Today, we bring back one of our loved Nutella bread recipes, a Nutella brioche loaf. It’s buttery, pillowy soft, and so tender. You will love this recipe the second you try it. It has very easy steps, and everything you need to know will be explained below.

We have posted many Nutella recipes in the past; they are always everyone’s favorites. We have cheesecake, tiramisu, brioche, and cookies.

This recipe has everything you are looking for in an enriched brioche, and it has the most beautiful swirl.

Add the ingredients to your shopping list!

Find here a list of all the ingredients you will be needing for this recipe; most of them you can easily find at stores, and some of them you can swap to match your preferences. We love to use milk chocolate from Callebaut as we think the quality is amazing.

• Granulated sugar: it sweetens the dough, helps with rising, and also gives it the most beautiful color. Sugar can often be swapped with honey.
• Active dry yeast: It’s very important to use a yeast that is still fresh, has not expired, and has been stored properly. In my house, we keep it in a sealed container in the fridge; it lasts longer and doesn’t lose efficiency. You will notice if the yeast is working on the first step!
• Milk: for a rich delicious loaf we choose milk instead of water.
• Eggs: keep them at room temperature. One hour before starting with this recipe, you can leave them on the counter so they temper.
• All–purpose flour: it will give you structure to the loaf.
• Butter: We choose unsalted butter to have better control over the salt that is added to the brioche loaf.
• Salt: just a little will make a big difference in your baked goods.
• Chocolate: We chose a good quality chocolate for this recipe, Callebaut milk chocolate 823, since it became our favorite, but you can choose any other chocolate chip you like.
• Nutella: a Nutella brioche loaf needs a good amount of Nutella, don’t be scared of adding more!

Granulated sugar

Buy Now →

Active Dry Yeast

Buy Now →

Milk

Buy Now →

Eggs

Buy Now →

salt

Buy Now →

All purpose flour

Buy Now →

Unsalted butter

Buy Now →

Milk chocolate

Buy Now →

Nutella

Buy Now →

How to shape a Nutella Brioche Loaf

Start by rolling out the dough on a floured surface. We are going to keep the smooth side touching the table and the wrinkled one facing us. This way, we are going to have a very smooth loaf which will make it look better. we are oging to roll it to about less than 0.2 inches (half a centimeter).

In the center of the rolled-out dough, you can add all of the Nutella if you want it to be concentrated in one area, or you could spread it all over the dough if that’s what you prefer. Add the chocolate chips all over the dough and press them so they can’t fall when rolling. Depending on the size of your pan, you will have to fold more or less amount of dough but you should fold the sides of the dough 1.18 inches (3 cm) on each side. This way, we will keep the Nutella and chips inside the loaf and will not escape.

Starting from the side that is closest to you, start tightly rolling the dough into a log.

Some of the chocolate will probably escape from the sides so I recommend you use a prepared pan with parchment paper, this way the chocolate will not get stuck into the pan and also possibly sticking the loaf to the pan with it.

Best tips to make a bricohe loaf

Here is everything we know that could help you when preparing this recipe in your house.

1. Proofing and kneading are the most important steps in this recipe. Without proper kneading the dough doesn’t turn soft and the same with proofing, an unproofed dough is not going to be a good dough. It will be very hard and taste awful. Don’t skip either of the two mentions.
2. If you get nervous when baking bread, as you’re afraid it might be undercooked, raw, or just want to make sure it is baked perfectly, you can easily do that not only by following baking times but also by using a food thermometer. Everything we prepare, donuts, brioche, or rolls, we always check the internal temperature to be about 190F (88 °C).
3. Check if your yeast is active. An inactive yeast won’t do anything to your loaf, even if you proof it the recommended time, or knead it for as long as you should, the loaf will not proof and will turn out hard as a rock or very chewy. Check the chart below to see recommended temperatures for your milk to properly activate the yeast.
4. Egg wash is very important; it transforms the final appearance of the Nutella loaf. Without an egg wash, it will have a matte, pale-looking color.
5. Let the loaf rest in the pan for at least 15 minutes after baking. This will give it enough time to set so it doesn’t fall apart.

How to activate yeast for your dough

There’s different types of yeast for your baked breads, today we will only mention active dry eyeast which is the one we use the most in our kitchen, you can find it at any store, and it’s very easy to use.

After you open the active dry yeast, you must store it in the right conditions and container. We keep ours in the fridge, or it literally stops working shortly after.

What is the ideal milk temperature to activate the yeast?

• 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. After about 10 minutes, you should be able to notice how foam has formed at the top of the milk.
• Too cold: under 100F (38 °C), the yeast won’t be activated; it’s sleeping. If this is the case, I recommend scooping some of the milk that has no yeast and warming it up until it’s hot, then mixing it carefully with the colder milk. Try not to touch the yeast with the hot milk, or it will die.  
• 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 active.

Knowing this, you can easily activate it, and it will give you the most perfect breads or brioches every time.

Grab the next tools

• Mixing bowl: if you are going to use a stand mixer to knead the dough, you don’t need to use a mixing bowl, all you need is the stand mixer bowl. Kneading by hand will require a bowl for the beginning of the recipe.
• Stand mixer: It doesn’t matter which brand you use as long as it does the job of kneading. There are three attachments that normally come with your stand mixer. Use the dough hook attachment, which is the one that looks like a wrinkled tail.
• Dough proofer: This is optional, but if you have one, it will be very useful. It helps us proof any dough at the right temperature, which always gives the best results.
• Loaf pan: any rectangular short bread pan will work. This will help with keeping the bread structure when baking.
• Parchment paper: to line the loaf pan to avoid sticking.
• Brush: You will need it for the egg wash.
• Rolling pin: You need to roll out the dough, very useful for that. I’ve seen people using other things to do that, but I don’t recommend them as they can break and you can get hurt.

Mixing bowls

Buy Now →

Stand mixer

Buy Now →

Brod & Taylor Proofer

Buy Now →

Loaf pan

Buy Now →

Parchment paper

Buy Now →

Rolling pan

Buy Now →

How to serve a Nutella Brioche

This nutella brioche should be served warm. It’s perfect to pair with any fresh fruits as it will add some freshness to the treat, use it as a sweet sandwich loaf to then prepare a sweet sandwich or just enjoy it by itself.

I recommend you have a big glass of cold milk next to the brioche, as you will definitely need it! Microwave slightly before eating so you can enjoy it warm and the chocolate and Nutella will be melted.

How to store a brioche

Personally, I recommend you freeze the brioche loaf in prepared slices for better results.

What freezing will do is keep it fresh longer. When you want to enjoy a slice, just put it in the microwave to warm up, and it will taste exactly like when you just made it. This is the method we always use since it gives the best results.

If you don’t have a freezer, feel free to keep it in the fridge in a food container, safe for up to 4 days. Microwave slightly before consuming.

We love preparing doughs and breads in the Archer’s Food Kitchen, and we have tested so many different methods.

How to freeze a brioche loaf

I recommend you slice it; this way, you don’t need to use the whole bread when you don’t want it. Cut it into as many slices as you’d like; we recommend about 8 slices. Place them in a freezer-safe tray lined with parchment paper. Freeze for 4 hours. After 5 hours, you can put them all together in the same food and freezer-safe container. This way, the loaves will keep their shape and won’t get stuck to each other. We did the same for our Nutella sweet brioche and Nutella knots!

Add a name and date tag to easily identify the product and know if it’s safe to consume. It’s safe in the freezer for up to 2-3 months.

That’s the whole recipe. Thank you so much for trusting us with another recipe. Don’t forget to leave a rating for this recipe if you try it. You can find us on social media, Instagram, Facebook, YouTube, and TikTok!  

Print