1)First step, sponge

1. 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.
2. Mix the ingredients until well combined, let this mixture sit covered for about 15 minutes.

2)Second step, dough ingredients

1. 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.
2. You can now add the rest of the dough ingredients, granulated sugar, egg and soft butter.

3)Third step, knead dough

1. 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.
2. 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.

4)Forth step, proof dough

1. 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.
2. In a baking pan lined with parchment paper add 6 scoops of chocolate spread leaving enough distance one from the other and freeze them.

5)Fifth step, shape

1. Sepárate the dough into 6 equal sections, gently roll the dough between your hands until they form a round shape.

6)Sixth step, nutella

1. 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.

7)Seventh step, proof

1. 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).
2. 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.

8)Eight step, bake

1. Bake at 160 C or 320 F for about 15-20 minutes or until golden brown.

9)Ninth step, chocolate

1. 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)
2. 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.