Brioche au Nutella by @malcoms.food

1h
Medium

8 servings

🥛

200 ml

Milk

🍬

60 g

Sugar

🧫

7 g

Baking Yeast

🌾

500 g

Flour

🧈

100 g

Butter

🥚

2

Eggs

🧂

1 g

Salt

🍫

150 g

Nutella

🥚

1

Egg Yolk

Preparation Steps

  1. Step 1/17

    Warm the 200 ml whole milk until lukewarm, about 35–40°C; it should not feel hot.

    whole milk
    🫗measuring jug

  2. Step 2/17

    Pour the warm whole milk into the large mixing bowl and stir in the active dry baker's yeast.

    whole milk
    active dry baker's yeast
    🥣large mixing bowl
    🥄wooden spoon

  3. Step 3/17

    Add the 60 g granulated sugar, 2 eggs, and 1 g salt to the bowl.

    granulated sugar
    egg
    salt
    🥣large mixing bowl

  4. Step 4/17

    Mix the ingredients until the eggs are fully combined with the milk mixture.

    🥣large mixing bowl
    🥄wooden spoon

  5. Step 5/17

    Add the 500 g wheat flour gradually to the bowl and mix until a shaggy dough forms.

    wheat flour
    🥣large mixing bowl
    🥄wooden spoon

  6. Step 6/17

    Knead the dough for about 8 minutes until smoother and elastic.

    🥣large mixing bowl

  7. Step 7/17

    Add the 100 g softened unsalted butter in small portions and knead until fully incorporated.

    unsalted butter
    🥣large mixing bowl
    🔪dough scraper

  8. Step 8/17

    Cover the dough with the clean kitchen towel and let it rise until doubled in size, about 60 minutes.

    🥣large mixing bowl
    🧻clean kitchen towel

  9. Step 9/17

    Press the risen dough gently to remove excess gas and divide it into 10 equal portions.

    🔪dough scraper

  10. Step 10/17

    Roll each dough portion into a disk about 5 mm thick.

    🪵rolling pin

  11. Step 11/17

    Place about 15 g Nutella hazelnut cocoa spread in the center of each dough disk.

    Nutella hazelnut cocoa spread
    measuring spoon

  12. Step 12/17

    Pinch the dough edges together to seal the filling and shape each portion into a smooth ball.

  13. Step 13/17

    Arrange the filled buns seam-side down on the baking tray and cover them with the clean kitchen towel.

    🍪baking tray
    🧻clean kitchen towel

  14. Step 14/17

    Let the buns rise for 30 minutes while preheating the oven to 180°C.

    🍪baking tray

  15. Step 15/17

    Brush the tops of the risen buns with 1 egg yolk for a glossy finish.

    egg yolk
    🖌️pastry brush
    🍪baking tray

  16. Step 16/17

    Bake the brioche buns at 180°C until puffed and golden brown, about 15 minutes.

    🍪baking tray

  17. Step 17/17

    Cool the buns for at least 10 minutes before serving so the filling is not dangerously hot.

    🍪baking tray

Composition

Ingredients

Types

Eggs, Seasonings

Ingredients

Milk, Sugar, Baking yeast, Flour, Butter, Eggs, Salt, Nutella, Egg yolk

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 64g, Sugars: 25g, Fat: 16g, Saturated fat: 7g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 2.4mg, Potassium: 150mg, Sodium: 125mg

Vitamins

Vitamin A: 180µg, Vitamin D: 0.8µg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

large mixing bowl, measuring jug, kitchen scale, wooden spoon, dough scraper, rolling pin, pastry brush, baking tray, clean kitchen towel

Appliances

oven, microwave

Type

Type

Type Of Dish

Sweet bread, Pastry, Snack, Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Snack time

Origin

Source

Platform

instagram

Original Creator

@malcoms.food

Origin

Cuisine

French, Italian-inspired

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Creamy

Flavors

Sweet, Chocolatey, Hazelnutty, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled buns in an airtight container,Keep away from direct heat and sunlight), fridge : 5 days (Store in an airtight container,Warm briefly before serving for a softer texture), freezer : 2 months (Freeze fully cooled buns in a freezer-safe airtight bag,Thaw at room temperature and reheat before serving)