The Nutella brioche are delicious snacks made with simple ingredients like eggs, flour, sugar, and butter. Soft like clouds, they resemble the famous flauti. I filled them with Nutella, but you can replace the filling with other creams and jams. Have you already tried the swirl brioche with cream and chocolate, they are delicious! Slightly different from the Nutella yarn brioche, I love preparing soft leavened goods. Try the savory versions as well, like the savory buffet brioche or the super soft savory brioche ring.
If you are looking for more brioche recipes, also check out these:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 9
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 314.61 (Kcal)
- Carbohydrates 53.39 (g) of which sugars 14.80 (g)
- Proteins 7.78 (g)
- Fat 8.87 (g) of which saturated 2.19 (g)of which unsaturated 6.22 (g)
- Fibers 1.65 (g)
- Sodium 6.97 (mg)
Indicative values for a portion of 120 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
- 1 1/2 cups all-purpose flour
- 2 1/2 cups bread flour
- 2 1/2 tsp dry yeast (or 20 g fresh yeast)
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sugar
- milk (for brushing the surface)
- 1 egg
- to taste Nutella® (for filling)
- to taste vanilla
How to Make Nutella Brioche
Combine the yeast with the flour and sugar, then pour in warm milk (make sure it’s not boiling). Start kneading, either by hand or with a mixer. Afterwards, add the egg and gradually add the oil.
Knead well until you have a soft and well-bound dough.
Transfer the dough to a bowl, cover it with plastic wrap, and let it rise until it doubles in size, in a turned-off oven with the light on. This will take about 2 hours.
After the required time, divide the dough into 9 parts, roll each out with a rolling pin, and then fill with Nutella. Use a knife to make vertical cuts.
Next, roll up the dough starting from the filled side, sealing the edges, and finish with the cut part of the dough facing down.
Let them rise on a baking tray lined with parchment paper for 20 minutes, covered with plastic wrap.
Before baking, brush them with some milk
Bake them at 356° F for about 20 minutes.
Storing Nutella Brioche
Nutella brioche can be stored for up to two days under a cake dome. They can be frozen either already baked or before baking. Once defrosted, let them rest in a warm place for 30 minutes before baking.
