Nutella brioche is made with a tender yeast dough enriched with milk, egg, butter, honey, and a little lemon zest for brightness. The result is fluffy, fragrant, and beautifully golden on the outside while staying soft inside. Add Nutella to the story, and suddenly breakfast becomes exciting. It’s perfect for brunch tables, weekend baking projects, family gatherings, or holiday mornings.
What Is Nutella Brioche?
Brioche is a classic enriched bread that comes from France, known for its soft texture. Nutella brioche takes that beloved base and gives it a modern, chocolate-hazelnut twist. Instead of keeping things plain, the dough is shaped into soft portions and paired with Nutella.
Despite how impressive it looks, brioche is not reserved for expert bakers with dramatic aprons. It’s wonderfully achievable and far less intimidating than its fancy reputation suggests.
Pro Tips for the Best Nutella Brioche
- Butter should be soft enough to press easily but not melted into a puddle. This helps it blend smoothly into the dough and creates that soft texture brioche is famous for.
- Ten minutes may sound dramatic, but this is where the dough develops structure. Good kneading means soft, stretchy, bakery-style brioche instead of sad, dense bread.
- Cool slightly before serving, as it helps the texture settle and keeps the filling from becoming a molten chocolate incident.
Frequently Asked Questions
Can I Use Instant Yeast Instead of Fresh Yeast?
If fresh yeast is unavailable, instant yeast works very well. You’ll need less of it since it’s more concentrated, usually around 2 teaspoons for this recipe.
Can I Use Something Other Than Nutella?
Nutella may be the celebrity here, but jam, pastry cream, peanut butter, or pistachio spread can work too. This recipe is wonderfully flexible, so you can adjust it depending on mood, pantry situation, or very specific dessert cravings at midnight.
Why Is My Dough Too Sticky?
Brioche dough naturally feels softer than regular bread dough because of the butter, egg, and milk. A little stickiness is normal and actually a good sign. If it’s impossible to handle, add just a small amount of flour, not too much. Too much flour can make the final brioche heavy instead of soft.
Why Didn’t My Dough Rise?
Usually, yeast is the main suspect. It may have been old, inactive, or shocked by milk that was too hot. Cold kitchens can also slow things down. Sometimes the dough simply needs more time and a warmer environment to get moving.
How to Store Leftovers
Store cooled Nutella brioche in an airtight container at room temperature for up to 2 days. This keeps the texture soft and prevents it from drying out too quickly. For longer storage, refrigerate for up to 5 days. If freezing, wrap each brioche individually so you can grab one whenever cravings strike.
Ingredients
How to Make Nutella Brioche
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Whisk together the lukewarm milk, sugar, honey, egg, lemon zest, and fresh yeast.
Whisk together the lukewarm milk, sugar, honey, egg, lemon zest, and fresh yeast.
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In a separate bowl, whisk together the bread flour and salt. Gradually add the dry ingredients to the wet mixture.
In a separate bowl, whisk together the bread flour and salt. Gradually add the dry ingredients to the wet mixture.
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Mix until a dough starts to form, then begin kneading. Once it comes together, add the soft butter and continue kneading for about 10 minutes. Shape the dough into a ball, cover, and let it rise for 2 hours.
Mix until a dough starts to form, then begin kneading. Once it comes together, add the soft butter and continue kneading for about 10 minutes. Shape the dough into a ball, cover, and let it rise for 2 hours.
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Punch down the dough gently to remove excess air. Divide it into 40g portions and roll each into a smooth ball. Arrange them on a parchment-lined baking sheet in a circular pattern.
Punch down the dough gently to remove excess air. Divide it into 40g portions and roll each into a smooth ball. Arrange them on a parchment-lined baking sheet in a circular pattern.
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Let the shaped brioche rise again for 1 hour and brush the tops with egg wash.
Let the shaped brioche rise again for 1 hour and brush the tops with egg wash.
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Bake in a preheated oven at 180°C/350°F for 25 minutes. Sprinkle powdered sugar over the brioche and serve with Nutella.
Bake in a preheated oven at 180°C/350°F for 25 minutes. Sprinkle powdered sugar over the brioche and serve with Nutella.
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