SOFT BRIOCHES FILLED with Nutella, super simple and delicious, breakfast or snack sweets to fill after baking as you like, leavened sweets with brewer’s yeast.
Prepared the other day for a special breakfast, those that scent the whole kitchen and make you get out of bed with a smile. These soft brioches filled with Nutella are tall, light as a cloud and with a creamy heart that remains soft even the next day.
If you are looking for homemade brioches like at the café, this is the right recipe. They are leavened sweets with brewer’s yeast, super soft thanks to the right hydration and slow leavening that makes the dough elastic and airy. The Nutella filling is added after baking, so it remains creamy and perfect, without drying out in the oven.
They are perfect for homemade breakfast, for a delicious snack, for children, but also for mom and dad.
Follow me in the kitchen today there are soft brioches filled with Nutella.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (the one you usually use)
- 7 oz milk
- 1 egg
- 1 egg yolk
- 3/8 cup sugar
- 1 pinch salt
- orange zest
- Nutella®
- 0.4 oz fresh brewer's yeast
Steps
Dissolve the yeast in lukewarm milk and set aside.
Pour the flour with sugar into a bowl, or in the food processor, add the egg, egg yolk, grated orange zest, and butter pieces, mix then gradually add the milk.
Knead a little, add the salt, work well then form a ball and let it rest until it doubles in size.
After the time has passed, take the dough and form balls, approximately 1.75 oz each, place them on a surface and press in the center with a small glass.
Let rest for 30 minutes and bake in a hot oven at 355°F for about 12 minutes, they should turn golden.
Remove from oven, let cool and fill the center with Nutella, a dusting of powdered sugar and they are ready.
Bon appétit
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SOFT BRIOCHES FILLED with Nutella
💡 Tips
Use strong flour (manitoba or W280-300) for tall and structured brioches.
Thoroughly dissolve the yeast in lukewarm, not hot milk (otherwise you will kill it).
Knead for at least 10 minutes until the dough becomes smooth and elastic.
Do a double leavening: first in a bowl, then already formed.
Do not overbake them: as soon as they are golden, take them out.
Let cool and then fill.
For shiny brioches, brush with milk before baking.
The secret to soft and fluffy brioches is not to be in a hurry.
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FAQ SOFT BRIOCHES FILLED with Nutella
How to get soft brioches like at the café?
Well-worked dough, double leavening, and not overbaking are essential.
Can Nutella be added before baking?
In this case, it’s better not to, as it tends to dry out. It’s preferable to fill the brioches after baking.
How long should the brioches with brewer’s yeast rise?
It depends on the temperature, but on average 2-3 hours total between first and second leavening.
How to keep them soft the next day?
Place them in a food bag or airtight container as soon as they are cool.
Can they be frozen?
Yes, it’s better to freeze them without filling and fill them after reheating.
