The Nutella brioche muffins or cruffins (a cross between croissants and muffins) are very easy to make and delicious.
The perfect snack or breakfast for the whole family, Nutella brioche muffins can be stored under a glass dome or in a tin box for days and will always be perfect and soft.
If, like us, you’re used to making brioche or muffins at home, you’ll find these Nutella brioche muffins even more enjoyable and they’re really easy to make.
Obviously, if you don’t like hazelnut spread, you can use jam, more caramel cream, or simply enjoy them plain or with a little powdered sugar on top.
Let’s find out how to make Cruffins with hazelnut cream right after the photo! But first, check out the other ideas for breakfast or snacks below.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 14 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Nutella Brioche Muffins Ingredients
- 3 1/4 cups all-purpose flour
- 3 1/4 tbsp sugar
- 1/2 oz fresh yeast
- 1 tsp salt
- 1/2 cup milk
- 1 large egg
- 1 egg yolk
- 3 1/2 tbsp butter
- as needed Nutella®
- 1 egg
- as needed sugar
Tools
- 1 Muffin Tin
- 1 Bowl
- 1 Rolling Pin
Nutella Brioche Muffins Preparation
To prepare the Nutella Brioche Muffins, if you have a mixer or planetary mixer, use it, otherwise you can proceed by hand as I will explain.
In a bowl, pour the flour, crumbled fresh yeast, sugar, and milk, and start kneading.
You can do this with a wooden spoon or with your hands as you prefer (I use my hands).
Once all the ingredients are well incorporated, add the salt and the whole egg, continuing to knead until absorbed.
Then add the egg yolk and the butter at room temperature, therefore very soft, in small pieces, little by little.
Knead with your hands (or mixer) until everything is well absorbed, then form a dough, cover with plastic wrap, and let it rest in the refrigerator for 14 hours.
Take the dough out of the refrigerator, leaving it at room temperature for another 2 hours, then turn it onto the work surface and roll it out into a rectangle with a rolling pin.
Cut a piece 8 inches long and 1/16 inch thick, then roll it up.
Cut the roll obtained into 3/4-inch-thick rounds, place each roll in the muffin tins, and let them rise for 2 hours.
Preheat the oven to 356°F in static mode and make a cross cut on the surface of the Nutella Brioche Muffins.
Beat the egg and brush each cruffin with a pastry brush, sprinkle with a little granulated sugar, and bake.
Bake the Nutella cruffins on the center rack of the oven for 20 minutes, then remove and let cool slightly.
Soften the Nutella for a few moments and decorate each Nutella Brioche Muffin as desired.
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How to Store Nutella Brioche Muffins
You can store them in a tin box or under a glass dome for 3 or 4 days.
Other Recipes
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