If you love soft brioche dough and Nutella, this recipe is an absolute must-try. These Nutella Brioche Twists are fluffy, lightly sweet, beautifully striped, and filled with creamy chocolate hazelnut spread. They look bakery-level impressive, but are surprisingly simple to make at home.

Each brioche is shaped by hand, filled generously with Nutella, and finished with delicate dough strips that create a stunning twisted pattern on top. Once baked, they turn golden brown, incredibly soft, and completely irresistible.

Perfect for breakfast, brunch, or a cozy afternoon treat — especially if you’re a Nutella lover.

What Makes These Nutella Brioche So Special?

• Unlike classic filled rolls, these brioche are shaped in a way that leaves part of the dough exposed and cut into thin strips. Those strips are gently laid over the Nutella-filled section, creating a striped, twisted look that’s both rustic and elegant.
• The result? A soft brioche with a gooey Nutella center, delicate layers, and a beautiful pattern that makes them perfect for sharing (or not).

Why You’ll Love This Nutella Brioche Recipe

• Extremely soft and fluffy brioche dough
• Rich Nutella filling in every bite
• Beautiful twisted, striped shape
• Made with simple pantry ingredients
• Perfect for breakfast or dessert
• Small batch recipe (5–7 pieces)
• Freezer-friendly

Ingredients You’ll Need for Nutella Brioche

• Milk: Used lukewarm to gently activate the yeast and create a soft, fluffy brioche dough.
• Sugar: Adds light sweetness and helps feed the yeast for proper rising.
• Fresh Yeast: Responsible for the airy, tender texture of the brioche.
• Egg: Gives the dough richness, structure, and a soft crumb.
• All-purpose Flour: Forms the base of the dough and provides stability while keeping it light.
• Salt: Balances the sweetness and enhances overall flavor.
• Butter: Adds richness and makes the brioche incredibly soft and tender.
• Nutella: The creamy chocolate-hazelnut filling that melts beautifully inside the brioche.
• Egg Yolk: Used for brushing the dough before baking to achieve a glossy, golden finish.
• Milk (for egg wash): Mixed with the egg yolk to create a smooth, evenly spread glaze.

For Making the Nutella Brioche, Here Are the Essential Tools You’ll Need

• Mixing Bowl or Stand Mixer: Used to combine and knead the dough until smooth and elastic. A stand mixer with a dough hook makes the process easier, but hand-kneading works just as well.
• Measuring Cups or Kitchen Scale: Accurate measurements ensure the brioche dough has the perfect soft texture without becoming too sticky.
• Dough Scraper or Sharp Knife: Helpful for dividing the dough evenly and for cutting the decorative strips during shaping.
• Rolling Pin: Used to roll each dough ball into an oval shape before filling with Nutella.
• Baking Tray: Provides a flat, even surface for baking the brioche twists.
• Parchment Paper: Prevents sticking and makes cleanup easy while keeping the brioche intact.
• Pastry Brush: Used to gently brush the egg wash over the dough for a glossy, golden finish.
• Clean Kitchen Towel or Plastic Wrap: Covers the dough during rising to prevent it from drying out.
• Cooling Rack: Allows the baked brioche to cool evenly without becoming soggy on the bottom.

Here is the full Recipe for the Nutella Brioche

Ingredients:

Dough:

• 100 ml (7 tbsp) milk, lukewarm (not hotter than 37°C / 98°F)
• 30 g (2 tbsp + 1 tsp) granulated sugar
• 10 g fresh yeast or4 g (1 1/4 tsp) instant yeast
• 1 large egg
• 275 g (2 1/4 cups) all-purpose flour
• 1 pinch salt
• 50 g (3 1/2 tbsp) soft butter

Filling & Finish:

• Nutella, as needed (about 1 tbsp per brioche)
• 1 egg yolk
• 15 ml (1 tbsp) milk

Directions:

1. Prepare the Dough
   Warm the milk until lukewarm (not above 37°C / 98°F). Dissolve the sugar and fresh yeast in the milk and let sit for 5 minutes until slightly foamy.
   Add the egg, flour, salt, and soft butter. Knead for about 8–10 minutes until you have a smooth, soft, slightly elastic dough that doesn’t stick to your hands.
   Cover the bowl and let the dough rise in a warm place for 60–90 minutes, or until doubled in size.
   
2. Divide the Dough
   Punch down the dough gently. Divide into:
   5 pieces (about 100 g each) for larger brioche
   7 pieces (about 70 g each) for smaller brioche
   Roll each piece into a smooth ball.
   
3. Shape the Brioche
   Take one dough ball and roll it out into an oval shape — slightly longer than wide.
   At one end of the dough, place 1 tablespoon of Nutella. Fold the dough over the Nutella, sealing it well so the filling doesn’t leak during baking. You should still have some dough left uncovered at the other end.
   Using a sharp knife, cut the uncovered dough lengthwise into thin strips.
   Gently lift those strips and lay them over the folded Nutella section, creating a striped pattern. Press the ends lightly to secure.
   Repeat with the remaining dough balls.
   
4. Second Rise
   Place the shaped brioche on a baking tray lined with parchment paper. Cover loosely and let rise again for 30–40 minutes until slightly puffy.
   
5. Brush & Bake
   Preheat your oven to 180°C (350°F), top and bottom heat.
   Mix the egg yolk with milk and brush the brioche gently.
   Bake for 15–18 minutes, until golden brown and beautifully puffed. Optional: brush with melted butter.

Yield Information

• 5 brioche: approx. 100 g (3.5 oz) dough per piece
• 7 brioche: approx. 70 g (2.5 oz) dough per piece

Baking Tips for Perfect Nutella Brioche

• Make sure the milk is lukewarm, not hot
• Seal the Nutella filling well
• Don’t overfill to avoid leaking
• Let the dough rise fully for the fluffiest result
• Bake until deeply golden for best flavor

Variations to Try

• White chocolate filling
• Chocolate chips + Nutella
• Cinnamon sugar instead of Nutella
• Pistachio cream filling
• Hazelnut spread with chopped nuts

Storage & Reheating

• Store in an airtight container for up to 2 days
• Freeze baked brioche for up to 2 months
• Reheat briefly in the oven for a fresh-baked feel

If you love Nutella, you need to try these Nutella Brioche Twists. They’re soft, rich, and filled with chocolatey goodness — and the striped design makes them look like they came straight from a bakery.

Once you make them, they’ll quickly become a favorite.

Happy baking!!

More Baking Ideas:

• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
• Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Nutella Brioche

Author Name

Isabel

Published On

2026-01-25