Another day, another Nutella creation, and this one might just be your new favorite. Today, we’re bringing you a sweet and irresistible Twisted Nutella Brioche recipe. It’s soft, buttery, and filled with rich Nutella in every bite.

If you loved our last Nutella brioche recipe, you’ll be just as obsessed with this one.

The difference? This version uses slightly different dough ingredients, creating individual twisted brioche that are as beautiful as they are delicious. Perfect for breakfast, brunch, or an afternoon treat with coffee.

Making brioche is always such a fun and satisfying process, especially when it turns out exactly how you envisioned it, soft, fluffy, golden brown, and perfectly sweet. You want it to be filled with plenty of Nutella, but balanced so it’s indulgent without being overly sweet.

We always take inspiration from our previous recipes, refining techniques and testing new methods to achieve even better results each time.

The process itself is so rewarding, from kneading the dough to watching that perfect rise in the oven — it’s the kind of bake that reminds you why homemade is always worth it.

The perfect Nutella brioche is:

Sweet but not overly sweet
Golden brown
Soft and fluffy on the inside with a perfect crumb
Easy to prepare with simple steps
Richly flavorful

Understand the Brioche dough

Brioche is a classic enriched dough, which means it contains butter, eggs, and sugar in addition to flour, yeast, and milk. These extra ingredients give the dough its signature tender, rich, and slightly sweet texture—far more luxurious than a standard bread.

One of the most important aspects of working with brioche is gluten development. Kneading the dough properly creates the structure needed to support the buttery richness while still keeping the interior soft and fluffy. The result is a dough that rises beautifully and bakes into a loaf that is light, airy, and melt-in-your-mouth delicious.

Because this dough is enriched and slightly sticky, patience is key. Allowing proper kneading, resting, and chilling ensures that the brioche will be easy to shape and twist, producing those perfect swirls of Nutella inside.

About active dry yeast

Active dry yeast is a type of leavening agent that helps bread and enriched doughs, like brioche, rise. It comes in small granules and needs to be activated in warm liquid (milk or water) before being added to the dough. Fresh, properly proofed yeast ensures your brioche develops a light, airy texture and a perfect rise.

When using active dry yeast:

Make sure it’s fresh—old yeast can result in dense or flat bread.
Proof it in liquid that’s warm but not hot (around 38–43°C / 100–110°F) to avoid killing the yeast.
Once foamy, it’s ready to mix into your dough for fluffy, soft, and flavorful results.

Using active dry yeast correctly is key to achieving bakery-quality brioche at home.

Key ingredients and why they work

All-Purpose Flour: Provides the structure for the brioche, giving it the strength to rise while remaining soft and tender.
Granulated Sugar: Adds sweetness to the dough and also serves as food for the yeast, helping the dough rise properly.
Active Dry Yeast: Our reliable leavening agent, activated with warm milk, ensures a consistent and fluffy rise.
Whole Milk: Used instead of water for a richer, more flavorful dough, contributing to tenderness and color.
Butter: Added after initial kneading, this soft, room-temperature butter enriches the dough and gives it a luxurious, tender crumb.
Salt: Enhances all the flavors in the dough without overpowering the sweetness.
Eggs: Provide richness, structure, and a golden hue to the finished brioche.
Nutella: The star of the filling, spreading between the layers for decadent chocolate-hazelnut swirls in every bite.

Perfect kneading

To achieve a perfectly smooth and elastic brioche dough, start by kneading the dough without the butter. After about 10 minutes of kneading, add the soft, room-temperature butter and continue kneading until fully incorporated.

If you are using a stand mixer, it’s helpful to knead slightly by hand first after adding the butter. This prevents the dough from becoming too slippery in the mixer. Kneading by hand allows the butter to incorporate evenly and gives the dough a slightly sticky, manageable texture. Once the butter is fully mixed in, you can return the dough to the mixer for the final kneading.

Proper kneading is essential to develop gluten, which provides structure and ensures a soft, fluffy, and tender brioche.

Shaping the perfect twisted Nutella brioche

Start with your enriched brioche dough, weighing approximately 760 g. Divide it into 11 equal portions, each weighing about 69 g.

Roll each portion into a smooth ball. They don’t need to be perfectly round, but smoother dough will be easier to roll out later.

Once the balls are ready, use a rolling pin to flatten each piece slightly. On the top edge of each piece, place a spoonful of Nutella. To help the Nutella stick, you can lightly brush the dough with water along the edge before sealing it.

Next, cut the dough into strips as needed and gently roll each piece to create the signature shape of Nutella inside.

Different variations of filling

While this recipe works perfectly with Nutella, you can easily swap in other delicious fillings to create your own twist on the classic brioche. Some ideas include:

Chocolate: Melted chocolate or chocolate chips for a rich, gooey center.
Pastry Cream: Smooth and creamy, adding a light, custardy sweetness.
Vanilla Custard: Classic and comforting, with a silky texture.
Chocolate Ganache: Decadent and glossy, perfect for chocolate lovers.

These variations allow you to customize the brioche to your taste, making it perfect for breakfast, brunch, or a special treat.

Baking temperature

Getting the oven temperature just right is crucial for a perfectly baked brioche.

If the temperature is too high:

The brioche may be raw in the center while becoming too toasty on the outside.
The dough can crack or deform, resulting in uneven shaping.
The loaf may not bake evenly or achieve the soft, tender crumb you want.

If the temperature is too low:

Baking will take much longer.
The dough may not rise properly and remain flat.
The brioche will lack a beautiful golden color.
The interior can become dense, gummy, and unpleasant.

For this recipe, the optimal temperature is 180°C (356°F), with a baking time of 20 to 25 minutes in a preheated oven. Preheating ensures your brioche starts baking evenly from the moment it enters the oven.

To achieve a golden, glossy finish, brush the dough with an egg wash (beaten egg) before baking. Remember, every oven is different—brands, models, and age all affect baking times. Always check your brioche at the minimum recommended time in the recipe to prevent overbaking and adjust as needed.

The perfect finish

Whenever you see a shiny, glossy brioche or bread, it’s usually thanks to a finishing touch like butter. For this Nutella Twisted Brioche, you can brush the baked loaf with melted butter. This step is completely optional, but it will give your brioche a beautiful, glossy appearance and enhance the flavor, making it taste even richer and more indulgent.

Brushing with butter after baking is an easy way to elevate both the look and the taste of your brioche, giving it that irresistible bakery-quality finish.

Pro tips for the perfect brioche

Use room temperature ingredients: Ensure your eggs and butter are at room temperature for even mixing and a smooth, elastic dough.
Make sure the active dry yeast is fresh: Fresh yeast will properly proof the dough, ensuring a light and fluffy brioche rather than a dense loaf.
Be patient when adding butter: Add the butter gradually after the initial kneading to avoid a greasy or overly sticky dough.
Preheat the oven: Always preheat your oven so the brioche starts baking evenly and develops a perfect golden crust.
Proper kneading is key: Knead until the dough is smooth and elastic to develop enough gluten for a soft, tender crumb.
Egg wash for shine: Brush the brioche with beaten egg before baking to achieve a glossy, golden crust.
Don’t overfill: A spoonful of Nutella per portion is enough to get rich swirls without the dough spilling over.
Optional butter finish: Brushing with melted butter after baking gives extra shine and flavor.

These tips will help ensure your brioche is fluffy, flavorful, and bakery-perfect every time.

Special tools you need

Having the right tools makes baking this Nutella Twisted Brioche much easier and more enjoyable:

Stand Mixer with Dough Hook: Highly recommended for kneading the enriched dough, especially after adding the butter.
Mixing Bowl: For combining and proofing the dough.
Rolling Pin: Essential for rolling out each portion of dough evenly.
Rectangular Pan: Perfect for arranging the twisted brioche for baking. We couldn’t find the exact pan used for this recipe, but we linked an excellent alternative.
Sharp Knife or Bench Scraper: For cutting the dough into strips for twisting.
Dough Proofer: Optional but helpful for consistent rising and perfect texture.

These tools will help ensure your brioche is beautifully shaped, evenly baked, and visually stunning.

How to store and serve

This Nutella Twisted Brioche is best enjoyed warm, straight from the oven or lightly toasted. The soft, buttery layers and rich chocolate-hazelnut swirls are at their peak flavor and texture when served fresh.

To keep your brioche always fresh:

Freeze after cooling: Once the brioche has completely cooled, wrap it tightly in plastic wrap and place it in a freezer bag.
Defrost and warm: Thaw overnight at room temperature, then warm gently in the oven before serving to enjoy that freshly baked taste anytime.

For shorter storage:

Room Temperature: Keep the brioche in an airtight container or wrapped in plastic wrap for up to 2 days.

Avoid refrigerating brioche, as it can dry out the soft, tender crumb. Following these tips will keep your twisted brioche fresh, flavorful, and irresistible whenever you want it.

Proofing tip

When proofing your brioche dough, it’s very important to maintain a stable temperature. Factors like cold weather, drafts, or wind can disrupt the rising process and affect the texture of your brioche.

For regular bakers, investing in a dough proofer is highly recommended—it ensures consistent, controlled conditions for perfect rises every time.

This simple tool can make a huge difference, especially when baking enriched doughs like brioche.

Brod & Taylor Proofer

Buy Now →

FAQ

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the brioche dough a day in advance. After the first knead and rise, cover it tightly and refrigerate overnight. Bring it to room temperature before shaping and baking for the best results.

My dough is too sticky. What should I do?

Lightly flour your hands and work surface when rolling, but avoid adding too much flour, which can dry out the brioche. A short chill in the refrigerator can also make sticky dough easier to handle.

Why didn’t my bread rise enough?

Check that your yeast is fresh and that the dough has proofed in a stable, warm environment. Drafts, cold weather, or incorrect temperatures can prevent proper rising. Using a dough proofer can help ensure consistent results.

Can I freeze the brioche?

Yes! Freeze once the brioche has fully cooled. Wrap tightly in plastic wrap and place in a freezer bag. Defrost overnight at room temperature and warm gently in the oven for that freshly baked taste anytime.

How do I know when the brioche is perfectly baked?

The top should be golden brown and glossy. Gently tap the bottom—if it sounds hollow, it’s done. Using an egg wash before baking helps achieve a beautiful shine.

Can I make smaller or larger loaves?

Yes, the dough can be shaped into smaller individual buns or one larger loaf. Just adjust the baking time accordingly—smaller pieces bake faster, while a larger loaf may need a few extra minutes.

Making this recipe was honestly so much fun! We enjoyed the whole process from start to finish, and the results were absolutely delicious.

If you try this recipe, make sure to leave us a review—we’d love to hear how your Nutella Twisted Brioche turns out!

Twisted Nutella brioche