These Nutella Brioche Bows are just about the cutest thing you can make with bread! The dough is the same as my cinnamon roll dough, meaning it is fluffy and so soft and pairs perfectly with lashings of warm Nutella. These are definitely best served warm with a dusting of powdered sugar!
Fluffy dough married with Nutella is always a winner in my book. These sweet rolls are a gorgeous treat for a brunch with friends/family, to start your weekend, to serve to your partner/girl squad or simply to give yourself that self love you deserve! In this recipe, we cover discs of dough with Nutella before folding into the cute bow shapes!
These are a fabulous bake when you want to make something a little more exciting than a standard cinnamon roll! I find working with dough to be such a joy and the outcome always so rewarding. If you’re looking for a fun bake to make for a brunch, this is it!
TIPS FOR MAKING GREAT Dough
Making sweet rolls that are fluffy, soft, and full of flavor is so fulfilling. Whether you are a seasoned baker or trying your hand at this bake for the first time, these tips will help you create the perfect sweet roll every time.
- Use Quality Ingredients
Start with fresh, high-quality ingredients. Use active dry yeast or instant yeast that hasn’t expired. For flour, all-purpose or bread flour can give you the best texture. Don’t skimp on the lemon curd either. - Proof Your Yeast
If using active dry yeast, make sure it’s alive and active by proofing it. Mix the yeast with warm water (around 110°F) and a pinch of sugar and wait for it to bubble. This will ensure that your rolls rise properly. - Opt for Full-Fat Dairy
Full-fat milk, butter, and eggs will add richness and tenderness to your dough. The fat content is crucial for the texture of the cinnamon rolls. - Don’t Rush the Dough
Allow the dough to rise in a warm, draft-free environment until it’s doubled in size. This might take about 1-2 hours depending on the temperature of your kitchen. Be patient – it’s worth the wait. - Roll the Dough Evenly
When rolling out the dough, aim for an even thickness to ensure uniform baking and spirals. Use a rolling pin and maybe a ruler to measure the thickness. - Get the Filling Right
Spread in an even layer across the dough. The layer might look thin, but once rolled up it’s just right! Otherwise, it can all leak out when slicing. - Slice with a Sharp Knife and Secure Folds
For clean cuts, use a large, sharp knife. Seal each fold you make by brushing with a little milk. - Don’t Overcrowd the Pan
Give your rolls enough space to expand. They will expand a fair amount in the oven so space apart and bake in batches. - Bake Until Golden Brown
Keep an eye on the rolls as they bake and remove them from the oven once they’re just golden. Overbaking can lead to dry rolls.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a large baking tray to bake these, lined with some greaseproof paper.
- Dried Fast Acting Yeast
- Whole Milk
- Granulated Sugar
- Unsalted Butter
- All Purpose Flour OR Strong White Bread Flour
- Large Eggs
- Nutella
TIPS FOR THE BEST Nutella Brioche Bows
- Yeast: Check your yeast before continuing with the recipe. When you add it to the warm milk, it should ‘bloom’ – meaning it goes bubbly. If it doesn’t do this, it has probably expired and you’ll want to use a new pack!
- Warm Milk: Ensure it is warm to the touch but not hot – it should feel similar to skin temp. Otherwise, it could kill the yeast.
- Cutting the dough: Once the dough has risen, divide into 12 roughly equal pieces. Roll out each piece into a disc and spread over the Nutella. Fold in half, then make two cuts in the middle – from the curved edge towards the fold, but not cutting all the way. This strip is to be the middle/knot of the bow. Fold the two edges into the middle then wrap the strip around these edges to form the bow! There is a video on my Instagram for more instructions!
- Egg wash: I brush a little of the leftover egg white over the rolls just before baking to add extra shine!
- Overnight: If making overnight/needing longer between proofs, place the dough in the fridge otherwise it may ‘over prove’, losing the desired texture.
I bake these Nutella Brioche Bows on a large baking tray. To make the kneading easier, I tend to use the dough hook on my stand mixer. For more doughy recipes, check out these Peach and Brown Sugar Cinnamon Rolls. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
STORAGE/MAKE AHEAD FOR MY Nutella Brioche Bows
When it comes to storing fresh sweet rolls/bread, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Nutella Brioche Bows correctly!
Store leftover cooled homemade cinnamon rolls in an airtight container for 3-5 days. Rewarm individually in the microwave on a plate for about 15-30 seconds or until soft and squishy. To Freeze: Once baked, the sweet rolls can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving!
To make ahead, you can replace either rise with an overnight rise in the refrigerator. Make sure to cover with cling film/saran wrap. The next day, continue with the recipe as laid out. No other changes are needed! Take care not to leave too long beyond overnight in the refrigerator. Although it slows rising, it doesn’t totally stop it, and you don’t want it to overflow from its container!
How to Assemble and Create the Bow Shape
Nutella Brioche Bows
Ingredients
- 7 g (¼ oz) Packet Dried Fast Acting Yeast
- 200 ml (¾ cup) Warm Milk See Notes
- 50 g (¼ cup) Granulated Sugar
- 55 g (¼ cup) Unsalted Butter Melted
- 400 g (1 ⅔ cups) Strong White Bread Flour
- 1 (1) Large Egg
- 1 (1) Large Egg Yolk
For the Filling
- 200 g (⅔ cups) Nutella
Instructions
- Start by combining the yeast, warm milk and sugar in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
- To that bowl, add in one whole egg and egg yolk and the melted butter. Mix to combine. Add the flour and mix to form a dough.
- Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for an hour (until doubled in size).
- Line a large baking tray.
- Once doubled in size, punch down and tip onto lightly floured surface. Cut into 12 roughly equal pieces.
- Take a piece of dough and roll into a small, flat disc. Spread about 1 tbsp Nutella over the disc. Fold this circle in half, then make two cuts in the middle – from the curved edge towards the fold, but not cutting all the way. This strip is to be the middle/knot of the bow. Fold the two edges into the middle then wrap the strip around these edges to form the bow! There is a gallery above this recipe with images, or see the video.
- Place the bow on the lined tray and repeat. Let rest 20 minutes.
- Preheat the oven to 370℉/180℃.
- Brush each bow with a little of the leftover egg white, or just some milk, then bake 15-20 minutes until golden.
- Remove and let cool before dusting with powdered sugar, then serve!
