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Christmas recipe

Braided Cinnamon Brioche with Nutella®

The sweetest good morning

Soft, sweet dough, flaky crust and cloud-like texture inside. Is there really anything better than a fragrant cinnamon brioche, filled with Nutella for a winter breakfast? This recipe is just the perfect pairing to a warm cup of tea or coffee.

Hard
6 h 45 min
Braided Cinnamon Brioche with Nutella® | Nutella

INGREDIENTS for 8 servings

  • 6g fresh yeast

  • 70ml whole milk

  • 3 eggs

  • 270g flour

  • 120g granulated sugar

  • 1 teaspoon (5g) salt

  • 180g soft butter

  • 1 tablespoon (7g) cinnamon

  • 120g Nutella®

METHOD

  1. Braided Cinnamon Brioche with Nutella® 1 | Nutella

    In a large bowl, crumble the yeast and cover with the milk. Let stand for 10 minutes.

    Quickly mix to dissolve the yeast then add 2 eggs, the flour, 35g of sugar and the salt.

    Mix with a spoon until a dough forms.

  2. Braided Cinnamon Brioche with Nutella® 2 | Nutella

    Transfer the dough to a work surface and knead until smooth and elastic, for about 15 minutes.

    Gradually incorporate 70g of butter and continue to knead for 5 minutes.

    Place the dough in a bowl, covered with a cling film and leave it to rise at room temperature for about 2 hours.

    Once doubled in size, transfer the bowl to the fridge for 1 hour.

  3. Braided Cinnamon Brioche with Nutella® 3 | Nutella

    In the meantime, mix the remaining butter, the remaining sugar and the cinnamon together in a small bowl. Set aside.

  4. Braided Cinnamon Brioche with Nutella® 4 | Nutella

    Line 2 baking trays with baking paper and set aside.

    Transfer the chilled dough to a slightly floured work surface and roll into an approximately 30 cm x 40 cm rectangle.

  5. Braided Cinnamon Brioche with Nutella® 5 | Nutella

    Spread the cinnamon butter over 2/3 of the dough surface.

    Fold the plain part of the dough over the middle part.

    Then, fold the last 1/3 over the rest, just the way you would do with a business letter.

  6. Braided Cinnamon Brioche with Nutella® 6 | Nutella

    Cut the dough into 8 long strips and roll each strip of dough tightly around itself, so that to form a knot.

    Place each knot on a prepared tray, making sure the end of the strip is tucked on the bottom.

    Cover with a cling film and leave to rise until doubled in size, for about 2 hours.

    Preheat the oven to 180°C (355°F) and position the baking rack in the middle of the oven.

    Beat the remaining egg in a small bowl, brush the brioche with the beaten egg and bake for 15 minutes (or until it turns golden brown).

  7. Braided Cinnamon Brioche with Nutella® 7 | Nutella

    Remove the brioche from the oven and let it cool down completely.

    Slice each brioche in half lengthwise and spread 15g of Nutella® in between.

Rainforest Alliance Nutella
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms

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