Nutella Brioche Rolls
Ingredients
Dough
milk (warm)
200 ml
sugar
60 g
vanilla extract
5 ml
instant yeast
7 g
egg
2 piece
all-purpose flour
500 g
salt
2 g
unsalted butter (softened)
100 g
Filling
Nutella
200 g
Topping
egg (beaten)
1 piece
unsalted butter (melted)
20 g
Instructions
Activate yeast
Combine the warm milk, sugar, and yeast in a mixing bowl. Give it a quick stir and let it stand for a few minutes until slightly foamy, then beat in the eggs and add the vanilla extract.
Form shaggy dough
Add the flour and salt to the mixture and stir until everything comes together into a shaggy dough.
Knead dough with butter
Start kneading the dough, gradually incorporating the softened butter in small portions. Continue kneading until the dough becomes smooth, stretchy, and elastic.
First rise
Transfer the dough to a lightly oiled bowl, cover it, and leave it in a warm spot until it doubles in size (about 1 hour).
Portion dough
Once risen, gently deflate the dough and portion it into 12 equal pieces. Shape each piece into a round.
Fill and shape
Flatten each ball into an oval or rectangle. Spread a layer of Nutella over the surface, leaving a small border.
Create braided effect
Fold the dough over the filling, then cut slits along one side and twist or wrap them over to form a braided effect.
Second rise
Arrange the shaped rolls on a lined baking tray. Cover loosely and let them rise again until they look soft and puffy, about 30–45 minutes.
Bake
Brush the tops with egg wash and bake in a preheated oven at 180°C until golden and cooked through, roughly 18–20 minutes.
Finish and serve
While still warm, lightly brush with melted butter before serving.
Original recipe
Storage
Store in an airtight container. Warm slightly before serving for best texture.
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