brioche with nutella

Nutella brioche just sounds like a combination. Despite being gluten free I can’t remember the last time I was this excited to make something that I can’t eat. Perhaps it was the Christmas spirit.

You need to give yourself about 4 hours to make this as the dough needs to rise twice and rolling it out can be quiet fiddly.

I used a brioche recipe from Orgasmicchef which is my go to brioche recipe for burger buns.

I followed instructions from Steve’s Kitchen. It’s great to be able to watch the process in a video and Steve does make it look very easy! He also gives great tips like not to layer the Nutella too thick and adding sesame seeds to give the snow effect.

Note: While your sharpest knife is needed to cut the dough it should not be used to indent the dough as a guide for cutting. A butter knife will do the job.