Nutella 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.
