Delicious Nutella Brioche Loaf Recipe for Chocolate Lovers

Name: Delicious Nutella Brioche Loaf Recipe for Chocolate Lovers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 150 g (2/3 cup) milk; 1 ½ tsp active dry yeast; 1 tbsp granulated sugar; 440 g (3 ½ cups) all-purpose flour; 2 large eggs; 70 g (1/3 cup) granulated sugar; ½ tsp fine sea salt; 115 g (½ cup) butter; 150 g (1 cup) milk chocolate chips; 250 g (1 cup) Nutella; 1 egg (for egg wash); 1 tbsp melted butter

by basmer

16 de February de 2026

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Nutella Brioche Loaf has become a favorite in my kitchen, especially for weekend brunches. This delightful treat features soft, buttery brioche dough swirled with rich Nutella and dotted with chocolate chips. It’s an easy, one-loaf recipe that doesn’t require any fancy braiding, making it perfect for both novice bakers and seasoned pros alike. The smell of freshly baked bread wafting through the house is pure bliss, and the first slice, warm from the oven, is an experience you won’t forget!

Why You’ll Love This Nutella Brioche Loaf

There are countless reasons to adore this Nutella Brioche Loaf. First, it’s incredibly soft and fluffy, thanks to the rich brioche dough. Second, the sweet and nutty flavor of Nutella spreads throughout the loaf, creating mouthwatering bites of chocolate hazelnut bliss. Third, this recipe is straightforward, making it an easy Nutella brioche recipe for anyone to follow. Fourth, it’s perfect for breakfast, brunch, or as a dessert. The versatility of this loaf means you can enjoy it in many ways, whether as a standalone treat or transformed into delightful Nutella brioche French toast. Plus, it’s a fantastic way to impress guests at gatherings!

Ingredients for Nutella Brioche Loaf

Gather these items:

150 g (2/3 cup) milk
1 ½ tsp active dry yeast
1 tbsp granulated sugar
440 g (3 ½ cups) all-purpose flour
2 large eggs
70 g (1/3 cup) granulated sugar
½ tsp fine sea salt
115 g (½ cup) butter
150 g (1 cup) milk chocolate chips
250 g (1 cup) Nutella
1 egg (for egg wash)
1 tbsp melted butter

How to Make Nutella Brioche Loaf Step-by-Step

Step 1: In the bowl of your stand mixer (or a large bowl), combine the warm milk, 1 tbsp sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
Step 2: To the yeast mixture, add the flour, sugar, salt, and eggs. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes.
Step 3: Increase the speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. Reduce the speed to low and begin adding the softened butter, one tablespoon at a time, waiting for each to be fully absorbed before adding the next. Once all butter is added, increase speed to medium and knead for another 5-7 minutes until the dough is very smooth, elastic, and slightly tacky. It should clean the sides of the bowl.
Step 4: Shape the dough into a ball. Place it in a lightly greased bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place (ideally around 24-27°C / 75-80°F) for 1.5 to 2 hours, or until doubled in size.
Step 5: Once doubled, gently punch down the dough to deflate it. Turn it out onto a lightly floured surface. Add the chocolate chips over the dough and gently fold them in until evenly distributed; be careful not to overwork it. Roll the dough out into a large rectangle.
Step 6: Spread the Nutella evenly over 1/3 of the rectangle, then cut the rest into strips without reaching the end. Starting from the Nutella, tightly roll the dough into a log, pinching the clean edge to seal it. Carefully transfer the log into a loaf pan.
Step 7: Loosely cover the pan with plastic wrap or a damp towel. Let the loaf rise again in a warm place for 45 minutes to 1 hour until it has risen just above the rim of the pan. Towards the end of the proofing time, preheat your oven to 180°C (350°F).
Step 8: Gently brush the top of the loaf with the beaten egg wash. This will give it a deep golden, glossy finish. Bake in the preheated oven for 35 to 40 minutes, or until the top is a deep golden brown.
Step 9: As soon as you remove the loaf from the oven, brush the top with the optional melted butter. This adds an incredible bakery-style shine and an extra layer of rich flavor.
Step 10: Let the loaf cool in the pan for 15-20 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This waiting period allows the crumb to set, preventing a gummy texture. Serve slightly warm or at room temperature.

Pro Tips for the Perfect Nutella Brioche Loaf

Keep these in mind:

Use room temperature ingredients for better incorporation.
Ensure your yeast is fresh for optimal rising.
Feel free to customize with your favorite nuts or dried fruits.
For an even richer flavor, add a splash of vanilla extract to the dough.

Best Ways to Serve Nutella Brioche Loaf

This Nutella-filled brioche is delightful on its own, but there are some fantastic ways to serve it:

Slice it for breakfast and top it with fresh berries or whipped cream.
Transform it into Nutella brioche French toast for a decadent brunch treat.
Serve it warm with a drizzle of chocolate sauce for dessert.

How to Store and Reheat Nutella Brioche Loaf

After enjoying your delicious loaf, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to a month. When ready to enjoy, simply thaw and reheat in a toaster oven or microwave until warm.

Frequently Asked Questions About Nutella Brioche Loaf

What’s the secret to perfect Nutella Brioche Loaf?

The secret lies in properly kneading the dough until it becomes smooth and elastic, which helps create that soft texture. Ensuring the yeast is fresh and letting the dough rise fully also contributes to its fluffiness.

Can I make Nutella Brioche Loaf ahead of time?

Absolutely! You can prepare the dough a day in advance and let it rise in the refrigerator. Just remember to bring it back to room temperature before shaping and baking.

How do I avoid common mistakes with Nutella Brioche Loaf?

To avoid common mishaps, ensure your measurements are accurate, and don’t rush the rising times. Overworking the dough can also lead to a dense loaf, so be gentle when folding in the chocolate chips.

Variations of Nutella Brioche Loaf You Can Try

There are several fun twists you can explore with this recipe:

Incorporate chopped hazelnuts for a delightful crunch.
Try using almond butter instead of Nutella for a different flavor profile.
Make mini loaves for individual servings or gifting.
Experiment with adding different flavored chocolate spreads to switch things up.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast option!

Delicious Nutella Brioche Loaf Recipe for Chocolate Lovers - Nutella Brioche Loaf - additional detail

For more tips on baking, visit Creamy Potato Soup Recipe or learn how to make gingerbread cookies!

Delicious Nutella Brioche Loaf Recipe for Chocolate Lovers

Author: basmer
Total Time: 55 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

Make this insane Nutella Brioche Loaf! Soft, buttery brioche dough is swirled with Nutella and packed with chocolate chips. Easy, one-loaf recipe perfect for weekend baking, brunch, or the ultimate sweet treat. No fancy braiding needed!

Instructions

In the bowl of your stand mixer (or a large bowl), combine the warm milk, 1 tbsp sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
To the yeast mixture, add the flour, sugar, salt, and eggs. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes.
Increase the speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. Reduce the speed to low and begin adding the softened butter, one tablespoon at a time, waiting for each to be fully absorbed before adding the next. Once all butter is added, increase speed to medium and knead for another 5-7 minutes until the dough is very smooth, elastic, and slightly tacky. It should clean the sides of the bowl.
Shape the dough into a ball. Place it in a lightly greased bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place (ideally around 24-27°C / 75-80°F) for 1.5 to 2 hours, or until doubled in size.
Once doubled, gently punch down the dough to deflate it. Turn it out onto a lightly floured surface. Add the chocolate chips over the dough and gently fold them in until evenly distributed—be careful not to overwork it. Roll the dough out into a large rectangle.
Spread the Nutella evenly over 1/3 of the rectangle, then cut the rest into strips without reaching the end. Starting from the Nutella, tightly roll the dough into a log, pinching the clean edge to seal it. Carefully transfer the log into a loaf pan.
Loosely cover the pan with plastic wrap or a damp towel. Let the loaf rise again in a warm place for 45 minutes to 1 hour, until it has risen just above the rim of the pan. Towards the end of the proofing time, preheat your oven to 180°C (350°F).
Gently brush the top of the loaf with the beaten egg wash. This will give it a deep golden, glossy finish. Bake in the preheated oven for 35 to 40 minutes, or until the top is a deep golden brown.
As soon as you remove the loaf from the oven, brush the top with the optional melted butter. This adds an incredible bakery-style shine and an extra layer of rich flavor.
Let the loaf cool in the pan for 15-20 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This waiting period allows the crumb to set, preventing a gummy texture. Serve slightly warm or at room temperature.