Nutella stuffed brioche offers a heavenly experience for those who savor the luxurious combination of rich, velvety hazelnut chocolate spread and chocolate chips encased in a soft buttery brioche bread. This delicious treat is perfect for a breakfast, brunch or dessert providing a perfect blend of textures and flavors that promise to tantalize your taste buds.

Everything you’ll find in this recipe post!

before cooking

materials

different flavors

tips

questions

process

more recipes

full recipe

printable recipe

Before cooking

Click here for the link of everything we used for this recipe.

-Assemble all your ingredients and materials you need for this recipe.

– confirm that all the ingredients, specially the yeast are fresh and readily available. Use your food scale to ensure precise measurements of each ingredient, which is viral for consistency.

– arrange your workspace, ensuring its clean and organized with all tools and ingredients within easy reach.

– if you keep the Nutella in the fridge make sure to leave it in the counter so its easier to scoop later when we need it.

Materials

you’ll need to make this Nutella stuffed brioche

Stand mixer with dough hook, to knead the dough
measuring cups and spoons or food scale to ensure precise measurements
mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
rolling pin, essential for flattening the dough
bread pan or any oven safe pan you have, to cook the Nutella stuffed brioche
dough scraper, to cut the dough into four equal parts
Food safe brush, for the egg wash before oven and to spread the butter on top of it after it bakes.

different flavors

If you don’t like chocolate spread but still wanna make this brioche stuffed treat here you have some other options you’ll love!

-cheesecake peach stuffed brioche

-cherries

-apple stuffed brioche

-pistacho spread

-white chocolate

-jam

Tips

– Make sure your yeast is alive and the water is not too hot to activate it. If you use an expired yeast, the brioche will not be fluffy and will not grow in size.

– Allow the dough to rest for 1h 30 minutes the first time and the second time 30 more minutes.

– Do not overfill the brioche with chocolate, if you add to much chocolate it will spill everywhere.

– Don’t rush the baking time by changing the temperature, if it cooks at a really high temperature it will cook the outside too fast and be completely raw on the inside. It will also crack the bread because of a temperature shock. I like to bake at 345F 170C for the best results.

– To give it that beautiful color make sure you beat one egg, mix it with heavy cream and then, make sure to brush the bread with this mixture right before baking.

– For a shiny appearance, brush the bread with some butter.

– If you don’t think you can finish the brioches the same day make sure to freeze them once they cool down a little and then just reheat them before eating, this will make the brioche taste like fresh every time.

Questions

can instant or fresh yeast be used instead of active dry yeast?

Yes to both of them. You don’t need to activate them before using. When using fresh yeast i recommend you don’t add it at the begging of kneading if it’s too hot because it starts working too fast and you don’t want the dough to start proofing while its kneading.

For instant yeast, you’ll need 3 grams.

For fresh yeast, you’ll need 8 grams.

Here is the link to the website i used to know the exact measurements of yeast you’ll need for this recipe, https://www.omnicalculator.com/food/yeast-converter

Can i make the dough the day before?

Yes, you can make the dough and allow it to proof in the fridge, the next day make sure to leave it in the counter for about 1h and then you can start shaping it.

What should i do if my dough doens’t rise?

Ensure that the yeast is fresh and not expired and that the water was at the right temperature. If you are using active dry yeast, if the water is too cold it doesn’t start working and if the water is too hot it will kill the yeast from excess heat.

This is how you want you sponge mixture to look like before using it

If the yeast mixture looked like this but the dough didn’t rise it could be an environment temperature issue. The dough needs to be in a warm environment to facilitate rising, if it’s in a cold place it will take so many hours to rise.

How should i Store leftover brioche?

Homemade breads tend to get dry really fast because they don’t have any preservatives so the best thing you can do to store your leftover Nutella stuffed brioche is freezing it.

Bake the brioche and separate the ones you think you and your family will eat that same day, the rest allow them to cool down a little and them put them in ziplock bags and freeze adding the date and name of product to the bag for easier identification. Whenever you wanna eat a brioche, put it in the microwave and it will taste fresh.

How can i still make this recipe if im allergic to nuts?

You have different options, you can try to find a chocolate spread to use that doesn’t have any nuts, allergy friendly or you can use chocolate ( nuts free )

Process

More recipes

brioches

– strawberry cheesecake brioche

– soft Nutella swirl bun

– cookie dough rolls

RECIPE

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

Ingredients

dough

4 grams active dry yeast
40 grams warm water
1 teaspoon granulated sugar

220 grams all purpose flour
40 grams milk
35 grams granulated sugar
20 grams butter
1 egg
1 teaspoon salt

Filling

8 tablespoons nutella
40 grams chocolate chips

1 egg
2-3 tablespoons heavy cream

Butter

Step by step

dough

1)First step, sponge

In a small bowl mix lukewarm water with active dry yeast and granulated sugar. Allow it to sit approximately for 10 minutes or until it becomes frothy.

2)Second step, dough ingredients

In a separate bowl or the bowl from the stand mixer, add all purpose flour, granulated sugar, salt, room temperature butter, milk and one egg. Then, add the yeast mixture we prepared before.

knead

3)Third step, Knead the dough

Attach the dough hook to your and mixer and begin miking on low speed. Knead the dough for about 15 minutes or until it becomes smooth and elastic. The dough should pull away from the sides of the bowl but remain slightly sticky to the touch. Transfer the dough in a clean and greased bowl.

first rise

4)Forth step, first dough rise

Allow the dough to rise in a warm area until it doubles in size, this typically takes 1 h and 30 minutes but it could take some more time, depending on the ambient temperature. Cover with plastic wrap.

5)Fifth step, Divide dough

Once doubled in size gently punch down the dough to deflate it and release any trapped air. Divide the dough into four equal parts using a dough scraper. Roll each portion into a smooth ball, ensure there are no seams visible.

6)Sixth step, flatten

Using a rolling pin, flatten each ball into an oval shape and then place the Nutella all over the middle trying not to get on the sides too much or it will spill everywhere. Then, spread chocolate chips on top. Should look something like the picture.

7)Seventh step, shape

Carefully bring the edges a little to the center depending on how big you want your brioche to be and do as you can see in the picture stretching it as you go to the end.

second rise

8)Eight step, rise dough

Grease a clean and dry oven safe pan and transfer the dough to the pan leaving space between them for expansion ( if you can ). Cover with plastic wrap and allow them t rise for additional 30 minutes. Preheat the oven to 345 F ( 170 C ).

bake

9)Ninth step, Bake

Crack one egg into a small bowl and beat it with a fork then add heavy cream and mix, this mixture will give the brioche a glossy golden finish. Using a pastry brush, gently brush the egg wash over the surface of each dough ball, ensuring even coverage.

Place the baking sheet in the preheated oven and bake for 20 to 25 minutes until the brioche is golden brown and emits a rich aroma. Remove it from the oven.

final

Brush some butter on top of the brioche for an extra glossy look.

Nutella stuffed brioche

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Servings

Calories 589 kcal