Recipe Video


Nutella and hazelnut brioche
warm milk
0.75 cup
160 ml
5.28 fl oz
1 Tbs
dry yeast
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
1.50 cup
406 g
14.21 oz
13.40 fl oz
0.25 cup
3.75 tbsp
57 g
2 oz
1.88 fl oz
2 pc
0.50 cup
100 g
3.50 oz
3.30 fl oz
roasted hazelnuts
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz


🌰 For the dough, if you are using instant yeast, mix the flour, sugar, salt, and yeast in the mixer bowl, then mix the warm milk, eggs, and melted butter;

🌰 If you are using regular yeast, make a sourdough: dissolve yeast in warm milk with sugar and leave for 10 minutes until foaming. After that, add flour, eggs, and melted butter;

🌰 In both cases, mix with the hook attachment for about 5 minutes until a homogeneous, smooth dough forms;

🌰 Cover with clingfilm and leave to rise in a warm place for an hour;

🌰 Take out the finished dough, place it on a table sprinkled with flour, cover with clingfilm and leave for 10 minutes;

🌰 Roll out the dough into a rectangle, grease with Nutella, and add the chopped hazelnuts;

🌰 Form a braid as shown in the video recipe;

🌰 Transfer the brioche to a round baking dish, cover with foil and leave for another 45 minutes;

🌰 Bake in an oven preheated to 347°F (175°C) until the brioche is golden-crusted and a wooden stick inserted in the center comes out completely dry.