SOFT BRIOCHES FILLED with Nutella, super simple and delicious, perfect for breakfast or a snack, to be filled after baking as you prefer, yeasted sweets with brewer’s yeast.
Prepared the other day for a special breakfast, one of those that scents the whole kitchen and makes you get out of bed with a smile. These soft brioches filled with Nutella are tall, light as a cloud and with a creamy heart that stays soft even the next day.
If you’re looking for homemade brioches like at the cafe, this is the right recipe. They are yeasted sweets with brewer’s yeast, super soft thanks to the right hydration and a slow rise that makes the dough elastic and airy. The Nutella filling is added after baking, so it remains creamy and perfect, without drying out in the oven.
They are perfect for homemade breakfast, for a delicious snack, for children, but also for mom and dad.
Follow me in the kitchen today, there are soft brioches filled with Nutella.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (the one you usually use)
- 7 oz milk
- 1 egg
- 1 egg yolk
- 2/3 cup sugar
- 1 pinch salt
- orange zest
- Nutella®
- 0.4 oz fresh brewer's yeast
- 1/3 cup butter
Steps
Dissolve the yeast in lukewarm milk and set aside.
Pour the flour with the sugar into a bowl, or in the mixer, add the egg, the yolk, the grated orange zest, and the butter in pieces, mix then gradually add the milk.
Knead a little, add the salt, work well then shape into a ball and let it rest until doubled.
After the time has passed, take the dough and form balls, each about 50g, place them on a surface and press in the center with a small glass.
Let rest for 30 minutes and bake in a preheated oven at 350°F for about 12 minutes, until golden.
Remove from oven, let cool, and fill the center with Nutella, a sprinkle of powdered sugar, and they’re ready.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
SOFT BRIOCHES FILLED with Nutella
💡 Tips
Use strong flour (manitoba or W280-300) to have tall and structured brioches.
Thoroughly dissolve the yeast in lukewarm milk, not hot (otherwise it will kill the yeast).
Knead for at least 10 minutes until the dough becomes smooth and elastic.
Do a double rise: first in the bowl, then already shaped.
Don’t overbake: as soon as they are golden, take them out.
Let them cool and then fill.
For shiny brioches, brush with milk before baking.
The secret to having soft and fluffy brioches is to not rush.
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FAQ SOFT BRIOCHES FILLED with Nutella
How to get brioches as soft as the ones at the cafe?
Well-worked dough, double rising, and not overbaking are key.
Can Nutella be put before baking?
In this case, better not, as it tends to dry out. It’s preferable to fill the brioches after baking.
How long should brioches rise with brewer’s yeast?
It depends on the temperature, but on average 2-3 hours total between the first and second rise.
How to keep them soft the next day?
Seal them in a food bag or airtight container as soon as they are cool.
Can they be frozen?
Yes, it’s better to freeze them without filling and fill them after reheating.
