Nutella was invented in 1946 because WWII chocolate rationing forced Italian bakers to stretch cocoa with hazelnuts.
Nutella Brioche
Calling all Nutella lovers! Get ready to indulge in the heavenly delight of Nutella Brioche, where soft, buttery dough meets luscious swirls of rich hazelnut chocolate. With just a few simple ingredients like fluffy yeast and velvety Nutella, this treat is perfect for breakfast or a sweet afternoon snack. Dive into this warm, gooey masterpiece and let every bite transport you to dessert paradise!
Prep
60
min
Cook
20
min
Serves
5
people
Level
intermediate
The Story
This Italian-French love affair started in 1960s Turin when Pietro Ferrero's hazelnut spread met traditional French brioche technique—Piedmontese bakers discovered that wrapping their local Nutella in buttery French dough created something neither country could claim alone, turning a wartime rationing substitute into Europe's most indulgent breakfast pastry that makes croissants look positively restrained.
Regional Twist
In Lyon's boulangeries, they replace regular sugar with muscovado and fold chopped hazelnuts directly into the dough alongside the Nutella, creating textural fireworks that proper Lyonnais swear beats any Parisian version.
📝 Ingredients
Shopping List
- 1 egg
- 1 egg yolk
- 100 ml milk
- nutella (to taste)
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 275 g flour
- salt (to taste)
- sugar (to taste)
- yeast (to taste)
👨🍳 Instructions
- 1
In a bowl, mix warm milk, sugar, and fresh yeast until dissolved.
- 2
Add the egg, flour, salt, and soft butter to the mixture and knead until smooth.
- 3
Let the dough rise in a warm place until doubled in size.
- 4
Divide the dough into 5-7 equal pieces and shape them into balls.
- 5
Flatten each ball and add a spoonful of Nutella in the center, then seal the dough.
- 6
Place the balls on a baking tray and let them rise again for about 30 minutes.
- 7
Preheat the oven to 180°C (356°F).
- 8
Brush the tops with a mixture of egg yolk and milk.
- 9
Bake for 15-20 minutes or until golden brown.
💡 Pro Tips
- ✓Warm your milk to exactly 100-110°F (38-43°C) because temperatures above 120°F will kill the yeast enzymes, while below 95°F slows fermentation by 50%.technique100-110°F
- ✓Knead brioche dough for 12-15 minutes until it passes the windowpane test, as the high butter content requires extended gluten development to create the characteristic tender crumb.timing12-15 minutes
- ✓Use butter at 65-68°F (room temperature) because cold butter won't incorporate properly and will create dense pockets, while too-warm butter breaks the emulsion.ingredient65-68°F
- ✓Chill your Nutella for 30 minutes before filling to prevent it from melting during shaping, which causes filling to leak and creates uneven baking.technique30 minutes
- ✓Bake at 340°F (170°C) instead of 356°F to prevent the high sugar content in Nutella from burning while ensuring the enriched dough cooks through completely.equipment340°F
Share this recipe
Prep
60
min
Cook
20
min
Serves
5
people
Level
intermediate
Share this recipe
Nutella was invented in 1946 because WWII chocolate rationing forced Italian bakers to stretch cocoa with hazelnuts.
Nutella Brioche
Calling all Nutella lovers! Get ready to indulge in the heavenly delight of Nutella Brioche, where soft, buttery dough meets luscious swirls of rich hazelnut chocolate. With just a few simple ingredients like fluffy yeast and velvety Nutella, this treat is perfect for breakfast or a sweet afternoon snack. Dive into this warm, gooey masterpiece and let every bite transport you to dessert paradise!
The Story
This Italian-French love affair started in 1960s Turin when Pietro Ferrero's hazelnut spread met traditional French brioche technique—Piedmontese bakers discovered that wrapping their local Nutella in buttery French dough created something neither country could claim alone, turning a wartime rationing substitute into Europe's most indulgent breakfast pastry that makes croissants look positively restrained.
Regional Twist
In Lyon's boulangeries, they replace regular sugar with muscovado and fold chopped hazelnuts directly into the dough alongside the Nutella, creating textural fireworks that proper Lyonnais swear beats any Parisian version.
📝 Ingredients
Shopping List
- 1 egg
- 1 egg yolk
- 100 ml milk
- nutella (to taste)
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 275 g flour
- salt (to taste)
- sugar (to taste)
- yeast (to taste)
👨🍳 Instructions
- 1
In a bowl, mix warm milk, sugar, and fresh yeast until dissolved.
- 2
Add the egg, flour, salt, and soft butter to the mixture and knead until smooth.
- 3
Let the dough rise in a warm place until doubled in size.
- 4
Divide the dough into 5-7 equal pieces and shape them into balls.
- 5
Flatten each ball and add a spoonful of Nutella in the center, then seal the dough.
- 6
Place the balls on a baking tray and let them rise again for about 30 minutes.
- 7
Preheat the oven to 180°C (356°F).
- 8
Brush the tops with a mixture of egg yolk and milk.
- 9
Bake for 15-20 minutes or until golden brown.
💡 Pro Tips
- ✓Warm your milk to exactly 100-110°F (38-43°C) because temperatures above 120°F will kill the yeast enzymes, while below 95°F slows fermentation by 50%.technique100-110°F
- ✓Knead brioche dough for 12-15 minutes until it passes the windowpane test, as the high butter content requires extended gluten development to create the characteristic tender crumb.timing12-15 minutes
- ✓Use butter at 65-68°F (room temperature) because cold butter won't incorporate properly and will create dense pockets, while too-warm butter breaks the emulsion.ingredient65-68°F
- ✓Chill your Nutella for 30 minutes before filling to prevent it from melting during shaping, which causes filling to leak and creates uneven baking.technique30 minutes
- ✓Bake at 340°F (170°C) instead of 356°F to prevent the high sugar content in Nutella from burning while ensuring the enriched dough cooks through completely.equipment340°F