Nutella Brioche

Ingredients

• 1100 ml warm milk(103g)
• 230 g granulated sugar(30g)
• 33 g instant dry yeast(3g)
• 41 large egg(50g)
• 5250 g all purpose flour(250g)
• 62 tablespoon all purpose flour (extra for dusting)(16g)
• 70.5 teaspoon salt(3g)
• 850 g unsalted butter, softened(50g)
• 916 tablespoon Nutella(256g)
• 101 egg (for egg wash)(50g)
• 112 tablespoon melted butter (for brushing)(28g)

Instructions

1. 1In a bowl, combine the warm milk, granulated sugar, and instant dry yeast. Stir until the yeast dissolves.
2. 2Add the egg and mix well.
3. 3Add the all purpose flour and salt, then mix until a shaggy dough forms.
4. 4Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
5. 5Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
6. 6Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball.
7. 7Roll out each ball into a rectangle. Spoon 1–2 tablespoons of Nutella onto the upper part of the dough, then fold it over to cover the filling.
8. 8Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect.
9. 9Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
10. 10Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
11. 11Once baked, brush the rolls with melted butter. Enjoy warm!