Nutella Brioche Rolls
Nutella Brioche Rolls are made with a rich, eggless brioche dough and filled with swirls of creamy Nutella—or any chocolate hazelnut spread, including your favorite dairy-free version—these rolls are soft, fluffy, and baked to golden perfection. And the best part? You don’t need eggs to get that signature brioche richness—just a few pantry staples and a little kneading time.
Yield: 11 servings
Equipment
- 12 cup Muffin Pan
- Stand Mixer with dough hook attachment
Ingredients
Brioche Dough Ingredients
- 240 ml Milk*, warm (I have used almond milk or any milk of choice)
- 2 tsp Active Dry Yeast
- 10 g Cane Sugar* (1), or castor sugar
- 415 g All Purpose Flour or Bread Flour
- 50 g Cane Sugar* (2), or castor sugar
- 1 tsp Salt
- 75 g Salted Butter*, soft
- 200 g Chocolate Spread, like Nutella at room temperature
- 2 tbsp Maple Syrup, optional to brush after baking
Instructions
How to Make Eggless Nutella Brioche Rolls
- In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of sugar (1), and the active dry yeast. Stir gently and let the mixture sit for about 10 minutes, until it turns foamy and bubbly — a sure sign the yeast is alive and active.
- Add half of the flour and the remaining 1/4 cup of sugar (2) to the bowl. Using the dough hook attachment, mix on low speed until the ingredients begin to come together into a shaggy dough.
- Sprinkle in the salt and add the remaining flour. Continue mixing until the dough starts to form. Gradually add the softened butter, a few pieces at a time, with the mixer running on medium speed. Knead for 8 to 10 minutes, until the dough becomes smooth, elastic, and pulls cleanly away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead gently by hand a few times. Place it into a lightly greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
- Dust your work surface, rolling pin, and dough lightly with flour. Roll the dough into a rectangle approximately 12 x 18 inches (30 x 45 cm).
- Spread the room-temperature chocolate spread evenly over the surface of the dough, reaching all the edges.
- Fold the dough into thirds like a letter: fold the top third down toward the center, then fold the bottom third up over it. Using a sharp knife or pizza cutter, slice the folded dough into 1-inch-wide strips.
- Take each strip, twist it gently, and coil it into a loose spiral. You should end up with about 10 to 11 rolls.
- Place the shaped rolls into a greased muffin tin. Cover loosely with a kitchen towel and let them rise again for 40 to 60 minutes, or until doubled in size.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and fragrant.
- While the rolls are still warm, brush them lightly with maple syrup for a glossy finish and an extra hint of sweetness.
Notes
- Cup vs Weighing Scale: While the US customary cup measurement can be used as a rough guide, it is subject to variances and can lead to inaccuracies. For consistently precise results, especially in baking, we recommend using a digital scale and weighing your ingredients in grams. Baking thrives on precision, and accuracy is key to achieving the best results.
- Teaspoon (tsp) and Tablespoon (tbsp) Measurements: For the most accurate measurements, always use standardized measuring spoons rather than those from your everyday cutlery set. This ensures the proportions are exact and your recipe turns out as intended.
- Milk: Feel free to choose from any unsweetened, dairy-free milk (such as almond, soy, or oat milk) or opt for traditional whole milk, depending on your dietary preferences.
- Butter: Use either dairy-free salted butter sticks or your preferred salted butter, depending on dietary needs or taste preferences. The choice of butter will influence the richness and flavor of the dough.
- Sugar: Cane sugar can be substituted with either granulated or caster sugar. If you're aiming for a vegan-friendly version, ensure the sugar is processed without bone char, or select organic cane sugar, which is always a safe bet.
- Flour: Both all-purpose flour and bread flour are suitable for this recipe, each imparting different characteristics to the final product. All-purpose flour will yield a softer, more delicate crumb, perfect for lighter, airier rolls. On the other hand, bread flour will provide a chewier texture with a slightly more structured crumb, ideal for those who prefer a bit more bite.