Name: Nutella brioche loaf
Cook time: 1 h
Total time: 1 h
Ingredients: 1 tsp (12.5 g) granulated sugar; 2 tsp (6 g) active dry yeast; Slightly over ½ cup (130 ml) of warm milk; 2 eggs, room temperature; 2 ½ cups (315 g) all-purpose flour; 3 tbsp (35 g) granulated sugar; ½ tsp salt; 3 ½ tbsp (50 g) unsalted butter, room temperature; Slightly over ¾ cups (200 g) Nutella; 1 cup (150 g) milk chocolate callets or chips; 1 egg; 1 tbsp (15 ml) milk; 2 tbsp milk chocoalte callets; ½ tbsp (7 g) unsalted butter

Description

Delicious Nutella brioche loaf. Covered in chocolate chips, filled with Nutella. It has a soft and fluffy texture.

Ingredients

DOUGH

1 tsp (12.5 g) granulated sugar
2 tsp (6 g) active dry yeast
Slightly over ½ cup (130 ml) of warm milk
2 eggs, room temperature
2 ½ cups (315 g) all-purpose flour
3 tbsp (35 g) granulated sugar
½ tsp salt
3 ½ tbsp (50 g) unsalted butter, room temperature

FILL

Slightly over ¾ cups (200 g) Nutella
1 cup (150 g) milk chocolate callets or chips

EGG WASH

1 egg
1 tbsp (15 ml) milk

AFTER BAKING

2 tbsp milk chocoalte callets
½ tbsp (7 g) unsalted butter

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Instructions

To prepare a Nutella Brioche loaf, we start by preparing the sponge. In a mixing bowl or the mixing bowl from your stand mixer, mix 1 tsp granulated sugar, 2 tsp (6 g) active dry yeast, and slightly over 1/3 cup (130 ml) of warm milk. Let this mixture sit in a warm environment for 10-15 minutes, after that you should see a layer of froth over the milk.
To this mixture, add 2 eggs, 2 ½ cups plus 2 tbsp (315 g) all-purpose flour, 2 ½ tbsp (35 g) granulated sugar, and ½ tsp salt. Knead the mixture using a stand mixer on medium-low speed. Use the dough hook attachment. Knead for 15 minutes. The dough is sticky at this point.
After 15 minutes of kneading, add 3 ½ tbsp (50 g) unsalted, soft room temperature butter. Knead for 10 minutes; the dough will still be slightly sticky, but you can manage it now. You can add 1 tbsp of flour extra if you are kneading it by hand, just to make it easier.
Proof the dough for 1 hour and 30 minutes to 2 hours in a warm environment. After 1 hour and 30 minutes, the dough should be doubled in size; depending on the environmental temperature, it might take slightly longer.
Roll out the dough pretty thin, using a rolling pin. Spread ¾ cup (220 g) Nutella all over the dough in the middle of the dough, then add 1 cup (150 g) of milk chocolate callets or chocolate chips all over the dough. Fold the sides slightly over the dough to avoid any Nutella or chips leaking. Starting from your side, roll the dough into a thick log.
Use a rectangular bread pan and line it with parchment paper to avoid any chocolate getting stuck on the pan. Place the dough inside and let it proof for 45 more minutes.
Preheat the oven to 355°F 180 °C. Prepare a mixture of 1 beaten egg and 1 tbsp (15 ml) milk and brush the proofed brioche loaf. You can add chocolate chips on top of the bread now or after the loaf comes out of the oven. Sprinkle 2 tbsp of chocolate callets over the dough. Bake for about 55 minutes to 1 hour.
The internal temperature of the dough should be of 190F (88 C). You can carefully brush ½ tbsp (7 g) of unsalted butter for a shiny appearance.

Notes

Let the brioche set in the same pan for 15 minutes after it has been baked. This will help with holding the structure.

Nutrition

Serving Size: 1 slice
Calories: 490 kcal
Sugar: 31 g
Sodium: 65 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 64 g
Fiber: 1.5 g
Protein: 8.5 g
Cholesterol: 75 mg