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Buttery Swirled Brioche Bread with Creamy Nutella Ribbons

Indulge in the soft, cloud-like texture of brioche intertwined with ribbons of rich Nutella, perfect for brunch or a sweet treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brioche
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 1/2 cup milk lukewarm for activating yeast
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 tsp vanilla extract
For the Nutella Swirl
  • 1/2 cup Nutella or more to taste

Method
 

Preparation
  1. In a small saucepan, gently warm the milk until it’s just lukewarm. Add the yeast and allow it to bloom for about 5-10 minutes.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt.
  3. Add the warm milk mixture, softened butter, eggs, and vanilla extract to the dry ingredients.
  4. Mix until the dough forms a shaggy ball.
  5. Turn the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.
  6. Place your dough in a greased bowl, cover with a kitchen towel, and let it rise until it doubles in size, about an hour.
Shaping and Baking
  1. Once risen, punch down the dough and roll it out into a rectangle.
  2. Spread a generous layer of Nutella all over the dough.
  3. Starting from one long end, roll the dough into a log and pinch the seam to seal.
  4. Slice the log down the middle lengthwise and twist the two halves together.
  5. Place the twisted dough in a greased loaf pan and cover to let it rise for another 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Bake for 30-35 minutes, or until golden brown and fragrant.
Serving
  1. Allow the brioche to cool slightly before slicing and serve warm.

Notes

Use extra flour if the dough gets too sticky. Consider adding more Nutella for extra swirls. This brioche is great for toasting the next day.