Nutella Brioche Rolls
Equipment
Ingredients
Dough
milk (warm)
200 ml
sugar
60 g
vanilla extract
1 tsp
instant yeast
7 g
egg (large)
2 piece
all-purpose flour
500 g
salt
1 pinch
butter (softened)
100 g
Filling & Finishing
Nutella
200 g
egg
1 piece
butter (melted)
20 g
Instructions
Activate Yeast
Combine warm milk, sugar, and yeast in a mixing bowl. Let stand until slightly foamy.
Add Eggs and Vanilla
Beat in the eggs and add vanilla extract to the foamy mixture.
Form Dough
Add flour and salt, stirring until the mixture forms a shaggy dough.
Knead in Butter
Knead the dough while gradually incorporating softened butter in small portions until smooth and elastic.
First Rise
Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.
Portion Dough
Deflate the risen dough and divide into 12 equal pieces. Shape each into a round.
Fill and Shape Rolls
Flatten each ball into an oval, spread with Nutella, fold over, cut slits, and twist to create braided effect.
Second Rise
Arrange rolls on lined baking tray, cover loosely, and let rise until soft and puffy.
Apply Egg Wash
Brush tops with egg wash before baking.
Bake Rolls
Bake in preheated oven at 180°C until golden and cooked through.
Finish with Butter
While still warm, lightly brush tops with melted butter before serving.
Original recipe
Storage
Store in airtight container. Reheat briefly to restore softness. Best enjoyed fresh on the day of baking.
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