How to make Nutella filled rolled brioche

Step 1 : Start by cutting the butter into cubes and keeping it in the refrigerator to stay cold.

Step 2 : Then, place all ingredients (except butter and yeast) into the bowl of a mixer fitted with a hook attachment.

Step 3 : Reserve water to add gradually while kneading at low speed until a uniform dough is formed.

Step 4 : Without stopping the mixer, gradually add the cold butter.

Step 5 : Once incorporated, add the yeast and the remaining water.

Step 6 : Continue kneading at medium speed until the yeast is fully incorporated and the dough has a soft consistency that pulls away from the sides of the bowl.

Step 7 : Stretch the dough lightly to check its elasticity.

Step 8 : Divide the dough into balls of approximately 80 grams each and shape them.

Step 9 : Place them in an oiled container, cover with a clean cloth, and refrigerate for 30 minutes.

Step 10 : Then, use a rolling pin to flatten each piece, place Nutella in the center, make cuts on the base, and roll into a spiral.

Step 11 : Place the spirals on a baking tray lined with parchment paper or a silicone mat, leaving about 4 cm between each.

Step 12 : Brush with beaten egg and allow to ferment for 90 minutes or until doubled in size.

Step 13 : Once fermented, brush again with egg and bake at 220°C for 10-12 minutes until golden.

Step 14 : After baking, let cool on a wire rack.

Step 15 : Optionally, decorate with powdered sugar.