I saw the recipe for Brioche Bread with Nutella on the CuciniAmo con Chicca blog and fell in love with it. A few days ago, I had also tried the Brioche Bread with Chocolate Chips and Sugar Crystals, and I couldn’t resist. The recipe is very easy, even easier than the previous Brioche Bread and requires less rising time.
I am fortunate to have a stand mixer, so the hard work of kneading is done by it, not me, but you can easily do it by hand with a bit more patience during the preparation. You can find the recipe for Brioche Bread with Nutella in the Autumn Desserts Collection where I have selected the best cakes and sweets for a delicious breakfast or snack. You can read them by clicking here.
In my brioche bread, there’s Nutella, but I think it would be delicious with jam as well, in fact, I’ll try it and let you know.
The Nutella Brioche Bread Ring is featured in the Ring Cakes and Bundt Cakes Recipe Collection where all the recipes from the Le Ricette di Bea blog are gathered! To read and save each recipe, you can click here.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 455.14 (Kcal)
- Carbohydrates 69.90 (g) of which sugars 25.36 (g)
- Proteins 11.00 (g)
- Fat 15.59 (g) of which saturated 6.82 (g)of which unsaturated 7.49 (g)
- Fibers 2.42 (g)
- Sodium 115.99 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Brioche Bread with Nutella
- 2 1/2 cups all-purpose flour
- 1 2/3 cups Manitoba flour
- 1 egg
- 3/4 cup milk (at room temperature)
- 7 g fresh yeast
- 1 pinch salt
- 1 glass Nutella® (about 150 g)
- 1/4 cup vegetable oil
- 1/2 cup sugar
- to taste chocolate chips
- to taste sugar crystals
- 1 egg yolk
Tools to prepare the Nutella brioche bread
- 1 Stand mixer
- 1 Oven
- Ring cake mold
- 1 Plastic wrap
- 1 Work surface
- 1 Silicone rolling pin
- 1 Knife
- 1 Small bowl
- 1 Brush
Preparation of Brioche Bread with Nutella
In the bowl of the stand mixer, dissolve the yeast with a little milk at room temperature and add a teaspoon of sugar.
Start the hook and begin to add a tablespoon of all-purpose flour alternating with the Manitoba flour, add the remaining milk slowly and the vegetable oil.
Add the remaining sugar, the egg, and the pinch of salt; when the dough is well combined, turn off the stand mixer.
Cover with plastic wrap and let the dough rise in the oven for about 2 hours.
After this time, roll out the dough on a floured wooden surface into a rectangle.
Take the jar of Nutella and pour it in the center, using a knife to spread it over the surface without reaching the edges.
Roll it starting from the long side to form a roll and close the two ends to shape it into a ring.
Butter and flour a ring cake mold and place the brioche bread in it, then let it rise in the oven for another two hours or so.
Now, after the two hours, crack the egg and keep only the yolk. Using a brush, dampen the surface, sprinkle with chocolate chips and sugar crystals.
Preheat the oven to 356°F (180°C) in static mode and bake our beautiful ring of Brioche Bread with Nutella for about 25 minutes.
Always perform the toothpick test before turning off the oven.
If you like, you can sprinkle with powdered sugar before serving as I did.
Storage:
The Brioche Bread with Nutella can be stored in a cake container for about three days. If it becomes too hard, you can always warm it in the oven or dip it in milk for breakfast.
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