Nutella Pain Brioche Braid. Soft and tender brioche bread made with spelt flour, filled with Nutella, and baked as a braid. Enjoy it in the morning with tea or coffee, or as an afternoon snack. Indulgent like a dessert, simple and cozy like a slice of bread with chocolate. The spelt flour gives this brioche a warm golden color and a delightful nutty flavor.
Song of the day: Such A Simple Thing - Ray LaMontagne
What is your favorite meal of the day? Mine is by far breakfast, and since it plays a huge part in the meal planning, we take good care in making it the most delicious possible. Pan brioché is a favorite in our house. Soft, tender brioche bread filled with Nutella and braided, then baked till nice and golden and served with just a dusting of icing sugar on top.
[This post was first published on March 8, 2015. It has been updated for write up, pictures, and recipe.]
Brioche bread is probably my most favorite bake. I like making yeast dough, the patience and care it requires. And I love the end result, that pillowy soft dough, rich and fragrant. In order to make this pain brioché I used spelt flour which gives a warm golden color and a delightful flavor. Similarly, I've made a brioche wreath, with spelt flour and honey, filled with chocolate hazelnut spread.
By hand or in a stand mixer
Of course, you can either make the dough by hand or in a stand mixer fitted with the dough hook. The important part is that, in any case, you need to work the dough for about 10 minutes, or until it is shiny and smooth, and not sticky anymore.
- Then, form the dough into a ball, place it into a lightly oiled bowl, cover with plastic wrap or a towel, and set it to rise for 2 hours in a warm place away from air draughts. I always use the oven, turned off and with the light on.
- After two hours it will have doubled in size.
Roll and spread
- When the dough has risen, punch it down and quickly knead it a few more seconds, then roll it with a rolling pin trying to get a rectangle of dough about 3 mm thick. I roll it on parchment paper so I don’t have to transfer it after.
- Spread the Nutella on the surface with an offset spatula, leaving about 2 centimeters of empty border all around.
Roll, cut, and braid
- At this point, roll the dough on itself lengthwise to form a roll (log).
- After, place it in front of you and with a sharp knife cut the center lengthwise, leaving intact the edge farthest from you, so that the two halves of pasta are not completely separated but remain attached to one of the two borders.
- Then, braid the two edges without tightening and try to keep the dough with the Nutella facing up.
- Next, if you don’t have it already on parchment paper, line a baking sheet with parchment paper, gently place the pain brioche braid on it and let rise for 1 more hour at room temperature, protected from air draughts. Preheat the oven to 190° C (375° F).
- Lastly, bake the pain brioche braid for 20-25 minutes, watching that it doesn’t brown too much. I usually check it after 15 minutes.
- Allow the brioche to cool down on a rack. Finally, dust with icing sugar and enjoy.
Even though you should wait for the pain brioché to cool off before cutting it, I like it when the chocolate is warm and oozing and the brioche is tender and fragrant. It smells sweet and nutty, but it's really not sweet at all. In the end, it's like having a piece of bread with chocolate, but with a more elevated taste. The Nutella on the surface caramelizes, there is a nice crust on the outside while the crumb is soft and delicate.
If I'd have to pick my favorite breakfasts, this Nutella Pain Brioche Braid is definitely at the top of the list. Nonetheless, I also like it in the afternoon with tea or coffee, or as a light dessert at the end of a meal.
Enjoy your day and this Pain Brioche Braid!Print