Nutella Brioche Buns
Serves 8
60 mins prep
20 mins cook
80 mins total
Soft, buttery brioche meets smooth chocolate hazelnut spread to create perfectly swirled Nutella Brioche Buns. Finished with a shiny, sweet raspberry simple syrup glaze and a dusting of powdered sugar.
For the Brioche Dough
For the Filling
For the Raspberry Simple Syrup
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Brioche Dough: In a small saucepan, add the milk and butter and heat on low until the mixture reaches 90°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast to the bowl and give it a quick stir.
Add the flour, sugar, salt, then eggs to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes, until the dough has pulled away from the sides of the bowl and is smooth, not sticky. Scrape the sides and bottom of the bowl one or two times during the mixing process.
Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 - 1 ½ hours.
Assembly: Line 2 baking sheets with parchment paper or silicone mats. Once the dough is ready, remove it from the bowl onto a lightly floured surface. Gently press out any air bubbles.
With a rolling pin, roll out the dough into a rectangle measuring approximately 14” x 24”. Warm the Nutella in the microwave for about 15 - 20 seconds until spreadable. With the shorter end of the rectangle facing you, spread the Nutella onto the lower two-thirds of the dough, leaving one-third without filling.
Fold the shorter ends of the dough into thirds like a letter. First, fold the top ⅓ of the dough (without filling) onto the middle ⅓ of the dough then fold the remaining ⅓ end over that, so you end up with 3 layers of dough. Gently roll out the dough again, until it measures about 8” wide and 14” long. Move the dough to a sheet pan and refrigerate for about 15 minutes.
Remove the dough from the fridge and using a pizza cutter or pastry wheel, trim the 4 sides of the dough to create clean, even edges. Cut the dough in half lengthwise then cut each of those pieces in fourths, to create 8 long strips, each measuring about 1” wide.
Starting at one end, roll each strip into a tight bun, tucking the tail underneath. Transfer the buns to the prepared pans and press down each bun to slightly flatten. Loosely cover with plastic wrap and allow the buns to rest in a warm spot until risen and puffy, about 45 minutes to 1 hour.
Preheat oven to 350°F. Bake the buns for 18-20 minutes or until golden brown.
Raspberry Simple Syrup: Combine the raspberry jam and water in a small saucepan and bring to a boil over low heat. Remove from heat and strain out the seeds with a fine mesh sieve. Brush the raspberry syrup over the warm buns.
Dust the glazed brioche buns with powdered sugar, if desired, and enjoy!
