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5 from 2 reviews

Nutella Brioche

Recipe by Archersfood

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.

  • Total Time2h 40 minutes
  • Yield8 Nutella brioche

Ingredients

For the Dough

  • 100 ml warm milk (⅓ cup + 1 tbsp)
  • 7 g active dry yeast (2 ¼ tsp)
  • 1 tablespoon sugar
  • 250 g all-purpose flour (2 cups)
  • 30 g butter, softened (2 tablespoons)
  • 1 egg
  • 75 g sugar (about ⅓ cup + 1 tablespoon)
  • Extra flour for kneading (if needed)

For Assembly

  • 8–16 tablespoons Nutella (depending on how filled you want the brioche)
  • 1 egg (for egg wash)
  • 1 tablespoon butter, melted (for brushing after baking)

Instructions

  1. In a small bowl, mix the warm milk, yeast, and 1 tablespoon sugar. Let it sit until foamy, about 5–10 minutes.
  2. Then, add the flour and remaining sugar. Add the softened butter and egg.
  3. Mix until a dough forms, then knead on a lightly floured surface until smooth and elastic (about 8–10 minutes).
  4. 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.
  5. Punch down the dough and divide into 8 equal portions, about 66 g each.
  6. 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.
  7. 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.
  8. Place shaped brioche on a parchment-lined baking sheet, cover, and let rise again for 30–40 minutes.
  9. Preheat oven to 350°F (175°C). Brush with beaten egg and bake for 18–22 minutes, or until golden brown
  10. Remove from oven and brush with melted butter if you want. Let cool slightly before serving warm.

Equipment

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.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: brioche
  • Method: bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 brioche
  • Calories: 285 kcal
  • Sugar: 15 g
  • Sodium: 90 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 37 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 60 mg

Find it online: https://archersfood.com/nutella-brioche/