Nutella Brioche Rolls
Pillowy, buttery bakery-style rolls filled with chocolate hazelnut spread
Pillowy, buttery brioche rolls filled with rich Nutella and shaped into beautiful twisted forms.
Equipment
Ingredients
Dough
milk (warm)
200 ml
sugar
60 g
vanilla extract
1 tsp
instant yeast
7 g
egg
2 large
all-purpose flour
500 g
salt
1 pinch
butter (softened)
100 g
Filling
Nutella
200 g
Finishing
egg
1 large
butter (melted)
20 g
Instructions
Activate yeast
Combine warm milk, sugar, and yeast in a mixing bowl. Let stand until foamy.
Add eggs and vanilla
Beat in the eggs and add vanilla extract to the foamy mixture.
Form shaggy dough
Add flour and salt to the mixture and stir until it forms a shaggy dough.
Knead with butter
Knead the dough, gradually incorporating softened butter until smooth and elastic.
First rise
Transfer dough to oiled bowl, cover and let rise until doubled in size, about 1 hour.
Portion the dough
Deflate the risen dough and divide into 12 equal pieces. Shape each into a round.
Fill and shape rolls
Flatten each ball, spread with Nutella, fold and create braided effect with slits.
Second rise
Arrange rolls on lined tray, cover and let rise until soft and puffy, 30-45 minutes.
Bake the rolls
Brush with egg wash and bake at 180°C until golden, 18-20 minutes.
Finish with butter
While warm, lightly brush the rolls with melted butter before serving.
Original recipe
Storage
Store in airtight container. Reheat to restore soft texture. Can be frozen for up to a month.
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