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Nutella sweet brioche

Recipe by Archersfood

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

  • Total Time0 hours
  • Yield8 brioche

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)

Instructions

  1. 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.
  2. 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.
  3. Cover the dough with plastic wrap. Let the dough proof for 1 hour and 30 minutes in a warm environment, 81°F 27°C. 
  4. After 1 hour and 30 minutes the dough should double in size
  5. 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.
  6. Place all of the brioche into a pan with parchment paper. Cover in plastic wrap and proof again for 30 minutes.
  7. 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.
  8. You can brush butter over the brioche after it is baked to have a shiny look.
  • proofing time: 2 hour 15 minutes
  • Cook Time: 20-25 minutes

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

Find it online: https://archersfood.com/nutella-sweet-brioche/