The perfect recipe for a slow weekend morning. One easy recipe, combining flavours together to give you the perfect bite, helping you start your day brightly.
Soft, buttery brioche filled with melty Nutella and chocolate chips, baked into fluffy pull – apart rolls that are impossible to resist. Each piece tears away beautifully, revealing a rich chocolatey centre and a golden, glossy crust. Perfect for sharing with coffee, brunch or a cozy evening treat. ✨
Why you’ll love this recipe
- Pillowy-soft brioche dough wrapped around melted Nutella — every pull-apart piece is pure joy.
- The dough is enriched with butter and eggs for an incredibly tender, cloud-like texture.
- It looks stunning as a centerpiece but is much easier to make than it looks.
- Brushing with butter right out of the oven keeps it soft, shiny, and irresistible.
- Perfect for sharing — it’s designed to be pulled apart and enjoyed together.
Key Ingredients
- Nutella – the generous filling of Nutella between each layer of dough creates gooey, chocolatey ribbons throughout every pull-apart piece.
- Butter – enriches the brioche dough, giving it that incredibly soft, pillowy texture and a rich golden colour as it bakes.
- Eggs – add structure and richness to the brioche dough, creating a tender, cloud-like crumb that sets this apart from regular bread.
- Warm milk – activates the yeast and keeps the dough supple and moist, contributing to the light, fluffy texture.
- Active dry yeast – the key to that beautiful, airy rise — proofing it properly ensures the brioche turns out tall, soft, and perfectly domed.
- Salt: it enhances the flavor of the dough. If you use too much salt, the dough will not rise properly.
To prepare the dough
There are three important steps in creating the dough.
- Kneading
- Proofing
- Baking
We start the preparation of the dough by getting the yeast mixture (milk+sugar+yeast) ready. If there’s any issue with the yeast, it will be visible at this point and you’ll be able to change it before it’s too late.
You should knead the dough for 15 minutes, and stop when it feels sticky.
After 15 minutes, you can add the soft butter and knead for 10 more minutes. The dough should become less sticky and much easier to handle. At this point, you’re ready to cover your dough and let it rise 1/1:30h.
Now, we’re ready to lightly spread our dough and add in the chocolate chips. After that, it’s important that we leave our dough have it’s second and last rise. This is what will make our brioche become pillowy soft.
Tips for Perfect Brioche
- Use softened butter, folded in gradually. Too much at once = greasy dough, poor rise.
- Use semi-sweet or dark chocolate chunks for gooey pockets.
- Pull apart structure benefits from a second, shorter proof after layering – ensures soft, fluffy layers and even spacing.
- Proofing temperature matters. I proof my doughs always from 26° C (78.8F) to 30 °C (86F), depending on what I am making. The dough grows beautifully every time.
- Egg wash is ideal to help the dough have a nice golden brown colour.
How to Store
Best enjoyed fresh and warm on the day of baking. Store leftovers covered at room temperature for up to 2 days and reheat in the oven at 160°C for 8–10 minutes to restore the softness. The baked brioche can also be frozen for up to 1 month — thaw and warm in the oven before serving.
Ingredients
Method
- In a large bowl or a mixing bowl, add 1 tsp sugar, warm milk and active dry yeast. Cover and let that sit for 5-10 minutes until it's frothy.
- Gradually add the eggs, flour & salt while mixing. Once the whole flour is added, start kneading with your hands or in a stand mixer for 10-15 minutes. Now, add the butter and continue kneading for another 5-10 minutes, until a smooth dough is formed. It should be sticky, but not sticking in your hands. Cover the dough and let it sit in a warm place for 1 hour or until it's doubled in size.
- Punch the dough and drop it in your workface. Add the 150gr of chocolate chips and knead until they're all incorporated and smooth.
- Divide the dough into 8 balls and shape them accordingly. Start by taking them one by one, rolling them out and add Nutella in the center. Pinch the ends to keep the Nutella inside and once them on your prepared baking tray. Cover them and allow them to proof for 30 minutes.
- In the meantime, preheat your oven at 180c and prepare your egg wash, by adding 1 egg white + 1 tbsp milk in a small bowl.
- Once the brioches have doubled in size, brush them with the eggwash and bake them for 20-22 minutes or until golden brown on top.
- Once they're out, brush them with unsalted butter and enjoy with a cup of milk, coffee or tea! 💕