Nutella pull apart brioche - Archersfood (2024)

A Nutella pull apart brioche bread is absolutely delicious. Imagine a soft and fluffy brioche bread, baked to perfection with a golden crust, and filled with a generous amount of creamy and chocolatey Nutella spread.

Each piece of this brioche is like a little pocket of heaven, waiting to be pulled apart, the texture is light and buttery, making it simply melt into your mouth. The combination of the rich hazelnut flavor of Nutella and the sweet pillowy brioche is truly a match made in dessert heaven.

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Whether you enjoy it as a decadent breakfast treat, a delightful afternoon snack, or even as a dessert, this Nutella pull apart brioche bun is sure to satisfy your cravings and bring a smile to your face. It’s a treat that combines the best of both worlds, the comforting goodness of freshly baked bread and the irresistible appeal of Nutella.

Keep reading to learn how to make a Nutella pull apart brioche

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Info

Baking a brioche bread at 160C or 320F allows the bread to bake more gently and evenly. It helps prevent the outer crust from getting too dark or burnt while ensuring that the interior of the bread bakes properly. This slower baking process can result in a more tender and evenly cooked brioche bread.

It also helps achieving a more even texture on the outside, when baking at higher temperature the brioche bread tends to break

This recipe should give you about 8 mini Nutella pull apart brioche. .

Kneading

Kneading time can vary depending on so many things. It’s normally not the same time when youre kneading it in a stand mixer with the dough hook than when you’re doing it with your own hands. It normally takes about 20 minutes.

You will know your dough is ready when it passes the windowpane test. This is how you do it,

Take a small piece of dough and gently stretch it out. It should be able to stretch thin enough that you can see light through it without it tearing. If the dough tears it means the gluten hasn’t developed enough and you need to knead it a bit more.

It should be smooth and elastic, when you poke it with your finger it should spring back up. It’s always better to over knead a dough than an under kneaded dough. This one can result in a dense and heavy brioche.

When i use fresh yeast i like to add it on the last 5-8 minutes of kneading, always make sure the yeast is integrated enough into the dough.

More options instead of nutella

If you are looking to substitute Nutella in a recipe, you can try different options to make this Nutella pull apart brioche,

Process

Yeast

To substitute 8 grams of fresh yeast you have a few options.

• Active dry yeast: use 3 grams of active dry yeast as a substitute. To activate this type of yeast you wanna dissolve it on abut 40 grams of lukewarm water from this recipe, add a tablespoon of sugar and mix. Let it sit for about 10 minutes until it becomes foamy.
• Instant yeast: use 2 grams of instant yeast, just mix it with the rest of ingredients.

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RECIPE in cups and grams

INGREDIENTS:

Dough:

• 135 grams bread flour
• 85 grams all purpose flour
• 75 ml water
• 35 grams granulated sugar
• 1 egg
• 8 grams fresh yeast
• 20 grams soft butter
• 75 grams chocolate chips
• Pinch of salt

Filling:

• 100 grams nutella

Eggwash:

• 1/2 egg
• A couple drops of heavy cream, milk, or water.

You can find the recipe in cups as well if you scroll down a little more.

INSTRUCTIONS:

Here, you will have a Tiktok video with all the steps to guide you through the process.

1)First step, dry ingredients

In order to prepare the mini Nutella bombs, the initial step involves combining all the dry ingredients such as bread flour, all purpose flour, pinch of salt and granulated sugar. By throughly mixing these dry ingredients together you ensure that the flavors are evenly distributed and the dough will have the perfect texture when it’s time for further steps in the recipe.

2)Second step, liquid

Once the dry ingredients are well combined it’s time to incorporate the wet ingredients into the mixture. Begin by adding the water, next add soft butter to the mixture. It’s important that the butter is not too cold as it needs to be easily blendable with the other ingredients and then add one egg.

3)Third step, knead

If you have a stand mixer you can attach the dough hook and set it on medium-low speed. Allow the mixer to knead the dough for about 15 minutes. If you prefer to knead the dough by hand or you simply dont have a stand mixer, lightly flour a clean surface and use the heel of your hand to push the dough back over itself and give it a tun, repeat this process for 15 minutes.

4)Forth step, add fresh yeast

Moving on to the forth step, it’s time to ad the yeast. After 15 minutes have passed you can add the fresh yeast and mix for 8 to 10 more minutes, you have to make sure the dough is really smooth and elastic. Moreover, it is important to ensure that there are no yeast crumbs left on the dough, as everything should all be well integrated.

5)Fifth step, first rise of dough

Take a large lightly greased bowl and transfer the dough into it making sure to cover with plastic wrap to create a seal and prevent the surface from drying out. It also helps to trap the heat and moisture inside creating a warm and humid environment for the dough.

We are proofing this dough at 30C or 86F with some humidity, we are using a dough fermentation machine but you can find a suitable and warm place for the dough to proof. Allow it to proof for approximately 1h and 30 minutes to 2h or until it has doubled in size.

6)Sixth step, chocolate and portion

Now is the step where we add the chocolate chips, we didn’t do it before to prevent the chocolate from melting. Once mixed gently, it is time to portion the dough into 8 equal pieces. You can weight them if you want to make them the same size.

7)Seventh step, stuff with Nutella

First, you want to take each piece of dough and shape it into a ball to give it a smooth and round shape. Gently flatten the dough and add a spoonful of Nutella in the center, make sure you leave some space in the edges fr sealing.

Carefully you want to bing the edges of the dough together to close the ball, making sure there are no gaps or openings for the Nutella to escape, pinch them together and seal them. Finally, gently roll it between your hands to shape it back into a smooth ball.

8)Eight step, second fermentation

Begin by placing each of the filled brioche buns into a greased baking pan, leaving some space in between each bun. Afterward, cover with plastic wrap and allow them to proof at about 30C (86F) for about 30 minutes,

Meanwhile, while they’re proofing you can go ahead and prepare the egg wash, beat half egg and add a splash of water, milk or cream to it, mix ad you can paint the buns with this mixture once they’re ready to bake.

9)Ninth step, bake

As the ninth step of the recipe, we wanna bake them at 160 C (320F) for about 30-35 minutes or until theyre perfectly golden brown on the outside. However, it is important keep an eye on your oven because they all work different and yours may take less time or maybe more.

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