Soft Brioche with Nutella Filling
This soft brioche is always a hit, and my kids often ask for it. It’s a super soft brioche filled with Nutella that remains soft even after baking, and doesn’t dry in the oven.
I’ve added this delicious recipe to my list of Top recipes. I recommend checking out the Special: “My TOP Recipes“, to discover other foolproof and delicious recipes from my Blog.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Brioche with Nutella Filling
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Manitoba flour
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 2 1/4 tsp dry yeast
- 1/4 cup vegetable oil
- 1/2 tsp fine salt
- 2 tbsp vanilla extract
- 1 3/4 cups Nutella®
- to taste sugar sprinkles (for decoration, optional)
- 1 egg (to glaze the surface of the brioche, or milk)
Tools
- Kitchen Scale
- Bowls of various sizes
- Stand Mixer Kenwood 1200 W with double bowl
- Brushes kitchen, multiuse
- Bundt Pan 9.5 inches in diameter
Steps for the Soft Brioche with Nutella Filling
In the bowl of the stand mixer, dissolve the yeast well with some lukewarm milk and a teaspoon of sugar. Then start adding to the yeast the flours, alternating with the rest of the milk, then add the whole egg and the yolk, the oil, the vanilla, the sugar, and finally the salt.
Work the dough with the paddle attachment for 10 minutes, then switch to the dough hook and work for another 5 minutes until the dough comes together in a single piece and the bowl’s sides are clean.
Let the dough rise for about 2 hours, making a cross-cut on the surface and covering to avoid drafts.
After the rising time, roll out the dough into a rectangle and cover it with Nutella using the spatula, leaving the edges free.
Then, roll the dough starting from the long side of the rectangle, forming a roll and transferring everything into a greased and floured bundt pan (I used my 9.5-inch chiffon cake mold) and let it rise again for about an hour.
After the resting time, brush the surface with beaten egg (or milk) and make shallow cuts with scissors, finally sprinkle with sugar sprinkles (optional).
Bake the Nutella brioche in a preheated oven at 350°F for 25 minutes, then let it cool slightly, remove it from the mold, and serve sliced.
This brioche is very soft and keeps for 3-4 days, wrapped in plastic wrap. It can also be frozen in slices.
Shopping Tips !!!
To knead perfectly and bind leavened doughs, I use my Kenwood KCC9060S Cooking Chef Gourmet Stand Mixer, 1500 W, with 6.7 Liters bowl, a faithful ally in the kitchen for: kneading, whipping, cooking, chopping, shredding, steam cooking and even frying.
You can find this stand mixer on Amazon at a special price, click HERE!
If you are looking for a more affordable and smaller model with a 4-liter bowl, you can safely choose to purchase the Kenwood KVC7300S Chef Titanium Stand Mixer, with built-in lighting and included rubberized whisk and pastry spatula.
