Brioche Nutella: Thermomix Recipe

This recipe was a real success on the Italian Facebook page of this website: the Brioche Nutella.

I absolutely wanted (and had to) publish it because as it is a very tasty recipe and it has a gorgeous and tempting picture, poor Maria Ardolino, who posted it at a first time, had to re-write it again and again :-)

The picture I've published is by Maria but the original recipe has been taken from where you can also find the picture of each step.

I prepared this plaited brioche bread for a full of children party and I must say it was a real success! Chocolate cakes are always a success!

If you are looking for other cakes with Nutella, you may try the Coconut and Nutella Cake (which is one of my strong points), the Nutella Swiss Roll with Cream, the Nutella and Custard Cake or the Nutella and Mint Syrup Cake.


For the "lievitino"
- 1/2 Brewer's Yeast Cube (I put almost an entire one, about 20 g)
- 100 g Milk
- 1 Tsp Sugar
- 100 g Flour

For the dough
- 400 g All purpose Flour
- 130 g Milk
- 130 g Sugar
- 100 g Butter
- 5 g Salt
- 2 ml Sweet Orange Flavouring
- 1 Egg

- Nutella as much as you prefer :-)

How to prepare the Nutella Brioche

Prepare the "lievitino", which is like a sourdough.

Pour milk in the bowl. 2 Min. 37°C Speed 1.

Add yeast. 30 Sec. Speed 2.

Add sugar and flour. 30 Sec. Speed 2.

Wait for 30 Min. until it doubles.

The "lievitino" is now ready and it will remain inside the mixing bowl. You will add all the other ingredients to it.

Prepare the dough.

Put flour, milk and sugar inside the bowl. 2 Min. Speed Dough Mode.

Add soften butter cut into cubes, the egg, salt and the flavouring. Knead. 8 Min. Speed Dough Mode.

Remove the dough from the bowl and put inside a large container to rest. About 1 hour and 45 Min.

Now divide the dough into three parts. Shape to three long "snakes" and then enlarge them using a rolling pin.

Spread each part with an abundant ( :-) ) Nutella layer and then close it up to prevent nutella from going out.

Close pinching with your fingers, then turn the "snake" to let the joint be on the bottom, as the plaited bread base.

Now plait the three parts.

Spread the brioche bread plait with a mix of water and icing sugar.

Then sprinkle with sugar graines and let leaven for other 30/40 Min.

Bake. 35 Min. 180°C.

My advice

Make your own Nutella spread using one of the recipes I've wrote in

How to prepare the Brioche Nutella without Thermomix (something similar, not exactly the same recipe, but the forming method is the same. It has pictures!)

Translated from the Italian recipe
Treccia alla Nutella