If you have a sweet tooth and love a delightful twist on classic pastries, then this Nutella and Raspberry Filled Brioche Buns Recipe is going to become your new obsession. Imagine soft, buttery brioche dough wrapped around a rich, gooey Nutella center, with a burst of tangy raspberry jam that perfectly balances the sweetness. These buns are as stunning to look at as they are irresistible to bite into, making them an ideal treat for breakfasts, brunches, or even a comforting dessert. Trust me, once you make these, they’ll be the star of your baking repertoire!
Ingredients You’ll Need
Getting started on this Nutella and Raspberry Filled Brioche Buns Recipe is surprisingly simple thanks to a handful of essential ingredients. Each one plays a key role to create that soft, tender dough and luscious filling you’ll fall in love with.
- Whole milk (¾ cup / 175g): Warms the dough and adds creamy richness for tender brioche texture.
- Unsalted butter (3 Tablespoons / 40g): Cubed for easy melting, it gives the dough its signature buttery flavor and soft crumb.
- Instant yeast (2 teaspoons / 9g): Ensures a perfect rise so your buns turn out light and fluffy.
- All-purpose flour (3 cups / 390g): Forms the sturdy base of your dough, balancing softness with structure.
- Granulated sugar (¼ cup / 58g): Adds just the right calorie dose of sweetness to complement Nutella and raspberry.
- Salt (½ teaspoon): Enhances all flavors and rounds out the sweetness.
- Large egg plus egg yolk: Provide richness and help bind the dough beautifully.
- Nutella spread (½ cup): The star ingredient, bringing that decadent chocolate-hazelnut magic inside every bite.
- Raspberry jam (⅓ cup): Adds a vibrant, fruity contrast that awakens your senses.
- Water (2 Tablespoons): Used to create a silky raspberry syrup glaze for that gorgeous finish.
How to Make Nutella and Raspberry Filled Brioche Buns Recipe
Step 1: Prepare the Brioche Dough
Start by gently warming the whole milk and butter together until they reach about 90 degrees Fahrenheit—just warm enough to activate the yeast without killing it. Transfer this comforting mixture to your mixer bowl, sprinkle in the yeast, and give it a quick stir to awaken those bubbles that will make your dough rise beautifully.
Step 2: Combine Dry and Wet Ingredients
Add in your flour, sugar, and salt, followed by the egg and yolk. Using a dough hook on low speed, mix everything until it just comes together. Be patient and scrape down the bowl sides to make sure all ingredients are fully incorporated. Continue mixing for about 5 minutes until the dough becomes smooth and pulls away cleanly—not sticky—because that’s when you know you’ve got it just right.
Step 3: First Rise
Shape your dough into a plump ball and place it in a greased bowl. Cover it tightly with plastic wrap, then tuck it away in a warm spot for 1 to 1½ hours while it doubles in size. This step is the quiet magic behind that pillowy brioche texture.
Step 4: Shape and Fill the Dough
Once risen, gently deflate your dough onto a lightly floured surface and roll it out into a generous 14 by 24-inch rectangle. Warm your Nutella for about 15 to 20 seconds so it spreads easily, then layer it over the lower two thirds of the dough, leaving a third bare for folding. This filling spread will be what makes each bun burst with gooey deliciousness.
Step 5: Fold and Chill the Dough
Fold the dough like a letter, bringing the top third down over the center, then folding the bottom third up to sandwich that filling inside three manageable layers. Gently roll it back into an 8 by 14-inch rectangle and refrigerate for 15 minutes to firm everything up, which makes cutting cleaner and rolling easier in the next steps.
Step 6: Cut and Roll the Buns
Bring your dough out of the refrigerator and trim the edges for neatness. Slice the dough lengthwise into two, then each half into four equal strips—eight pieces total. Starting at one end of each strip, roll tightly, tucking the tail underneath to hold the shape. Place the buns onto prepared baking sheets and flatten slightly, then cover and let them puff up again for 45 minutes to an hour.
Step 7: Bake and Glaze
Preheat your oven to 350 degrees Fahrenheit and bake the buns for about 18 to 20 minutes until beautifully golden. While they bake, simmer raspberry jam and water into a simple syrup, strain out seeds, and brush it generously on your warm buns for that beautiful fruity shine that makes these brioche treats impossible to resist.
How to Serve Nutella and Raspberry Filled Brioche Buns Recipe
Garnishes
To elevate your presentation, dust a delicate layer of powdered sugar over the glazed buns once they’re cooled slightly. Fresh raspberries scattered around the serving plate add a pop of color and freshness, making your dessert table look effortlessly elegant.
Side Dishes
Serve these buns alongside a steaming cup of coffee or a glass of cold milk for an indulgent breakfast or brunch. Pairing with fresh fruit or a simple yogurt bowl complements the richness and adds a refreshing balance to your meal.
Creative Ways to Present
Try stacking your Nutella and Raspberry Filled Brioche Buns in a decorative basket lined with a colorful cloth, or slice them horizontally for sharing with friends as sandwich-style treats filled with extra Nutella or whipped cream. These ideas turn a simple recipe into a talking point that’s as fun to serve as it is to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brioche buns in an airtight container at room temperature for up to two days. This helps them retain their soft texture while protecting the luscious filling inside. For best flavor, enjoy them within this short timeframe.
Freezing
If you want to make these buns ahead of time, they freeze beautifully. Arrange the fully cooled buns on a tray, freeze until solid, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to three months, ready to satisfy sudden sweet cravings.
Reheating
When you’re ready to enjoy frozen brioche buns, warm them gently in a preheated oven at 300 degrees Fahrenheit for about 10-15 minutes. A quick brush of melted butter upon reheating will refresh their softness, while warming helps revive that dreamy Nutella center.
FAQs
Can I use fresh raspberries instead of raspberry jam?
Fresh raspberries add a lovely texture and fresh burst of flavor, but they won’t create the syrupy glaze that raspberry jam does. If using fresh fruit, consider drizzling a simple sugar syrup separately to keep the buns moist and shiny.
Is it possible to make this recipe without a stand mixer?
Absolutely! You can mix and knead the dough by hand, though it will take more elbow grease and about 10 to 15 minutes of kneading to get the dough elastic and smooth.
Can I use a different nut butter instead of Nutella?
You can switch to another chocolate-hazelnut spread or even peanut butter, but keep in mind Nutella’s unique sweetness and texture are a key part of this recipe’s magic.
What if I don’t have instant yeast? Can I use active dry yeast instead?
Yes, you can substitute with active dry yeast, but it requires proofing in warm water for 5-10 minutes before adding it to the other ingredients. This extra step wakes up the yeast properly.
How do I know when the buns are fully baked?
They should be golden brown on top and feel firm to the touch. You can also gently tap the bottom—if it sounds hollow, they’re perfectly baked and ready to come out of the oven.
Final Thoughts
There’s something incredibly satisfying about making your own breads and pastries, especially when the end result is as delicious as this Nutella and Raspberry Filled Brioche Buns Recipe. They embody the perfect harmony of soft, sweet, and fruity, with that comforting homemade touch that everyone loves. So go on, treat yourself and those around you to these irresistible buns—you’ll be looking for excuses to bake them again and again!
PrintNutella and Raspberry Filled Brioche Buns Recipe
These Nutella Brioche Buns are irresistibly soft, fluffy, and filled with creamy Nutella spread. A sweet brioche dough is enriched with butter and eggs, rolled with luscious Nutella, and baked to golden perfection. Finished with a shiny raspberry glaze and an optional dusting of powdered sugar, these buns make a perfect indulgent treat or breakfast delight.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Brioche Dough
- ¾ cup (175g) whole milk
- 3 Tablespoons (40g) unsalted butter, cut into small cubes
- 2 teaspoons (9g) instant yeast
- 3 cups (390g) all-purpose flour
- ¼ cup (58g) granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
Filling
- ½ cup Nutella spread
Raspberry Simple Syrup
- ⅓ cup raspberry jam
- 2 Tablespoons water
Optional
- Powdered sugar for dusting
Instructions
- Prepare Brioche Dough: In a small saucepan, heat the milk and butter on low until the mixture reaches 90°F. Transfer the warm milk and butter mixture to the bowl of a stand mixer fitted with a dough hook attachment. Add the instant yeast and stir briefly to combine.
- Mix Dough Ingredients: Add the all-purpose flour, granulated sugar, salt, whole egg, and egg yolk to the mixer bowl. Mix on low speed until the dough starts to come together. Scrape down the sides of the bowl, then continue mixing for about 5 minutes until the dough is smooth, elastic, not sticky, and pulls away from the sides of the bowl. Scrape the bowl once or twice during mixing to ensure even kneading.
- First Rise: Shape the dough into a ball and place it into a large greased bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 to 1½ hours.
- Prepare for Assembly: Line two baking sheets with parchment paper or silicone mats. Once risen, gently transfer the dough onto a lightly floured surface. Press out any air bubbles gently without deflating the dough completely.
- Roll Out Dough and Add Filling: Using a rolling pin, roll the dough into a rectangle approximately 14 inches by 24 inches. Warm the Nutella in the microwave for 15–20 seconds until spreadable. With the shorter end of the rectangle facing you, spread Nutella evenly over the bottom two-thirds of the dough, leaving the top one-third unspread.
- Fold Dough: Fold the dough in thirds like a letter—fold the top one-third (without filling) down over the center third, then fold the bottom third with the Nutella filling up over that, creating three layers. Gently roll the folded dough out again to a rectangle about 8 inches wide by 14 inches long. Place the dough on a sheet pan and refrigerate for about 15 minutes to firm up.
- Trim and Cut Dough: Remove the dough from the fridge and trim all four sides using a pizza cutter or pastry wheel for clean edges. Cut the dough lengthwise in half, then cut each half into four strips about 1 inch wide, creating 8 long strips total.
- Form Buns and Second Rise: Starting at one end, roll each strip tightly into a bun shape, tucking the tail underneath. Place formed buns on the prepared baking sheets, pressing down lightly to flatten slightly. Cover loosely with plastic wrap and let rise in a warm spot until puffy and nearly doubled, about 45 minutes to 1 hour.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the buns for 18 to 20 minutes or until they are golden brown and cooked through.
- Prepare Raspberry Simple Syrup: In a small saucepan, combine raspberry jam and water. Bring to a boil over low heat, then remove from heat. Strain the mixture through a fine mesh sieve to remove seeds.
- Glaze and Serve: Brush the warm buns with the raspberry syrup to give them a shiny, flavorful glaze. Optionally dust the buns with powdered sugar before serving. Enjoy warm or at room temperature.
Notes
- Use instant yeast for faster and more reliable rising without proofing in advance.
- Let dough rise in a draft-free, warm place. If your kitchen is cool, use the oven with just the light on.
- Warming Nutella makes spreading easier and ensures even layers.
- Refrigerating folded dough before cutting helps with cleaner edges and easier handling.
- For extra shine, you can brush buns with egg wash before baking (optional).
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
