This Nutella stuffed brioche has an outside of dark chocolate and hazelnut, it is a delicious pastry treat. The brioche is so soft and fluffy and it is filled with a generous amount of chocolate spread.
It’s the perfect combination of flavors and textures, the outside layer has the crunch of the hazelnut and you could keep the brioche in the fridge for 10 minutes to harden the chocolate so its 10 times better.
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index
1)what’s a nutella stuffed brioche
2)list of ingredients
3)different flavors
4)tips
5)how to make it
6)process
7)more recipes
8)full recipe
9)printable recipe
whats a Nutella stuffed brioche
A nutella brioche is normally a sweet bread filled with Nutella. It’s super soft and buttery and it combines perfectly with the delicious chocolate spread.
You can use whatever chocolate spread brand you have for this, they all work perfectly fine. It’s best to eat when its warm and they’re the perfect treat for anyone who loves chocolate.
Ingredients
YOU NEED
- all purpose flour
- water
- granulated sugar
- egg
- active dry yeast
- butter
Ingredients
YOU NEED
- nutella
- Dark chocolate
- hazelnut
different flavors
You can actually make different versions of this brioche. It doesn’t always have to be sweet, you could also try some savory options.
sweet
Strawberry cheesecake.
Peach cobbler.
Kinder bueno,
custard.
berries.
savory
Turkey bacon and cheese
ham and cheese.
spinach and feta cheese.
Tips
for the dough
1)make sure the yeast is not dead, you should see bubbles after 10-15 minutes on your sponge
2)knead it for enough time that will make it soft, but don’t knead it for too long or it will star to ‘break’ and it will become tough
filling and exterior
1)it’s better if you freeze the Nutella and then use it, it will be easier to work with and less messier
2)you can put them in the fridge or freezer so the chocolate from outside becomes hard, don’t leave it for too long or the Nutella filled brioche is gonna get too cold and i personally like to eat them warm.
how to make it
We start by making the dough for this recipe, we knead it using a stand mixer for about 15 minutes and we allow it to proof in a warm place and we freeze the Nutella.
Once the dough has proofed we shape it and allow it to proof again. We bake them in a pre heated oven and then we cover them with hazelnut and melted chocolate.
Process
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
dough
sponge
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon active dry yeast
- 80 grams warm water
dough ingredients
- 220 grams all purpose flour
- 1 egg
- 40 grams granulated sugar
- 20 grams soft butter
egg wash
- 1 egg
filling
- 6 tablespoons Nutella
exterior
- 70 grams dark chocolate (you can use milk chocolate instead)
- chopped hazelnuts
Step by step
dough
1)First step, sponge
To make the perfect Nutella stuffed brioche we need to start by making a sponge or yeast mixture. In a clean and dry bowl combine active dry yeast, warm water and granulated sugar.
Mix the ingredients until well combined, let this mixture sit covered for about 15 minutes.
2)Second step, dough ingredients
After 15 minutes you can see how the mixture starts getting bubbly and frothy indicating that the yeast is active and ready to use for this recipe. Sift all purpose flour and pour it into the sponge.
You can now add the rest of the dough ingredients, granulated sugar, egg and soft butter.
kneading
3)Third step, knead dough
I like to first mix the ingredients using a spatula and then i transfer it into a stand mixer. Use the dough hook attachment and set it on medium low speed for about 15 minutes.
If you don’t own a stand mixer you can do the same thing using your hands, dust the surface with flour and start working on that dough until it feels more elastic to the touch. It should take about the same time.
first proofing
4)Forth step, proof dough
Transfer the dough into a clean and dry bowl and cover it with plastic wrap. Allow it to proof for about 1h and 30 minutes or until it has doubled in size. I always leave my dough proofing in a dough proofing machine set at 30 C or 86 F.
In a baking pan lined with parchment paper add 6 scoops of chocolate spread leaving enough distance one from the other and freeze them.
shape
5)Fifth step, shape
Sepárate the dough into 6 equal sections, gently roll the dough between your hands until they form a round shape.
6)Sixth step, nutella
Sink the dough, stretching it making space for the Nutella to go inside. Put the frozen Nutella inside and close it, putting all the dough edges together and making sure Nutella is completely inside.
second proof
7)Seventh step, proof
In a greased pan place the brioches leaving enough distance between them and let them proof for 30 minutes in a warm environment (if you have a dough proofing machine set it at 30 C or 86 F).
Preheat the oven at 160 C or 320 F while they are proofing so we can bake them once they’re done proofing. Once they’re proofed you wanna beat one egg and gently brush the brioche with it.
bake
8)Eight step, bake
Bake at 160 C or 320 F for about 15-20 minutes or until golden brown.
final touches
9)Ninth step, chocolate
Melt chocolate in a microwave (Microwave in a bowl in 15 seconds intervals stirring after each interval) or Bain Marie ( fill a pot with some water and add a smaller pot on top with the chocolate, make sure water can’t get inside of the bowl and bring it to the stove at low heat, mix constantly until melted but make sure the water never boils)
and mix it with chopped hazelnut, cover the bun with the chocolate and leave it in the fridge or freezer for about 10 minutes so the outside layer of chocolate has time to harden a little.
nutella stuffed brioche
Ingredients
dough
sponge
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon active dry yeast
- 80 grams warm water
dough ingredients
- 220 grams all purpose flour
- 1 egg
- 40 grams granulated sugar
- 20 grams soft butter
egg wash
- 1 egg
filling
- 6 tablespoons Nutella
exterior
- 70 grams dark chocolate you can use milk chocolate instead
- chopped hazelnuts
Instructions
dough
1)First step, sponge
- To make the perfect Nutella stuffed brioche we need to start by making a sponge or yeast mixture. In a clean and dry bowl combine active dry yeast, warm water and granulated sugar.
- Mix the ingredients until well combined, let this mixture sit covered for about 15 minutes.
2)Second step, dough ingredients
- After 15 minutes you can see how the mixture starts getting bubbly and frothy indicating that the yeast is active and ready to use for this recipe. Sift all purpose flour and pour it into the sponge.
- You can now add the rest of the dough ingredients, granulated sugar, egg and soft butter.
kneading
3)Third step, knead dough
- I like to first mix the ingredients using a spatula and then i transfer it into a stand mixer. Use the dough hook attachment and set it on medium low speed for about 15 minutes.
- If you don’t own a stand mixer you can do the same thing using your hands, dust the surface with flour and start working on that dough until it feels more elastic to the touch. It should take about the same time.
first proofing
4)Forth step, proof dough
- Transfer the dough into a clean and dry bowl and cover it with plastic wrap. Allow it to proof for about 1h and 30 minutes or until it has doubled in size. I always leave my dough proofing in a dough proofing machine set at 30 C or 86 F.
- In a baking pan lined with parchment paper add 6 scoops of chocolate spread leaving enough distance one from the other and freeze them.
shape
5)Fifth step, shape
- Sepárate the dough into 6 equal sections, gently roll the dough between your hands until they form a round shape.
6)Sixth step, nutella
- Sink the dough, stretching it making space for the Nutella to go inside. Put the frozen Nutella inside and close it, putting all the dough edges together and making sure Nutella is completely inside.
second proof
7)Seventh step, proof
- In a greased pan place the brioches leaving enough distance between them and let them proof for 30 minutes in a warm environment (if you have a dough proofing machine set it at 30 C or 86 F).
- Preheat the oven at 160 C or 320 F while they are proofing so we can bake them once they’re done proofing. Once they’re proofed you wanna beat one egg and gently brush the brioche with it.
bake
8)Eight step, bake
- Bake at 160 C or 320 F for about 15-20 minutes or until golden brown.
final touches
9)Ninth step, chocolate
- Melt chocolate in a microwave (Microwave in a bowl in 15 seconds intervals stirring after each interval) or Bain Marie ( fill a pot with some water and add a smaller pot on top with the chocolate, make sure water can’t get inside of the bowl and bring it to the stove at low heat, mix constantly until melted but make sure the water never boils)
- and mix it with chopped hazelnut, cover the bun with the chocolate and leave it in the fridge or freezer for about 10 minutes so the outside layer of chocolate has time to harden a little.
Nutrition
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