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Nutella chocolate chip pull-apart brioche

Recipe by Archersfood

A delicious Nutella chocolate chip pull-apart bread inspired by many of our delicious Nutella treats! Recipe shared in cups and grams.

  • Total Time0 hours
  • Yield8 brioche

Ingredients

DOUGH

  • 1tsp (12.5 g) granulated sugar
  • 2 ¼ tsp (7 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

ADDS

  • 1 cup (150 g) chocolate chips

FILL

  • Slightly over ¾ cups (200 g) Nutella

EGG WASH

  • 1 egg
  • 1 tbsp (15 ml) milk

AFTER BAKING

  • ½ tbsp (7 g) unsalted butter

Instructions

  1. In a stand mixer bowl or a mixing bowl, mix 1 tsp (12.5 g) granulated sugar, 2 ¼ tsp (7 g) active dry yeast, and slightly over ½ cup (130 ml) of warm milk. Let this mixture sit for 10-15 minutes in a warm environment.
  2. Add 2 room temperature eggs, 2 ½ cups (315 g) all–purpose flour, 3 tbsp (35 g) granulated sugar, and ½ tsp salt. Knead the dough for 15 minutes using a stand mixer, medium-low speed, using the dough hook attachment. After 15 minutes, add 3 ½ tbsp (50 g) room temperature unsalted butter. Knead for 10 more minutes, and the dough should become less sticky.
  3. Let the dough proof in a warm environment for 1 hour and 30 minutes. (perfect temperature would be from 79F (26 °C) to 84F (29C). Cover with plastic wrap.
  4. The dough should double in size. Punch the dough to release the air and add 1 cup (150 g) of milk chocolate chips. Divide it into 8 equal portions, shape them round.
  5. Grab one of the doughs and roll it out with a rolling pin. Fill a piping bag without a piping tip with slightly over ¾ cups (200 g) of Nutella. Pipe Nutella in the center of the dough (use a spoon instead if you don’t have a piping bag!), pinch the ends of the dough together, keeping the Nutella inside, and place in a prepared tray with parchment paper. Repeat with all the remaining dough.
  6. Proof for 30 more minutes, covered with plastic wrap. Preheat the oven to 355F (180C). prepare and egg wash by beating 1 egg with 1 tbsp (15 ml) milk. Brush this mixture all over the brioche and bake for 20-25 minutes, depending on your oven; it might need more time or less time.
  7. After they come out of the oven, brush ½ tbsp (7 g) unsalted butter over the brioches.
  • Prep Time: 45-50 minutes
  • Proofing times: 2h 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Baking, Bread, Breakfast, Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1 brioche/8
  • Calories: 480 kcal
  • Sugar: 28 g
  • Sodium: 190 mg
  • Fat: 23 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 80 mg

Find it online: https://archersfood.com/nutella-chocolate-chip-pull-apart-brioche/