Nutella Brioche Loaf
Indulge in the ultimate comfort food with this exquisite Nutella Brioche Loaf. This rich, buttery brioche bread is swirled generously with creamy Nutella and studded with milk chocolate chips, creating a decadent treat perfect for breakfast, brunch, or a luxurious dessert. Its soft, pillowy texture and irresistible chocolate-hazelnut filling make it an instant favorite.
Prep Time
45 minutes active, 2.5-3 hours inactive
Cook Time
35 to 40 minutes
Total Time
Approximately 4 hours
Servings
Makes 8-10 slices
Keywords
Nutella briochechocolate hazelnut breadsweet yeast breadbrioche loafhomemade briochebreakfast breaddessert breadchocolate chip briocheenriched doughbaking
Why This Recipe Delivers
- Features a tender, buttery brioche crumb that melts in your mouth.
- Showcases a generous, gooey swirl of rich Nutella throughout.
- Includes delightful pockets of melted milk chocolate chips for extra indulgence.
- Perfectly balances sweetness, richness, and a hint of hazelnut for an irresistible flavor profile.
- Makes for an impressive, bakery-quality treat that's surprisingly approachable to bake at home.
Ingredients
- For the Brioche Dough
- 150g warm milk (â…” cup)
- 1½ tsp active dry yeast
- 1 tbsp granulated sugar (for activating yeast)
- 440g all-purpose flour (3½ cups)
- 2 large eggs
- 70g granulated sugar (â…“ cup)
- ½ tsp fine sea salt
- 115g unsalted butter, softened (½ cup)
- 150g milk chocolate chips (1 cup)
- For the Filling and Finish
- 250g Nutella (1 cup)
- 1 egg, beaten for egg wash
- 1 tbsp melted butter (optional for brushing)
Instructions
- In the bowl of your stand mixer, or a large mixing bowl if kneading by hand, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Stir gently with a spoon or whisk until the yeast is mostly dissolved. Allow this mixture to sit undisturbed for 5 to 10 minutes. You'll know the yeast is active and ready when a frothy layer forms on the surface, indicating the yeast is alive and well.
- To the activated yeast mixture, add the all-purpose flour, the remaining 70g of granulated sugar, the fine sea salt, and the two large eggs. If using a stand mixer, attach the dough hook. Mix on low speed for 2 to 3 minutes until all the ingredients are just combined and a shaggy, somewhat sticky dough forms. Avoid overmixing at this stage.
- Increase the mixer speed to medium and knead the dough for 8 to 10 minutes. During this time, the dough will transform from shaggy to smooth, elastic, and more cohesive. Once the dough has developed some structure, reduce the speed to low. Begin adding the softened unsalted butter, one tablespoon at a time, allowing each portion to be fully incorporated into the dough before adding the next. This gradual addition ensures the butter emulsifies properly into the dough, leading to a tender crumb. Once all the butter is integrated, increase the speed back to medium and continue kneading for an additional 5 to 7 minutes. The dough should become super smooth, highly elastic, slightly tacky to the touch, and should pull away cleanly from the sides of the bowl. You can perform a windowpane test: stretch a small piece of dough; if it stretches thin enough to see light through without tearing, your gluten is perfectly developed.
- Gently shape the dough into a smooth ball. Lightly grease a clean large bowl with a neutral oil or cooking spray. Place the dough ball in the bowl, turning it over once to ensure all sides are lightly coated. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Transfer the covered bowl to a warm, draft-free spot, such as an oven with just the light on, or a warm corner of your kitchen. Let the dough rise for 1.5 to 2 hours, or until it has visibly doubled in size. This first rise allows the yeast to develop flavor and the dough to become airy.
- Once the dough has doubled, gently punch it down in the bowl to release the accumulated gases. This helps to redistribute the yeast and create a finer crumb. Turn the deflated dough out onto a lightly floured work surface. Scatter the milk chocolate chips evenly over the dough. Gently fold the dough over itself a few times, just enough to evenly distribute the chocolate chips throughout. Be careful not to overwork the dough at this stage, as it can make it tough.
- Using a rolling pin, roll the dough out into a large rectangle, approximately 40×30 cm (16×12 inches) or similar dimensions, ensuring an even thickness. Spread the Nutella evenly over one-third of the rolled-out dough, leaving the remaining two-thirds plain. Using a sharp knife or a pizza cutter, make several vertical strips in the plain two-thirds of the dough, cutting almost all the way to the Nutella-covered edge but leaving about a 2-3 cm (1 inch) border intact. Starting from the Nutella-covered side, tightly roll the dough into a log. Once rolled, pinch the seam firmly to seal the clean edge shut. Carefully transfer the log into a lightly greased standard loaf pan (approximately 23×13 cm or 9×5 inches).
- Loosely cover the loaf pan with plastic wrap or a damp kitchen towel. Allow the brioche loaf to rise again in a warm place for 45 minutes to 1 hour, or until it has risen beautifully and is just above the rim of the pan. The dough should look visibly puffy. Towards the end of this second rising time, preheat your oven to 180°C (350°F).
- Once the loaf has completed its second rise, gently brush the entire top surface with the beaten egg. This egg wash is crucial for achieving that signature golden-brown, glossy crust during baking. Carefully place the loaf pan into the preheated oven. Bake for 35 to 40 minutes, or until the top is a deep golden brown and the internal temperature reaches 90-93°C (195-200°F). If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Immediately after removing the baked loaf from the oven, if desired, brush the top generously with the 1 tablespoon of melted butter. This optional step enhances the shine, adds a touch of extra richness, and contributes to that professional bakery finish.
- Allow the Nutella brioche loaf to cool in the pan for 15 to 20 minutes. This crucial resting period allows the delicate brioche structure and the melted Nutella filling to set properly, preventing it from collapsing or becoming gummy when sliced. After this initial cooling, carefully invert the loaf onto a wire rack to cool completely before slicing and serving. Serving the loaf slightly warm will yield the best experience, as the Nutella will be wonderfully gooey.
Tools You’ll Need
- Stand mixer with dough hook attachment (highly recommended, or large mixing bowl for hand kneading)
- Large mixing bowls (at least two)
- Plastic wrap or damp kitchen towel
- Rolling pin
- Sharp knife or pizza cutter
- Standard loaf pan (e.g., 23×13 cm or 9×5 inches)
- Pastry brush
- Wire cooling rack
Essential Success Tips
- Ensure your milk for activating yeast is warm, not hot (around 40-46°C or 105-115°F), to keep the yeast active without killing it.
- Do not skimp on the kneading time, especially after adding the butter. Proper gluten development is key to a light and airy brioche.
- Add the softened butter gradually, one tablespoon at a time, to allow for full emulsification into the dough, which creates the brioche's signature tender texture.
- Proof your dough in a warm, draft-free environment. Cold spots can significantly slow down or halt the rising process.
- Allow the loaf to cool almost completely before slicing. This allows the internal structure and the Nutella to set, preventing a sticky or collapsed center.
Professional Cooking Secrets
- For an even deeper flavor, consider a cold proof for the first rise. After shaping into a ball and placing in a greased bowl, refrigerate the dough overnight (8-12 hours). This slow fermentation develops complex flavors and makes the dough easier to handle.
- To achieve a cleaner Nutella swirl, you can slightly chill the Nutella before spreading or pipe it onto the dough from a pastry bag. Alternatively, for distinct layers, spread Nutella on parchment paper, freeze it into a thin slab, then lay it onto the dough before rolling.
- Use a high-quality, European-style unsalted butter with a higher fat content for an exceptionally rich flavor and superior crumb texture in your brioche.
Notes
- Storage: Store the Nutella Brioche Loaf at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw at room temperature or gently reheat.
- Reheating: To enjoy warm, gently reheat individual slices in a toaster oven, microwave, or a conventional oven preheated to 150°C (300°F) for 5-10 minutes.
- Variations: Feel free to swap out the milk chocolate chips for dark chocolate chips, or omit them entirely. You could also experiment with other spread fillings like speculoos butter or a fruit jam for a different twist.
Frequently Asked Questions
My dough isn't rising; what went wrong?
This is typically due to inactive yeast. Ensure your milk is warm (not hot) to activate the yeast properly. Also, make sure your rising environment is warm and draft-free. If your yeast is old or wasn't stored correctly, it might be dead, so check its expiration date and storage conditions.
Can I make this brioche loaf ahead of time?
Yes, absolutely! You can prepare the dough up to the first rise, then punch it down, shape it, place it in the loaf pan, cover it, and refrigerate it overnight for a slow second proof (8-12 hours). Take it out of the fridge about 1-2 hours before baking to allow it to come to room temperature and finish rising, then proceed with the egg wash and baking.
How do I prevent the Nutella from oozing out during baking?
Ensuring the dough is rolled out evenly and sealed tightly after rolling is key. Don't overfill with Nutella, and make sure the seam is pinched firmly. If some still oozes, it's natural and usually just caramelizes a bit, adding to the charm.
Nutrition Facts (Per Serving)
Calories: Approximately 400-450 per slice (based on 10 slices), Protein: 8-10g, Fat: 25-30g, Carbs: 40-45g, Sugars: 25-30g.
Allergy Information
Contains dairy (milk, butter, milk chocolate), gluten (wheat flour), eggs, and tree nuts (hazelnuts in Nutella). Individuals with allergies should consult the ingredient labels carefully.
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