Brioche Bread with Nutella spiral is a delicious dessert, a leavened dough that doesn’t require too much time, just two hours, and a result that pleases everyone. That’s how I describe this dessert because its preparation was simpler than expected. I even tried kneading without my trusty stand mixer, a faithful companion in all my recipes. All you need is a large bowl, a fork, and a scale to start the magic of this leavened dough.
When you read a recipe, study it, and try it, you know what result to expect. It’s different when you find a recipe, read it once, feel convinced, decide to try it, and trust the blogger behind it. You can’t do anything but say, “I’m going shopping because I’m out of yeast and want to try a brioche bread with a Nutella spiral inside!” That’s pretty much what happened yesterday afternoon.
This Brioche Bread with Nutella immediately convinced me. I know a bit about leavened doughs (the two lockdowns had a significant impact on this aspect since before I wouldn’t have dared to venture into this world that requires time and care), so I noted the necessary quantities for the dough and off to the market, then to the kitchen.
If you want to try some other Brioche Bread recipes, here are some ideas: the following blue links are all clickable and will take you to other recipes, otherwise, by searching with the blog’s magnifying glass and entering the words “Brioche Bread”, you’ll find the list of other proposals I’ve published over the years. You’ll find the Brioche Cake or the Chocolate Chip Cake. A gem is definitely the Heart of Brioche Bread with Jam to finish, but I would wait for the Easter period with the Easter Brioche Bread with Nutella. In short, I can’t say I didn’t like this type of dessert! Let’s not forget about the Braids with Pomegranate in the dough, super soft and delicious!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 387.72 (Kcal)
- Carbohydrates 57.37 (g) of which sugars 16.44 (g)
- Proteins 12.61 (g)
- Fat 12.99 (g) of which saturated 9.02 (g)of which unsaturated 3.40 (g)
- Fibers 2.36 (g)
- Sodium 367.29 (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
- 2 3/4 cups all-purpose flour
- 3 tbsp sugar
- 1/2 cup milk (at room temperature)
- 1 egg (at room temperature)
- 2 tbsp butter (at room temperature)
- 1 tsp fresh yeast (the original recipe used 3 g of dry yeast)
- 1 tsp salt
- 1 egg
- 1 tbsp milk
- 3 1/2 oz Nutella®
Tools
- 1 Bowl
- 1 Fork
- 1 Scale
- 1 Loaf Pan 10×4.3in
- 1 Spatula
- 1 Brush
- 1 Small Bowl
Steps
To prepare the Brioche Bread with Nutella spiral, we start with the first preparation that needs to rise in an off oven with the light on for at least an hour. I always turn on the oven light just when I start kneading; don’t ask me why, but I think it helps create a constant temperature inside. If you have a “modern” oven that can preheat to about 77°F, you can use this function for both risings of this Brioche Bread with Nutella.
Then, let’s take the bowl and pour the all-purpose flour, add the sugar and salt, and quickly mix with the fork. Crumble the 1 tsp of fresh yeast and mix with the fork. While doing this, start adding half of the milk, slowly pouring it. Now add the egg and mix again with the fork, and pour the other half of the milk. Now add the room-temperature butter pieces, one at a time until each piece is fully absorbed. When the butter is also incorporated, move to a lightly floured wooden work surface. Form a sticky ball and transfer it back to the bowl with a light dusting of flour on the bottom.
Cover with plastic wrap and place the bowl in the oven. Let the Brioche Bread rise for at least an hour.
Let’s move on to the second processing. Take our dough from the oven and move back to the wooden work surface. I placed a sheet of parchment paper on the surface, put the dough on it, and with the help of a silicone rolling pin, I rolled a rectangle of about 16 x 10 inches. With a spatula, I spread the Nutella, leaving about half an inch of border. With the help of the parchment paper, I rolled up the Brioche Bread, the longer side inward, then closed the two ends well with my fingers. I transferred the parchment paper with the Brioche Bread, now in roll shape, into the 10-inch loaf pan. Cover our dessert again with plastic wrap and place it in the oven, still with the light on, to rise for at least an hour.
When the second rising time is over, we can prepare for the last step before baking. Take the Brioche Bread out of the oven and place it on a surface. Turn on the oven and set it to 356°F in static mode. While the oven heats up, crack the egg for brushing the dessert surface into a small bowl with the tablespoon of milk. With the help of a food brush, lightly wet the surface of the dessert. As soon as the oven indicates the right temperature, we will bake it. Cook the Brioche Bread for about 20 to 25 minutes. Before turning off the oven, try to understand if the baking is sufficient. In my case, the baking time was 25 minutes.
Before removing the Brioche Bread with Nutella spiral from the mold, we must wait at least a couple of hours as the Nutella inside will be very liquid, and it takes time to harden. You can serve the Brioche Bread with a nice dusting of powdered sugar or just as freshly baked, which is my preferred solution. Enjoy your meal!!!
Storage:
This dessert keeps very well for several days if properly stored in a cake container, keeping it soft. I didn’t cut it all, and this way, its inside didn’t dry out. If you want to enjoy it for breakfast, you can try warming it in a toaster or microwave, the aroma it releases when hot is amazing!
Extra Tip:
If you’re not in a hurry to enjoy this super soft and delicious dessert, double the rising time. Practically two hours for the first and another two hours for the second rising, always in the oven with the light on and always with plastic wrap. You’ll see it double in volume and become even softer. If you want, you can also replace the Nutella with some jam, maybe chestnut if you like it, or with a berry jam. Or you can add chocolate chips in the folds of the dessert itself. Another tip, even if it’s more a response to your question: what milk frother do you have that makes the foam so beautiful? The answer is simple, I have the Ariete vintage milk frother, here’s the link to Amazon to buy it, mine is obviously blue!
