Marshmallow Nutella Brioche
Marshmallow Nutella Brioche
Ingredients
For the Brioche Dough
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
For the Filling and Finish
- 1/2 cup Nutella, or more, as desired
- 1/2 cup marshmallow fluff, or more, as desired
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- 1
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min
- 2
Crack the large egg into the yeast mixture and whisk until well combined and smooth.
⏱️ 2 min
- 3
Add the all-purpose flour and salt to the wet ingredients. Mix with a spoon or a stand mixer with a dough hook attachment on low speed until a rough dough forms.
⏱️ 3 min
- 4
Add the softened unsalted butter to the dough. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, increase the speed to medium-low and knead for 7-8 minutes until the dough pulls away from the sides of the bowl and is smooth and elastic.
⏱️ 10 min
- 5
Lightly grease a clean large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for approximately 1 hour, or until doubled in size.
⏱️ 60 min
- 6
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal pieces using a dough scraper or knife. Gently shape each piece into a smooth ball.
⏱️ 5 min
- 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Take one dough ball and roll it out into an oval or circular shape, about 4-5 inches in diameter. Spoon about 1 tablespoon of Nutella onto the upper half of the flattened dough, leaving a small border. Top the Nutella with about 1 tablespoon of marshmallow fluff.
⏱️ 10 min
- 9
Fold the bottom half of the dough over the filling, meeting the top edge to completely cover the Nutella and marshmallow. Press down firmly along the edges to seal the filling inside. Ensure there are no gaps for the filling to escape during baking.
⏱️ 5 min
- 10
On the folded side of the dough (the side that was the bottom half before folding), use a sharp knife or pizza cutter to cut several parallel slits, starting from the folded edge and going towards the sealed edge, but not cutting all the way through the sealed edge. Aim for 3-4 slits per brioche.
⏱️ 5 min
- 11
Carefully take one end of the cut strips and begin to wrap them around the main body of the dough, creating a braided or coiled appearance. Tuck the end of the strip underneath the brioche to secure it. Repeat with the remaining dough balls.
⏱️ 10 min
- 12
Place the shaped brioche pieces on the prepared baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for about 20 minutes.
⏱️ 20 min
- 13
While the brioche is on its second rise, prepare the egg wash: whisk the remaining large egg with 1 tablespoon of water in a small bowl.
⏱️ 2 min
- 14
Brush the tops of the risen brioche with the egg wash. Bake in the preheated oven for 16 minutes, or until golden brown and puffed.
⏱️ 16 min•🌡️ 350
- 15
Immediately after removing the brioche from the oven, brush the tops with melted unsalted butter for added shine and flavor. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marshmallow Nutella Brioche
Ingredients
For the Brioche Dough
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
For the Filling and Finish
- 1/2 cup Nutella, or more, as desired
- 1/2 cup marshmallow fluff, or more, as desired
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- 1
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min - 2
Crack the large egg into the yeast mixture and whisk until well combined and smooth.
⏱️ 2 min - 3
Add the all-purpose flour and salt to the wet ingredients. Mix with a spoon or a stand mixer with a dough hook attachment on low speed until a rough dough forms.
⏱️ 3 min - 4
Add the softened unsalted butter to the dough. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, increase the speed to medium-low and knead for 7-8 minutes until the dough pulls away from the sides of the bowl and is smooth and elastic.
⏱️ 10 min - 5
Lightly grease a clean large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for approximately 1 hour, or until doubled in size.
⏱️ 60 min - 6
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal pieces using a dough scraper or knife. Gently shape each piece into a smooth ball.
⏱️ 5 min - 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Take one dough ball and roll it out into an oval or circular shape, about 4-5 inches in diameter. Spoon about 1 tablespoon of Nutella onto the upper half of the flattened dough, leaving a small border. Top the Nutella with about 1 tablespoon of marshmallow fluff.
⏱️ 10 min - 9
Fold the bottom half of the dough over the filling, meeting the top edge to completely cover the Nutella and marshmallow. Press down firmly along the edges to seal the filling inside. Ensure there are no gaps for the filling to escape during baking.
⏱️ 5 min - 10
On the folded side of the dough (the side that was the bottom half before folding), use a sharp knife or pizza cutter to cut several parallel slits, starting from the folded edge and going towards the sealed edge, but not cutting all the way through the sealed edge. Aim for 3-4 slits per brioche.
⏱️ 5 min - 11
Carefully take one end of the cut strips and begin to wrap them around the main body of the dough, creating a braided or coiled appearance. Tuck the end of the strip underneath the brioche to secure it. Repeat with the remaining dough balls.
⏱️ 10 min - 12
Place the shaped brioche pieces on the prepared baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for about 20 minutes.
⏱️ 20 min - 13
While the brioche is on its second rise, prepare the egg wash: whisk the remaining large egg with 1 tablespoon of water in a small bowl.
⏱️ 2 min - 14
Brush the tops of the risen brioche with the egg wash. Bake in the preheated oven for 16 minutes, or until golden brown and puffed.
⏱️ 16 min•🌡️ 350 - 15
Immediately after removing the brioche from the oven, brush the tops with melted unsalted butter for added shine and flavor. Serve warm.
⏱️ 2 min