Name: Nutella sweet brioche
Cook time: PT-492434H48M59S
Ingredients: 1 tsp granulated sugar; 3 1/4 tsp (10 g) active dry yeast; Slightly over ½ cup (130 ml) of warm milk; 2 eggs; 2 ½ cups plus 2 tbsp (315 g) all-purpose flour; 2 ½ tbsp (35 g) granulated sugar; ½ tsp salt; 3 ½ tbsp (50 g) unsalted room temperature butter; ¾ cup 12 tbsp Nutella; 1 egg; 1 tbsp granulated sugar (to top the brioche)

Description

Nutella sweet brioche. They’re sweet, buttery brioche bread stuffed with Nutella. Crispy exterior, fluffy crumb. Recipe in cups and grams.

Ingredients

DOUGH

1 tsp granulated sugar
3 1/4 tsp (10 g) active dry yeast
Slightly over ½ cup (130 ml) of warm milk
2 eggs
2 ½ cups plus 2 tbsp (315 g) all-purpose flour
2 ½ tbsp (35 g) granulated sugar
½ tsp salt
3 ½ tbsp (50 g) unsalted room temperature butter

FILLING

¾ cup 12 tbsp Nutella

EGGWASH

1 egg
1 tbsp granulated sugar (to top the brioche)

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Instructions

Start by preparing the yeast mixture. In a mixing bowl or the bowl from the stand mixer, combine 1 tsp granulated sugar, 3 ¼ tsp (10 g) active dry yeast, and slightly over ½ cup (130 ml) warm milk. Let the mixture rest for 10-15 minutes. It should become foamy.
To the same bowl, add 2 eggs, 2 ½ cups plus 2 tbsp (315 g) all-purpose flour, 2 ½ tbsp (35 g) granulated sugar, and ½ tsp salt. Knead in the stand mixer for 15 minutes, using the dough hook attachment at medium-low speed. After 15 minutes, add 3 ½ tbsp (50 g) unsalted room temperature butter and knead for 10 more minutes.
Cover the dough with plastic wrap. Let the dough proof for 1 hour and 30 minutes in a warm environment, 81°F 27°C.
After 1 hour and 30 minutes the dough should double in size
Separate the dough into 8 equal parts. Shape each one into a ball to make sure we have a smooth surface to work with. Add about 1 ½ tbsp of Nutella inside of each one, grab the sides and put them in the middle, leaving about 1-2 fingers space, then starting from the bottom (side that is closest to you, start rolling it. Press the end of the dough so the Nutella doesn’t escape.
Place all of the brioche into a pan with parchment paper. Cover in plastic wrap and proof again for 30 minutes.
Preheat the oven to 355°F (180 °C). Beat 1 egg and brush all of the brioche with it. Sprinkle 1 tbsp of granualted sugar all over the top of the brioches and bake for 20-25 minutes. They should look golden brown.
You can brush butter over the brioche after it is baked to have a shiny look.

Nutrition

Serving Size: 1 brioche/8
Calories: 430 kcal
Sugar: 16 g
Sodium: 190 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 80 mg