These Nutella Stuffed Brioche Buns are so decadent and so deliciously bad for you, that you might as well not bother having one and might want to opt for some celery instead!

I am kicking myself a bit, because I can’t believe I let World Nutella Day pass me by without getting this recipe out in time. But really is there ever a bad day for a Nutella recipe?

Well depending on who you ask there might be plenty of bad days ahead for Nutella recipes!

Nutella has been having a bit of a tough time recently. It seems some people have only just discovered that a jar of hazelnut spread, that boasts a staggering 13% hazelnuts, might not be as healthy as they thought! They cry out; “This delicious sweet spread, served next to the jam and Reese’s spread is basically just sugar? I am shocked and appalled!”

Let’s keep it real shall we? We are not trying to kid ourselves, we know Nutella is not good for us, but in moderation it can most certainly be enjoyed for the treat that it is! A balanced breakfast it is not, but these Nutella Stuffed Brioche Buns are an absolute winner when it comes to naughty food treats!

My light, tender, buttery brioche recipe works amazingly well with the rich, gooey, chocolatey Nutella and together they make one hell of a bun!

You’ll need to plan ahead, if you want to enjoy these buns in all their glory, as the brioche has to be made the day before and left to chill overnight. Not sure how to make brioche? Well why not check out my Brioche Bread recipe before you go any further. There may be no turning back for you after this point!

So enjoy these for the treat that they are, don’t bother convincing yourself that it could be a healthy snack and perhaps have a salad or something later, to counteract all the delicious badness that these Nutella stuffed brioche buns contain!

— Al Brady


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INGREDIENTS

400g brioche dough
240g nutella
1 egg, beaten (for glazing)


METHOD

Put the Nutella into a piping bag and pipe 30g per portion into silicone moulds or ice cube trays. Place the silicone moulds or ice cube trays into the freezer for two hours or until the Nutella is frozen solid. This will make it much easier to work with!

Cut the brioche dough into 50g pieces and roll each piece into a smooth ball. Lightly flour a board or kitchen surface and using a rolling pin, roll each ball into a 10cm circle.

Remove the frozen Nutella from the moulds and place into the centre of each circle of dough. Carefully pull the dough around the Nutella, being careful not to stretch the dough too thin, and pinch the seams together to seal the Nutella inside the dough.

Flip the dough over, seam side down, and carefully re-shape into a smooth ball again. Place the dough balls into greased brioche mould, for a more classic look, or alternately you can put the balls on a lightly greased baking sheet. Lightly cover the brioche with some clingfilm (to give them room to grow) and leave to prove for 2 hours, or until doubled in size.

Once the brioche has proved glazed with a little beaten egg and bake in a pre-heated oven at 200ºC for 10 minutes then turn down the temperature to 180ºC and cook for a further 10 minutes. Once the brioche buns are cooked, remove for the tins and place on a wire rack to cool!


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NO-TELLA?
You’ve Got Options!

 If the thought of all this recent Nutella news has you feeling uneasy about using the dreaded spread, you could replace the Nutella with a whole host of different ingredients. Jam, peanut butter, tapenade, mozzarella, pesto, brie, chutneys, you name it and you can no doubt, stick it inside a ball of brioche!