An absolutely must-make sweet leavened bread, the Nutella brioche braid. A brioche that is soft and fragrant filled with this hazelnut cream, the delicious Nutella! In any dessert we put it, success is guaranteed, my family loves it, and every now and then I make a treat for my son and husband and it really doesn’t last long! A perfect recipe like the apple braid for breakfast or snack, I’m sure you’ll love it too.
The brioche dough I made with the help of my precious kitchen robot Thermomix, but I’ll also leave you the procedure using the stand mixer. Furthermore, I used my homemade sourdough, making it softer and more digestible. Want to make homemade sourdough? Great, then read here👉 🍞! Want to use fresh yeast? Then you can replace the sourdough with 8 g of fresh yeast!
The process is very simple: once the dough has risen, roll it out on the work surface giving it, with the help of the rolling pin, the shape of a rectangle. Then spread Nutella over the surface, roll it up, and cut it lengthwise into two pieces.
You just need to twist them together creating a simple braid and let it rise in a loaf pan or on the oven tray lined with parchment paper. I put my braid in the loaf pan because I prefer it nice and tall, while on a tray it will be shorter and wider, so it’s up to you!
Let’s prepare it together, see you soon, Susy!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
Ingredients for the Nutella Brioche Braid
- 80 g sourdough starter (REFRESHED A COUPLE OF TIMES)
- 3.5 fl oz semi-skimmed milk
- 1 egg (small size)
- 1 cup plus 2 tbsp Manitoba flour
- 1 cup all-purpose flour
- 4 tbsp butter (soft)
- 3 tbsp sugar
- Half teaspoon honey
- Half teaspoon salt
- 6 oz Nutella®
- as needed chopped hazelnuts (for the surface)
- as needed semi-skimmed milk (for brushing the surface)
Tools
- Kitchen robot
- Loaf pan
Prepare the Nutella Brioche Braid
In the Thermomix pitcher, I put room-temperature milk, sourdough starter, sugar, and honey, and start it for 50 seconds at speed 4. I add the egg, soft butter, and activate it for 30 seconds at speed 4. I pour in the flour and salt and start it for 30 seconds at speed 5, then 2 minutes at kneading speed.
I transfer the dough to a lightly floured surface, work it a little with my hands, and proceed with the strengthening folds. With my hands, I flatten the dough and fold it like a wallet, first one side and then the other, forming the classic ball. I put the dough to rise in a bowl covered with cling film; it should double in size, taking about 5/6 hours.
In the stand mixer, I put room-temperature milk, sourdough starter, sugar, and honey, and work with the paddle attachment, dissolving all the ingredients. I add the egg, soft butter cut into pieces, and continue working.
I add the flour and salt, replace the paddle with the dough hook, and work until the dough is soft and elastic.
Then, I proceed as I did with the Thermomix method. I place the dough on a lightly floured surface, work it a little with my hands, and proceed with the strengthening folds. With my hands, I flatten the dough and fold it like a wallet, first one side and then the other, forming the classic ball. I put the dough to rise in a bowl covered with cling film; it should double in size, taking about 5/6 hours.
Our dough has risen, I turn it onto a lightly floured surface and, with the help of a rolling pin, form a rectangle.
I cover the surface with Nutella and roll it up to create a log. I let it firm up in the fridge for about half an hour. After the chilling time, I divide it lengthwise into two parts with a knife and braid the two parts obtained.
I transfer the braid to a loaf pan or a baking sheet lined with parchment paper and let it rise for an hour. Then brush with a little milk, sprinkle the braid with chopped hazelnuts, and bake in a fan oven at 356°F for about 30 minutes.
Once cooked, I remove it from the oven and let it cool slightly before taking it out of the pan. I recommend enjoying it when it’s warm: it’s phenomenal!
