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!
Ingredients
Scale
- 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
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.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
Keywords: Nutella Brioche Loaf, Brioche, Nutella, Chocolate Bread