Soft, fluffy enriched dough filled with layers of Nutella – I truly cannot think of a dreamier brunch offering than these Nutella Filled Twisted Brioche Buns. Don’t be afraid of the shape looking technical, I’ll walk you through it. It’s much easier than you think! Traditionally, these would be cinnamon sugar filled but I am just such a big fan of Nutella.

This recipe requires two proves just to allow the dough some time to rest and rise. These aren’t too long, but do make sure to give them the full time or you may find the buns to be a little dense. You could use any other chocolate style spread in place of Nutella, and Biscoff spread will also work exceptionally well.

For an alternative Nutella recipe, check out these Nutella Stuffed Chocolate Cookies. For videos, including a video on how to twist these, head over to my Instagram!

Nutella Filled Twisted Brioche Buns

Nutella Twisted Brioche Buns

Makes: About 10
Prep Time: 30 Minutes
Bake Time: 20 Minutes
Total Time: 2 Hr 20 Minutes (including prove time)

Ingredients

  • 600g White Bread Flour
  • 1 x 7g Sachet Dried Yeast
  • 50g Granulated Sugar
  • 2 Eggs
  • 200ml Milk
  • 1 Tsp Salt
  • 200g Butter
  • 5 Heaped Tbsp Nutella
  • Optional: 1 Egg, to wash buns before baking

Method

  1. In a large bowl, or the bowl of a stand mixer (using a dough hook attachment), combine the flour, yeast, sugar, eggs, milk, salt and butter. Mix until everything comes together as a soft, but sticky dough. Let the mixer knead for 5-8 minutes on medium or if doing it by hand, knead on a lightly floured surface for 8-10 minutes.
  2. Place the dough back into a lightly oiled bowl, cover and let rise for at least 1 hour (longer if your kitchen is cold/dry).
  3. Lightly grease a 12 hole muffin tin.
  4. Once proved, roll the dough out to a rectangle approx 40x30cm. Spread the Nutella over half the dough (along the long side). Fold the untouched dough over the Nutella, to form one long strip of flat dough.
  5. Cut this horizontally into 40 strips (we want 10 x 4 small strips, approx the same size).
  6. Refer to the video below (and on my IG) to see how to fold these up!
  7. Once rolled up, place each into a muffin tin hole. Let rest for 30 minutes.
  8. Preheat the oven to 200C/180C Fan/Gas 6.
  9. If using, brush the beaten egg over each bun prior to baking. Bake for 20-25 minutes, removing once golden brown.
  10. Let cool on a wire rack before attempting to remove the buns, then serve!

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