Nutella & hazelnut brioche

Ingredients

Nutella and Hazelnut Brioche

160 milliliters (2/3 cup) warm milk
1 tablespoon (12.5 grams) sugar
8 grams (0.28 ounces) dry yeast
406 grams (14.3 ounces) flour
57 grams (2 ounces) butter
2 large eggs
Pinch of salt
100 grams (3.5 ounces) Nutella
60 grams (2.1 ounces) roasted hazelnuts

Equipment

Stand Mixer with Hook Attachment
This is essential for mixing and kneading the dough efficiently. If you don't have a stand mixer, a hand mixer with dough hooks or even good old hand mixing will work, though it may take a bit more elbow grease.
Mixing Bowls
You'll need at least two – one for mixing the dough and another for the sourdough if using regular yeast. Stainless steel or glass bowls are best for easy cleaning.
Clingfilm
Useful for covering the dough during the resting periods to keep it from drying out. If you're eco-conscious, a damp towel works just as well!
Rolling Pin
To roll out the dough into a perfect rectangle. Pro tip: dust the rolling pin and surface with flour to prevent sticking.
Round Baking Dish
This helps shape the brioche into its iconic form. A springform pan works great here, too.

Instructions

Step 1

1. 🌰 For the dough, if you are using instant yeast, mix the flour, sugar, salt, and yeast in the mixer bowl, then add the warm milk, eggs, and melted butter. Tip: Use the paddle attachment to mix the ingredients evenly before switching to the hook attachment for kneading.

Step 2

2. 🌰 If you are using regular yeast, make a sourdough starter: dissolve the yeast in warm milk with sugar and leave it for 10 minutes until foamy. Once foamy, add the flour, eggs, and melted butter. Tip: The milk should be warm, not hot, to activate the yeast effectively without killing it.

Step 3

3. 🌰 In both cases, mix with the hook attachment for about 5 minutes until a smooth, homogeneous dough forms. Tip: The dough should be elastic and slightly sticky but not too wet.

Step 4

4. 🌰 Cover the dough with cling film and leave it to rise in a warm place for an hour or until it doubles in size. Tip: An oven with the light on or a warm kitchen corner works well.

Step 5

5. 🌰 Once the dough has risen, place it on a floured surface, cover it with cling film, and let it rest for 10 minutes.

Step 6

6. 🌰 Roll out the dough into a rectangle, spread Nutella evenly over the surface, and sprinkle with chopped hazelnuts. Tip: Use a rolling pin to achieve an even thickness of about 1/4 inch (0.6 cm).

Step 7

7. 🌰 Form a braid with the dough as shown in the video recipe. Tip: Ensure the edges are sealed properly, so the filling doesn't ooze out during baking.

Step 8

8. 🌰 Transfer the braided dough to a round baking dish, cover with foil, and leave it for another 45 minutes to rise.Tip: Parchment paper under the dough can prevent sticking.

Step 9

9. 🌰 Preheat the oven to 347°F (175°C). Bake the brioche until it is golden-brown and a wooden stick inserted in the center comes out clean. This usually takes about 25-30 minutes. Tip: If the top browns too quickly, cover it with foil to prevent it from burning.

Servings

The Nutella and Hazelnut Brioche is not just a treat; it's an experience!

🥐 For a cozy breakfast, serve warm slices right out of the oven with a generous spread of butter. Pair it with a steaming cup of coffee or a frothy cappuccino for the ultimate morning pick-me-up. 🧡

✨ Looking to impress at brunch? Arrange slices of brioche on a beautiful platter and sprinkle with powdered sugar for a touch of elegance. Add a side of fresh berries 🫐 and whipped cream for a truly luxurious touch. 🍓

🌙 Want a delightful dessert? Serve your Nutella and Hazelnut Brioche with a scoop of vanilla ice cream 🍨 and a drizzle of caramel sauce. The combination of warm brioche and cold ice cream is sheer magic! ✨

Variations

Transform this delectable recipe into gluten-free and vegan variants without compromising on flavor!🌱

Gluten-Free
Replace the standard flour with a gluten-free flour blend. Make sure it contains xanthan gum to help the dough rise and give it a chewy texture. Also, check that your yeast is gluten-free!
Vegan
Swap out the butter for plant-based butter or coconut oil, and use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) instead of regular eggs. Don't forget to use a vegan Nutella alternative!

Faq

Why is my dough not rising?
This could be due to old or inactive yeast. Always check the expiration date on your yeast package and make sure your milk is warm, not hot, to activate the yeast properly.
Can I use a different filling instead of Nutella and hazelnuts?
Absolutely! Try using fruit preserves, peanut butter, or even a cinnamon-sugar mix for a different twist.
How do I ensure my brioche has a golden crust?
Brush the brioche with an egg wash before baking. This gives it a beautiful glossy, golden crust.
Can I prepare the dough in advance?
Yes! Prepare the dough up to the first rise, then refrigerate it overnight. Let it come to room temperature before proceeding with the recipe.
Why is my brioche dry?
Over-baking can cause dryness. Make sure to bake it until it's just golden-crusted and a stick inserted comes out clean. Also, ensure your dough isn't too flour-heavy.
How do I store leftover brioche?
Keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the brioche and reheat in the oven when ready to enjoy!