1)First step, sponge

1. 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

1. 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.

3)Third step, Knead the dough

1. 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.

4)Forth step, first dough rise

1. 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

1. 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

1. 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

1. 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.

8)Eight step, rise dough

1. 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 ).

9)Ninth step, Bake

1. 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.
2. 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

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