Nutella Brioche Bread

Name: Nutella Brioche Bread
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Whole milk at room temperature ½ cup; Sugar 2 ½ tbsp; Butter (softened) 2 tbsp; Eggs (about 1 medium) 1.9 oz; Brewer's yeast 0.6 tsp; Fine salt 1 tsp; Nutella ½ cup; Egg yolks 1; Whole milk 3 spoonfuls

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Calories per serving

Vegetarian

Energy Kcal 33
Carbohydrates g 650
of which sugars g 16.5
Protein g 8.1
Fats g 11.6
of which saturated fat g 5.04
Fiber g 1.4
Cholesterol mg 71
Sodium mg 326

Difficulty: Average
Prep time: 45 min
Cook time: 25 min
Serving: 8
Cost: Low
Note + rising time (at least 2 hours in total)

PRESENTATION

Recipe by
Lorenza Tinelli

Brioche bread with Nutella is this super tasty treat, straight from French bakeries. It adds a touch of magic to any table. Seriously good stuff. With its tender, pillowy crumb and buttery flavor, this brioche bread turns breakfast or snack time into something really, really special. And look, its versatility is part of the charm—you might find it as a braided brioche, in rolls, or a classic loaf shape. What really makes this version shine is the thick, sweet swirl of chocolate hazelnut spread running through every bite.

The moist and fluffy homemade brioche paired with creamy Nutella takes any ordinary day up a notch. This sweet bread recipe is a go-to favorite not just for its taste but also for its adaptability. You can shape it how you like—think spirals, braids, or even cute mini buns for parties. And the sauce? So so good.

Special occasions, like birthdays or casual weekend breakfasts, get a real boost from Nutella-filled bread. In France, some folks skip the eggs for a lighter version, making it even more accessible for everyone to enjoy. Kids love the fun chocolate spiral inside, while adults find themselves reaching for an extra piece with their coffee. It is pretty simple to put together, even without fancy kitchen gadgets—which means anyone can enjoy baking at home. No question.

Whether you choose a golden loaf to slice or soft rolls for a buffet, the Nutella swirl always brings a touch of joy. The dough is moist and easy to shape, so you can experiment with braids or rolls without stress. No matter how you shape it, the combo of fluffy brioche bread and rich Nutella is always a hit. From weekday breakfast to a festive snack, this Nutella recipe offers the pure joy of sweet, homemade comfort food every single time. Whether you are sharing it with family or enjoying it solo, it brings a little extra happiness to the day.

INGREDIENTS

Calories per serving

For the dough (for a 9.8x4.3 inch mold): Type 00 flour 2 cups (350 g); Whole milk ½ cup (125 g) - at room temperature; Sugar 2 ½ tbsp (30 g); Butter 2 tbsp (30 g) - (softened); Eggs 1.9 oz (55 g) - (about 1 medium); Brewer's yeast 0.6 tsp (3 g); Fine salt 1 tsp (6 g)

For filling: Nutella ½ cup (150 g)

For brushing: Egg yolks 1; Whole milk 3 spoonfuls

Preparation

How to prepare Nutella Brioche Bread

To prepare the Nutella brioche, start by pouring the flour, yeast 1, and sugar 2 into a bowl. Mix with a fork, then add the lightly beaten egg 3 and mix again.

Add half of the milk 4 and the salt 5 and mix again with the fork 6.

Finally, incorporate the remaining milk 7 and continue kneading the mixture on the work surface. Add a piece of butter at a time 8, making sure to add the next one only when the previous one has been completely absorbed. Knead until you obtain a smooth and firm dough. Form a ball 9 and place it back in the bowl, cover with plastic wrap, and let it rise in the turned-off oven with the light on for at least an hour, or until it doubles in volume.

When the dough has doubled in volume 10, roll it out on a lightly floured work surface to form a rectangle of 9.5x15.75 inches 11. Spread the Nutella over the entire surface using a spatula, making sure to leave about 0.4 inches from the edge free 12.

Roll up the dough from the shorter side of the rectangle 13 and place the roll obtained in a 9.8x4.3 inch loaf pan that you have previously lined with parchment paper, with the seam side down 14. Cover the mold with plastic wrap and let it rise in the turned-off oven with the light on for at least an hour, or until the dough has reached the edge of the mold 15.

After this time, brush the surface with the egg yolk and milk mixture 16, then bake in a preheated static oven at 356°F for about 20-25 minutes, placing the mold on the middle shelf. Once cooked, remove from the oven and let your Nutella brioche cool completely in the pan 17 before removing it 18 and slicing it!