Nutella was invented in 1946 because WWII chocolate rationing forced Italian bakers to stretch cocoa with hazelnuts.
Nutella Brioche
Indulge in the ultimate treat with our luscious Nutella brioche! This fluffy, buttery bread is generously swirled with rich Nutella, creating a heavenly experience with every bite. With just a handful of simple ingredients and a touch of patience, you’ll be savoring warm, gooey goodness in no time!
Prep
90
min
Cook
20
min
Serves
12
people
Level
intermediate
The Story
This Italian-French love affair started in 1944 when Pietro Ferrero in Piedmont couldn't afford enough cocoa for his chocolates, so he bulked it up with local hazelnuts—then French bakers in Lyon discovered this hazelnut spread transformed their traditional brioche into something that made Parisians queue around blocks like they were buying concert tickets for The Beatles.
Regional Twist
In Naples, they replace half the regular flour with semolina flour and fold the Nutella with ricotta cheese, creating a texture that's simultaneously creamy and grainy—like eating a cloud made of cannoli filling.
📝 Ingredients
Shopping List
- 2 units eggs
- 250 ml milk
- to taste units nutella
Pantry Items
Amounts also listed in instructions below
- 100 g butter
- 500 g flour
- salt (to taste)
- 100 g sugar
- yeast (to taste)
👨🍳 Instructions
- 1
Dissolve the yeast in warm milk and combine it in a bowl with sugar.
- 2
Once the sugar has dissolved, add the eggs.
- 3
Add flour and salt; use a wooden spoon to mix until the dough becomes compact.
- 4
Transfer the dough to a flat surface and add butter, one cube at a time, until smooth and compact.
- 5
Place the dough back in the bowl, cover with a cloth, and let it rise for at least 1 hour.
- 6
Once doubled in size, divide the dough into balls of 50/60g.
- 7
Roll each ball into a rectangular shape, fill with Nutella, and fold into strips.
- 8
Let the brioche rise on the baking tray, covered with a cloth, for 30 to 40 minutes.
- 9
Brush the brioche with milk (or egg yolk) and bake at 180°C for 15 to 20 minutes or until golden.
💡 Pro Tips
- ✓Warm your milk to exactly 105-110°F because temperatures above 115°F will kill the yeast, while below 100°F won't activate it properly for optimal fermentation.technique105-110°F
- ✓Add butter at 65-68°F (cool room temperature) and incorporate one cube at a time to create a proper emulsion - cold butter won't blend and warm butter will break the gluten structure.ingredient65-68°F
- ✓Proof your first rise at 75-80°F for exactly 60-90 minutes until doubled, as brioche's high fat content slows fermentation compared to lean doughs by approximately 30%.timing75-80°F, 60-90 minutes
- ✓Roll dough to 1/8-inch thickness before adding Nutella to prevent filling from leaking during the second rise, as thicker dough creates weak seal points.technique1/8-inch thickness
- ✓Brush tops with egg wash (1 egg + 2 tbsp cream) 5 minutes before baking to achieve the characteristic golden brioche color through Maillard reaction enhancement.technique1:2 ratio egg to cream
Share this recipe
Prep
90
min
Cook
20
min
Serves
12
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
Indulge in the ultimate treat with our luscious Nutella brioche! This fluffy, buttery bread is generously swirled with rich Nutella, creating a heavenly experience with every bite. With just a handful of simple ingredients and a touch of patience, you’ll be savoring warm, gooey goodness in no time!
The Story
This Italian-French love affair started in 1944 when Pietro Ferrero in Piedmont couldn't afford enough cocoa for his chocolates, so he bulked it up with local hazelnuts—then French bakers in Lyon discovered this hazelnut spread transformed their traditional brioche into something that made Parisians queue around blocks like they were buying concert tickets for The Beatles.
Regional Twist
In Naples, they replace half the regular flour with semolina flour and fold the Nutella with ricotta cheese, creating a texture that's simultaneously creamy and grainy—like eating a cloud made of cannoli filling.
📝 Ingredients
Shopping List
- 2 units eggs
- 250 ml milk
- to taste units nutella
Pantry Items
Amounts also listed in instructions below
- 100 g butter
- 500 g flour
- salt (to taste)
- 100 g sugar
- yeast (to taste)
👨🍳 Instructions
- 1
Dissolve the yeast in warm milk and combine it in a bowl with sugar.
- 2
Once the sugar has dissolved, add the eggs.
- 3
Add flour and salt; use a wooden spoon to mix until the dough becomes compact.
- 4
Transfer the dough to a flat surface and add butter, one cube at a time, until smooth and compact.
- 5
Place the dough back in the bowl, cover with a cloth, and let it rise for at least 1 hour.
- 6
Once doubled in size, divide the dough into balls of 50/60g.
- 7
Roll each ball into a rectangular shape, fill with Nutella, and fold into strips.
- 8
Let the brioche rise on the baking tray, covered with a cloth, for 30 to 40 minutes.
- 9
Brush the brioche with milk (or egg yolk) and bake at 180°C for 15 to 20 minutes or until golden.
💡 Pro Tips
- ✓Warm your milk to exactly 105-110°F because temperatures above 115°F will kill the yeast, while below 100°F won't activate it properly for optimal fermentation.technique105-110°F
- ✓Add butter at 65-68°F (cool room temperature) and incorporate one cube at a time to create a proper emulsion - cold butter won't blend and warm butter will break the gluten structure.ingredient65-68°F
- ✓Proof your first rise at 75-80°F for exactly 60-90 minutes until doubled, as brioche's high fat content slows fermentation compared to lean doughs by approximately 30%.timing75-80°F, 60-90 minutes
- ✓Roll dough to 1/8-inch thickness before adding Nutella to prevent filling from leaking during the second rise, as thicker dough creates weak seal points.technique1/8-inch thickness
- ✓Brush tops with egg wash (1 egg + 2 tbsp cream) 5 minutes before baking to achieve the characteristic golden brioche color through Maillard reaction enhancement.technique1:2 ratio egg to cream