Nutella Chocolate Chip Brioche
Nutella Chocolate Chip Brioche
Ingredients
For the Brioche Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup whole milk, lukewarm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Filling and Topping
- 1 cup mini chocolate chips, plus 1/4 cup for topping
- 1/2 cup Nutella
For Assembly
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a large bowl, whisk together the flour, granulated sugar, active dry yeast, and salt. Make a well in the center.
⏱️ 2 min
- 2
Pour the beaten eggs and lukewarm milk into the well. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min
- 3
Knead the dough on a lightly floured surface or with the dough hook on medium-low speed for 5 minutes. Gradually add the softened butter, one piece at a time, incorporating each piece before adding the next. Continue kneading for another 10-15 minutes, until the dough is smooth, elastic, and no longer sticky.
⏱️ 20 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Gently punch down the risen dough. Turn it out onto a clean wooden surface. Pour 1 cup of mini chocolate chips over the dough. Gently fold and knead the dough for 1-2 minutes to evenly incorporate the chocolate chips.
⏱️ 5 min
- 6
Divide the dough into 8 equal pieces. Lightly flour your work surface. Take one piece of dough and flatten it into an oval or rectangular shape, about 4-5 inches long.
⏱️ 5 min
- 7
Using a piping bag or a spoon, pipe or spread about 1 tablespoon of Nutella onto the center of the flattened dough.
⏱️ 5 min
- 8
Carefully fold one side of the dough over the Nutella filling to meet the other side, enclosing the spread. Pinch and seal the edges firmly to ensure the Nutella is fully contained. Repeat with the remaining dough pieces.
⏱️ 10 min
- 9
Preheat your oven to 375°F (190°C). Line a 9x13 inch rectangular baking dish with parchment paper.
⏱️ 5 min•🌡️ 375
- 10
Arrange the filled brioche pieces side-by-side in the prepared baking dish. Sprinkle the remaining 1/4 cup of mini chocolate chips over the top of each brioche piece.
⏱️ 3 min
- 11
Bake for 20-25 minutes, or until the brioche is golden brown and risen, and the chocolate chips are melted and slightly toasted.
⏱️ 25 min•🌡️ 375
- 12
Once baked, remove from the oven and let cool slightly before serving. The brioche is best enjoyed warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Nutella Chocolate Chip Brioche
For the Brioche Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup whole milk, lukewarm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Filling and Topping
- 1 cup mini chocolate chips, plus 1/4 cup for topping
- 1/2 cup Nutella
For Assembly
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a large bowl, whisk together the flour, granulated sugar, active dry yeast, and salt. Make a well in the center.
⏱️ 2 min - 2
Pour the beaten eggs and lukewarm milk into the well. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min - 3
Knead the dough on a lightly floured surface or with the dough hook on medium-low speed for 5 minutes. Gradually add the softened butter, one piece at a time, incorporating each piece before adding the next. Continue kneading for another 10-15 minutes, until the dough is smooth, elastic, and no longer sticky.
⏱️ 20 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Gently punch down the risen dough. Turn it out onto a clean wooden surface. Pour 1 cup of mini chocolate chips over the dough. Gently fold and knead the dough for 1-2 minutes to evenly incorporate the chocolate chips.
⏱️ 5 min - 6
Divide the dough into 8 equal pieces. Lightly flour your work surface. Take one piece of dough and flatten it into an oval or rectangular shape, about 4-5 inches long.
⏱️ 5 min - 7
Using a piping bag or a spoon, pipe or spread about 1 tablespoon of Nutella onto the center of the flattened dough.
⏱️ 5 min - 8
Carefully fold one side of the dough over the Nutella filling to meet the other side, enclosing the spread. Pinch and seal the edges firmly to ensure the Nutella is fully contained. Repeat with the remaining dough pieces.
⏱️ 10 min - 9
Preheat your oven to 375°F (190°C). Line a 9x13 inch rectangular baking dish with parchment paper.
⏱️ 5 min•🌡️ 375 - 10
Arrange the filled brioche pieces side-by-side in the prepared baking dish. Sprinkle the remaining 1/4 cup of mini chocolate chips over the top of each brioche piece.
⏱️ 3 min - 11
Bake for 20-25 minutes, or until the brioche is golden brown and risen, and the chocolate chips are melted and slightly toasted.
⏱️ 25 min•🌡️ 375 - 12
Once baked, remove from the oven and let cool slightly before serving. The brioche is best enjoyed warm.
⏱️ 10 min