect bakery-style results every time.

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The Best Nutella Bread

This recipe makes 8 perfectly Nutella-stuffed brioche breads. To ensure each brioche is uniform in size, weigh each dough ball individually, each should be about 66 grams.

We’ll be baking them in a square pan lined with parchment paper for easy cleanup.

Special equipment

Mixing bowls: For combining ingredients, proofing yeast, and holding dough. Multiple bowls help keep components separate and organized.
Measuring cups and spoons: Precise measurements ensure consistent dough texture and rise.
Rolling pin: Essential for flattening dough portions to create layers with Nutella.
Square baking pan (lined with parchment paper): Holds the brioche, keeps the shape intact, and allows for easy cleanup.
Spatula: For folding and mixing dough gently without deflating the air pockets.
Whisk: Useful for blending eggs and milk or any other wet components.
Pastry brush: For brushing butter on top of the brioche before or after baking to achieve a golden, glossy finish.

Each piece of equipment contributes to the texture, appearance, and overall success of the brioche. Using the right tools ensures that even home bakers can produce a professional-looking, delicious pull-apart loaf.

The Science of a Perfect Pull Apart Brioche

Yeast fermentation: The warm milk and sugar wake up the yeast, producing carbon dioxide that makes the dough rise. Letting it rise twice is essential — it creates air pockets that make the bread fluffy.
Fat distribution: Butter and eggs enrich the dough. The more evenly they are incorporated, the softer and more tender your brioche will be.
Filling placement: Spreading Nutella in the right amount is key. Too much, and it will leak; too little, and each bite is dry. Folding and cutting the dough creates beautiful layers where the filling naturally pockets.

Sensory Experience: What Makes This Brioche Irresistible

When baked, the brioche develops a golden crust that gives a slight crunch. Breaking it apart releases the aroma of toasted hazelnuts, chocolate, and butter. The interior is soft, almost pillowy, melting in your mouth with every bite. Even the sound — the gentle pull — is satisfying.

This is the type of recipe people remember because it engages multiple senses: sight, smell, taste, and touch.

Interesting Facts About Nutella

Nutella was first produced in Italy in 1964 and became a global favorite.
The hazelnut-to-chocolate ratio is carefully balanced for creamy, spreadable perfection.
Fun fact: It takes about 600 hazelnuts to make 1 kg of Nutella! Knowing this makes every bite feel even more indulgent.

Nutella Brioche Overview: Step by step Photos

This recipe follows the classic two-rise method for soft and fluffy Nutella brioche. Start by preparing the yeast mixture.

Then add the remaining dough ingredients and knead for about 10 minutes. If kneading by hand and the dough feels sticky, sprinkle a little flour on the surface, no more than 2 tablespoons. Knead until the dough is smooth and elastic.

Next, let the dough rise, then divide it into 8 equal portions, each weighing exactly 66 grams. Roll each portion into a ball, then flatten it into an oval shape with a rolling pin.

On one half, add Nutella and fold it toward the middle, then make cuts on the other half. Gently roll the dough, tucking it tightly so the filling stays inside, and continue rolling toward the cut side to create the layered pattern.

Place the shaped brioche on a parchment-lined square pan, leaving a little space between each. Let them rise again until puffy.

Bake until golden brown and the Nutella inside is melted. These brioche are best enjoyed warm, fresh from the oven—but be careful not to burn yourself.

For extra indulgence, brush with melted butter and sprinkle lightly with powdered sugar.

Why People Keep Coming Back to This Recipe

It’s fun to make, stunning to serve, and delicious to eat. Pulling apart the layers, seeing the gooey chocolate, and tasting the soft, buttery bread is satisfying in a way that few desserts or baked goods achieve. People don’t just eat this brioche — they experience it.

Best Tips to make Nutella Brioche

If your yeast doesn’t foam after mixing with warm milk and sugar, it may be inactive. Always test it before moving forward to avoid wasting ingredients.
As tempting as it is to add lots of filling, too much Nutella can leak during baking. A generous but balanced layer works best.
Brioche dough is rich, so it takes time to rise. Be patient and allow it to double in size — this is key for that soft, fluffy texture.
A light brush of melted butter makes the brioche extra soft and adds a bakery-style shine.
Nutella brioche is at its peak on the day it’s baked. If you have leftovers, reheat them slightly in the oven or microwave to bring back the softness.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the brioche dough a day in advance. Let it rise in the refrigerator overnight, then shape and bake the next day. This slow rise will actually give the brioche even more flavor.

Can I use a different filling instead of Nutella?

Absolutely. While Nutella gives this brioche its signature rich, chocolate-hazelnut taste, you can swap it with other spreads like Biscoff, peanut butter, cheesecake filling or even a fruit jam.

Nutella Brioche

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Author: Archersfood
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2h 40 minutes
Yield: 8 Nutella brioche
Category: brioche
Method: bake
Cuisine: American

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Description

Soft, fluffy homemade brioche filled with creamy Nutella. This recipe makes the perfect sweet treat for breakfast, brunch, or dessert. The dough is tender, lightly sweet, and enriched with butter and egg, while the Nutella adds a rich, chocolatey center.

Instructions

In a small bowl, mix the warm milk, yeast, and 1 tablespoon sugar. Let it sit until foamy, about 5–10 minutes.
Then, add the flour and remaining sugar. Add the softened butter and egg.
Mix until a dough forms, then knead on a lightly floured surface until smooth and elastic (about 8–10 minutes).
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1.30 to 2 hours.
Punch down the dough and divide into 8 equal portions, about 66 g each.
Take one portion and roll it into a circle. Spread 1–2 tablespoons of Nutella on one half. Fold the dough over the Nutella to seal it.
On the other half (the unfilled side), cut thin strips, then carefully wrap and twist them over the filled portion, creating a braided or woven effect.
Place shaped brioche on a parchment-lined baking sheet, cover, and let rise again for 30–40 minutes.
Preheat oven to 350°F (175°C). Brush with beaten egg and bake for 18–22 minutes, or until golden brown
Remove from oven and brush with melted butter if you want. Let cool slightly before serving warm.

Notes

If your yeast does not foam after mixing with warm milk and sugar, discard and start over — it means the yeast is inactive.
Weighing the dough portions (about 66 g each) helps keep the brioches even in size and ensures they bake uniformly.
Please don’t overfill with Nutella. One to two tablespoons is enough; too much will leak out during baking.
Make sure to seal the dough edges tightly after folding to avoid any filling escaping.
When cutting the strips, use a sharp knife or pastry cutter so the dough doesn’t tear.
Let the brioche rise fully the second time — this makes them extra light and fluffy.
They are best enjoyed the same day, while warm and soft. You can reheat them for a few seconds in the microwave if needed.