1)step one, combine the dry ingredients

1. 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

1. 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

1. Using a stand mixer, attach the dough hook and knead on medium low speed for about 15 minutes.
2. 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.
3. 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

1. 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

1. 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.
2. 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

1. 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

1. 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

1. 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

1. 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.