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.

INGREDIENTS for 8 portions
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6g fresh yeast
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70ml whole milk
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3 eggs
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270g flour
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120g granulated sugar
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1 tsp (5g) salt
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180g soft butter
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1 tablespoon (7g) cinnamon
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120g Nutella® - 1 heaped tsp of Nutella® (15g) per portion
METHOD
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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.
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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.