Petites brioches fourrées au Nutella : faciles et gourmandes ! 🍫

Ingredients

• 500 g Bread Flour (high-protein flour for a strong gluten network)
• 10 g Salt (fine sea salt)
• 50 g Granulated Sugar (adds a subtle sweetness to the dough)
• 20 g Fresh Yeast (active fresh yeast; if using dry, use 7 g and rehydrate in warm milk)
• 3 large Eggs (room temperature)
• 200 ml Whole Milk (room temperature; helps activate yeast)
• 100 g Unsalted Butter (softened, cut into cubes)
• 60 g Nutella (about 1 tsp per bun; any hazelnut‑chocolate spread works)
• 1 Egg Yolk (for egg wash)
• 15 ml Milk (for egg wash) (thins the egg wash)
• 10 g Pearl Sugar (optional decorative topping)

Instructions

1. Combine Dry Ingredients and Yeast

   Place the flour in the mixer bowl. Add the salt on one side, the sugar on the other, and crumble the fresh yeast into the centre. If using dry yeast, dissolve it in a small portion of the milk first.

   Time: PT5M

2. Mix the Dough

   Add the eggs, then pour in the room‑temperature milk. Attach the dough hook and mix on medium speed until the dough pulls away from the sides of the bowl (about 10 minutes).

   Time: PT10M

3. Incorporate Butter

   Add the softened butter a few pieces at a time, waiting until each piece is fully incorporated before adding the next. Continue kneading for another 10 minutes until the dough is smooth and elastic.

   Time: PT10M

4. First Proof

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and place in a warm spot (about 28 °C) for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

   Temperature: 28°C

5. Degas and Portion

   Punch down the risen dough gently, turn it out onto a lightly floured work surface, and shape it into a smooth ball. Divide the ball into 12 equal pieces (≈70 g each).

   Time: PT10M

6. Shape and Fill

   Roll each piece into a ball, then flatten to about 8 cm diameter. Place a teaspoon of Nutella in the centre, fold the edges over and seal by rolling the dough into a tight ball again.

   Time: PT15M

7. Second Proof in Mold

   Arrange the filled balls into the 12‑cavity brioche mold (or greased muffin tin). Cover loosely with a kitchen towel and let rise for 1 hour at 28 °C, until the dough has risen close to the top of each cavity.

   Time: PT1H

   Temperature: 28°C

8. Egg Wash and Optional Topping

   Mix the egg yolk with 15 ml milk. Brush each bun lightly with the wash and sprinkle pearl sugar on top if desired.

   Time: PT5M

9. Bake

   Bake in a pre‑heated oven at 180 °C for 20 minutes, or until the tops are golden brown and the buns sound hollow when tapped.

   Time: PT20M

   Temperature: 180°C

10. Cool and Serve

    Remove the brioche buns from the oven, let them cool in the mold for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g