8 port
9 ingr
405 min
Braided Cinnamon Brioche with Nutella

Braided Cinnamon Brioche with Nutella®

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.
6g fresh yeast
70ml whole milk
3 eggs
270g flour
120g granulated sugar
1 tsp (5g) salt
180g soft butter
1 tablespoon (7g) cinnamon
120g Nutella® (15g portion per person)


Step 1
  • 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.
Step 2
  • 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.
Step 3
  • In the meantime, mix the remaining butter, the remaining sugar and the cinnamon together in a small bowl. Set aside.
Step 4
  • 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.
Step 5
  • 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.
Step 6
  • 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).
Step 7
  • 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.
Et voila!
Braided Cinnamon Brioche with Nutella