a heavenly dessert experience
Indulge in the irresistible taste of Nutella pull apart brioche bombs, a soft, buttery and decadent treat perfect for any occasion. This homemade brioche combines a golden, flaky crust with a light, airy texture and is generously filled with creamy, chocolatey Nutella.
Imagine pulling apart each fluffy bun to discover rich hazelnut flavor in every bite. This sweet combination of buttery brioche and smooth Nutella creates an unforgettable dessert that will have you coming back for more. It is perfect for brunch, dessert tables, or a cozy treat, this pull apart bread is a match made in flavor heaven.
Whether you’re enjoying it as a decadent breakfast, a sweet afternoon snack or the perfect dessert, this Nutella pull apart brioche bun is guaranteed to satisfy your taste buds and brighten your day. It combines the cozy charm of freshly baked, buttery brioche the irresistible, creamy Nutella.
This treat offers the perfect balance of comfort food and indulgence, ideal for any moment when you’re in need of a little sweetness. Keep reading to discover how to make your own Nutella pull apart brioche buns, step by step, and bring this heavenly treat to life in your own kitchen.
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essential equipment for making Nutella pull apart brioche bread
Nutella pull apart brioche equipment list
- Stand mixer or hand mixer, used to mix the ingredients and knead the dough.
- mixing bowls, necessary to combine the ingredients
- measuring cups and spoons or food scale, you need accurate measurements to ensure the dough turns out perfectly.
- Baking pan, place your brioche bun for baking
- pastry brush, perfect for the egg wash before baking the buns
- Dough knife to cut the dough into sections
- cooling rack, to cool the brioche for at least 10 minutes
- oven, to bake your brioche
The secret to perfectly even results
Baking your brioche at 160ºC (320ºF) creates a perfect environment for even and gentle cooking. This slower baking temperature ensures the outer crust doesn’t become too dark or burn while allowing the inside of the bread to bake evenly and throughly. By opting for this method you’ll achieve:
- a soft and tender interior, gentle heat allows the dough to maintain its light, buttery and tender texture without overcooking.
- A golden even crust, the slower heat promotes even browning without risking cracking or burning on the outside.
- Better overall structure, brioche bread baked at lower temperatures avoids breaking or cracking, which can happen when exposed to higher uneven heat.
kneading brioche dough, tips for perfect texture every time
Kneading is a crucial step in creating soft, buttery brioche bread. The amount of time spent kneading can vary based on whether you’re using a stand mixer with a dough hook or kneading by hand. While kneading by hand can take up to 20 minutes, using a stand mixer typically shortens the process.
How to know when your dough is ready, the windowpane test
To determinate if your brioche dough has been kneaded enough, use the windowpane test:
- take a small piece of dough, gently pull and stretch it out.
- Check for light, if the dough stretches thin enough that you can see light passing through without tearing gluten development is sufficient.
- if the dough tears, continue kneading, this indicates that the gluten hasn’t developed enough yet.
- look for smoothness and elasticity, when properly kneaded the dough should feel smooth, elastic and spring back when poked with your finger.
Adding fresh yeast for optimal results
When using fresh yeast, integrate it during the last 5 to 8 minutes of kneading. This ensures that the yeast is fully incorporated into the dough without risking premature fermentation. Always confirm the yeast is well mixed to promote even leavening and a perfect rise.
By following these kneading tips, you’ll ensure your brioche dough has the proper structure, flavor and texture for a soft, buttery loaf that’s a joy to make and eat.
Active dry yeast instead of fresh yeast
If you don’t have fresh yeast on hand you can easily substitute it with active dry yeast without compromising your recipe. Active dry yeast is convenient and widely available alternative that works just as ell for most bread and dough recipes.
Fresh yeast is about 3 times more active than active dry yeast, this means you use less active dry yeast compared to fresh yeast.
how to apply it in this recipe:
Dissolve the active dry yeast (3 grams active dry yeast) in warm liquid (use 40 ml of water for this sponge mixture) and add one teaspoon of sugar, stir and let it sit for about 8 to 10 minutes, it should become foamy. Continue the rest of the recipe normally ( add the rest of water to the recipe, don’t forget about the liquid, 35 ml)
Active dry yeast mixture after 10 minutes should look foamy. Example picture.
delicious alternatives for your pull apart brioche
If you are looking for a Nutella substitute to create your own Nutella pull apart brioche, there are plenty of tasty alternatives you can use to make this dessert just as irresistible. Whether you are avoiding hazelnuts, want to try a new flavor or simply, don’t have Nutella on hand, these options will give your brioche an equitably satisfying twist.
- Homemade chocolate hazelnut spread
- peanut butter and chocolate
- dulce de leche
- raspberry jam or any fruit jam
- lemon curd
- pastry cream
- strawberry cheesecake spread
- off brand chocolate spread
process pictures Nutella pull apart brioche, visual guide
Nutella pull apart brioche bombs
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
dough
- 135 grams bread flour
- 85 grams all purpose flour
- 75 ml water
- 35 grams granulated sugar
- 1 egg
- 8 grams fresh yeast
- 20 grams soft butter
- 75 grams chocolate chips
- Pinch of salt
filling
- 100 grams nutella
egg wash
- 1/2 egg
- 1 tablespoon heavy cream (35%)
step by step
1)step one, combine the dry ingredients
Start by preparing the base of your Nutella pull apart brioche by combining all the dry ingredients. Bread flour, all purpose flour, a pinch of salt and granulated sugar. Throughly mix these ingredients to ensure even distribution. This step is crucial for achieving the perfect brioche texture and flavor.
2)step two, incorporate the liquid ingredients
Next it’s time to add the wet ingredients to your dry mixture. Add water, soft butter and one egg. Mix everything well until you have a mixture ready for kneading.
3)step three, knead the dough
Using a stand mixer, attach the dough hook and knead on medium low speed for about 15 minutes.
If you are kneading by hand, lightly flour a clean surface and knead by hand for 15 minutes. Pushing the dough back over itself repeatedly.
Your dough is ready when it becomes smooth, elastic and passes the windowpane test. (stretch a small piece of dough until you can see light through it without tearing).
4)step four, add the fresh yeast
After kneading for 15 minutes, add the fresh yeast to the dough and knead for an additional 10 minutes, the dough should become smooth, elastic and free from any visible yeast crumbs. Ensuring that the yeast is evenly incorporated is key to a well risen brioche.
5)step five, allow the dough to proof
Place the dough into a lightly greased bowl and cover it with plastic wrap, this helps retain heat and moisture to create an ideal proofing environment. Best proofing temperature 30ºC (86ºF). Allow the dough to proof for 1 1/2 hours or until it has doubled in size.
If you don’t have a dough fermentation machine, place the bowl in a warm draft free area.
6)step six, mix in chocolate Chips and portion the dough
Add chocolate chips to the dough at this stage to avoid them melting during earlier steps. Mix gently, then divide the dough into 8 equal portions. Weighing them can ensure uniformity for even cooking.
7)step seven, stuff with nutella
Take each portion of the dough and shape it into a small ball. Flatten slightly and add a spoonful of Nutella to the center. Leaving a small boarding around the edges for sealing. Pinch the edges tightly to ensure no Nutella escapes during baking. Roll the dough back into a smooth ball shape.
8)step eight, second proofing
Place each stuffed dough ball into a greased baking pan, leaving space between each one to allow for expansion. Cover with plastic wrap and proof again at 30ºC (86ºF) for about 30 minutes. While the dough proofs, prepare an egg wash by whisking half an egg and a tablespoon of heavy cream. This will give the brioche a glossy, golden finish after baking.
9)step nine, bake the brioche
Preheat the oven at 160ºC (320ºF). Bake fro 30 to 35 minutes or until golden brown outside. Ovens can vary, so monitor your brioche closely as it bakes. Adjust timing if necessary.
Nutella pull apart brioche bombs
Equipment
- Stand mixer or hand mixer, used to mix the ingredients and knead the dough.
- mixing bowls, necessary to combine the ingredients
- measuring cups and spoons or food scale, you need accurate measurements to ensure the dough turns out perfectly.
- Baking pan, place your brioche bun for baking
- pastry brush, perfect for the egg wash before baking the buns
- Dough knife to cut the dough into sections
- cooling rack, to cool the brioche for at least 10 minutes
- oven, to bake your brioche
Ingredients
dough
- 135 grams bread flour
- 85 grams all purpose flour
- 75 ml water
- 35 grams granulated sugar
- 1 egg
- 8 grams fresh yeast
- 20 grams soft butter
- 75 grams chocolate chips
- Pinch of salt
filling
- 100 grams nutella
egg wash
- 1/2 egg
- 1 tablespoon heavy cream 35%
Instructions
1)step one, combine the dry ingredients
- Start by preparing the base of your Nutella pull apart brioche by combining all the dry ingredients. Bread flour, all purpose flour, a pinch of salt and granulated sugar. Throughly mix these ingredients to ensure even distribution. This step is crucial for achieving the perfect brioche texture and flavor.
2)step two, incorporate the liquid ingredients
- Next it’s time to add the wet ingredients to your dry mixture. Add water, soft butter and one egg. Mix everything well until you have a mixture ready for kneading.
3)step three, knead the dough
- Using a stand mixer, attach the dough hook and knead on medium low speed for about 15 minutes.
- If you are kneading by hand, lightly flour a clean surface and knead by hand for 15 minutes. Pushing the dough back over itself repeatedly.
- Your dough is ready when it becomes smooth, elastic and passes the windowpane test. (stretch a small piece of dough until you can see light through it without tearing).
4)step four, add the fresh yeast
- After kneading for 15 minutes, add the fresh yeast to the dough and knead for an additional 10 minutes, the dough should become smooth, elastic and free from any visible yeast crumbs. Ensuring that the yeast is evenly incorporated is key to a well risen brioche.
5)step five, allow the dough to proof
- Place the dough into a lightly greased bowl and cover it with plastic wrap, this helps retain heat and moisture to create an ideal proofing environment. Best proofing temperature 30ºC (86ºF). Allow the dough to proof for 1 1/2 hours or until it has doubled in size.
- If you don’t have a dough fermentation machine, place the bowl in a warm draft free area.
6)step six, mix in chocolate Chips and portion the dough
- Add chocolate chips to the dough at this stage to avoid them melting during earlier steps. Mix gently, then divide the dough into 8 equal portions. Weighing them can ensure uniformity for even cooking.
7)step seven, stuff with nutella
- Take each portion of the dough and shape it into a small ball. Flatten slightly and add a spoonful of Nutella to the center. Leaving a small boarding around the edges for sealing. Pinch the edges tightly to ensure no Nutella escapes during baking. Roll the dough back into a smooth ball shape.
8)step eight, second proofing
- Place each stuffed dough ball into a greased baking pan, leaving space between each one to allow for expansion. Cover with plastic wrap and proof again at 30ºC (86ºF) for about 30 minutes. While the dough proofs, prepare an egg wash by whisking half an egg and a tablespoon of heavy cream. This will give the brioche a glossy, golden finish after baking.
9)step nine, bake the brioche
- Preheat the oven at 160ºC (320ºF). Bake fro 30 to 35 minutes or until golden brown outside. Ovens can vary, so monitor your brioche closely as it bakes. Adjust timing if necessary.
Nutrition
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