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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.

6 h 45 min

INGREDIENTS for 8 portions

  • 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® - 1 heaped tsp of Nutella® (15g) per portion


  1. cinnamon_brioche_step_1
    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.


  2. cinnamon_brioche_step_2
    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.


  3. cinnamon_brioche_step_3
    STEP 3

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

  4. cinnamon_brioche_step_4
    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.

  5. cinnamon_brioche_step_5
    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.


  6. cinnamon_brioche_step_6
    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).


  7. cinnamon_brioche_step_7
    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.

Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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