Danubio with Nutella

Name: Danubio with Nutella
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 20
Ingredients: Type 00 flour 1.7 cups; Manitoba flour 1.6 cups; Brown sugar ¼ cup; Eggs about 2 medium 3.9 oz; Butter (soft) 2 ½ tbsp; Whole milk (at room temperature) ½ cup; Vanilla bean 1; Fresh brewer's yeast 0.4 oz; Nutella 0.8 cup; Fine salt 1 pinch; Eggs approximately 1 medium 1.9 oz; Fresh liquid cream 1.3 tbsp

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164

Calories per serving

Vegetarian

Energy Kcal 164
Carbohydrates g 23.2
of which sugars g 9
Protein g 4.4
Fats g 6
of which saturated fat g 2.39
Fiber g 0.6
Cholesterol mg 36
Sodium mg 80

Difficulty: Average
Prep time: 45 min
Cook time: 30 min
Makes: 20 pieces
Cost: Low
Note + rising times

PRESENTATION

The Nutella Danubio recipe is this amazing treat from Campania, in Southern Italy. I mean, they really know how to make sweets with flair. This isn’t just any bread—it is these tender, moist little rolls all packed together, filled with creamy Nutella. Really good stuff. You pull one off and bam, you get that moment when the sweet filling oozes out. It’s like a mini celebration in every bite.

People in Naples—oh, they love this. They serve it at birthday parties and big family gatherings, and you know what? It always brings big smiles. The sweet Italian brioche is super soft, with a slightly golden crust, and the Nutella-filled bread inside really brings the WOW factor. Kind of like those classic bakery treats you find in Southern Italy.

Across Campania, there are so many variations—some folks add bits of jam or try different spreads. But the Nutella Danubio recipe? It’s a favorite, for sure. Perfect for breakfast or as a fun afternoon snack. And listen, it has that tangy aroma of freshly baked bread mixed with chocolate and hazelnut. Super tempting. Pair it with coffee, or put it next to the savory danubio (the one with cheese and ham) for a tasty mix at any party.

People often mention how easy it is compared to other Italian dessert breads. Seriously, it’s become the go-to Nutella pastry when you want something special but not too time-consuming. The best part? Pull apart those soft, pillowy rolls and get that surprise of Nutella. Really, so so good. For anyone who loves brioche with Nutella filling, this Southern Italian classic never disappoints. Whether it’s a festive occasion or just a day you need a little indulgence, this treat is sure to make you smile.

And here's the thing—enjoying it with friends or family makes it even better. Pretty much everyone gets to share in the joy of this delicious creation. Can't go wrong.

INGREDIENTS

164

Calories per serving

Ingredients for 20 balls: Type 00 flour 1.7 cups (200 g); Manitoba flour 1.6 cups (200 g); Brown sugar ¼ cup (50 g); Eggs 3.9 oz (110 g) - about 2 medium; Butter 2 ½ tbsp (35 g) - (soft); Whole milk ½ cup (130 g) - (at room temperature); Vanilla bean 1; Fresh brewer's yeast 0.4 oz (10 g); Nutella 0.8 cup (200 g); Fine salt 1 pinch

for the surface: Eggs 1.9 oz (55 g) - approximately 1 medium; Fresh liquid cream 1.3 tbsp (20 g)

Preparation

How to prepare Danubio with Nutella

To prepare the Danubio with Nutella, start by pouring the all-purpose flour and bread flour into the bowl of a stand mixer with a hook attachment 1, add the crumbled fresh yeast 2, and milk at room temperature 3.

Add the brown sugar 4 and turn on the mixer at medium-low speed to mix the ingredients. Then add the eggs at room temperature, one at a time 5. Wait for one to be absorbed before adding the next. Finally, add a pinch of salt, then the vanilla bean seeds 6.

Now it's time for the butter, added one piece at a time at room temperature 7. Don't rush this stage and let the mixer work until the dough is well kneaded, meaning it clings to the hook 8. Pour the dough onto the work surface and knead briefly by hand 9.

Form a ball 10 and place the dough in a bowl, cover with cling film 11. Let it rise for a couple of hours at room temperature (the ideal temperature is 77/81°F) or until the dough doubles in size 12.

After the resting time, detach the dough from the bowl and divide it into 20 pieces weighing 1.25 oz each using a dough scraper 13. Flatten with a rolling pin 14 and, using a piping bag, fill the center with 0.35 oz of Nutella 15.

Then lift one end 16 and match it with the opposite one 17, repeat for the other two until completely closed 18.

Gently roll into balls and ensure they are well sealed so the filling doesn't escape 19. Continue this way with all the balls and gradually transfer them to a fluted mold with a base of 9 inches, previously buttered 20. Cover with cling film, simply laying it on the surface, and let rise for another hour 21.

After the time has passed, brush the surface with beaten eggs and cream together 22 and proceed to baking 23: Danubio with Nutella bakes in a preheated static oven at 356°F for about 30 minutes. Let cool before serving 34.