This soft, buttery brioche loaf is swirled with creamy Nutella and dusted with powdered sugar—just like the one in your photo. It’s rich, fluffy, and perfect warm with a glass of milk.
Ingredients (makes 1 loaf, about 8–10 slices)
Dough
- 350 g (about 2¾ cups) all-purpose or type 00 flour
- 125 g (½ cup) whole milk, room temperature
- 30 g (2½ tbsp) sugar
- 30 g (2 tbsp) unsalted butter, softened
- 1 medium egg (about 55 g), lightly beaten
- 3 g (1 tsp) active dry yeast or instant yeast (or 10 g fresh yeast)
- 6 g (1 tsp) fine salt
Filling
- 150 g (½ cup + 1–2 tbsp) Nutella (warmed slightly so it’s easy to spread)
Egg wash
- 1 egg yolk
- 3 tbsp whole milk
To finish
- Powdered sugar for dusting
Instructions
- Make the dough
In a large bowl, mix the flour, yeast, and sugar. Add the beaten egg and half the milk; stir with a fork. Add the salt and the remaining milk. Knead on a lightly floured surface (or in a stand mixer with a dough hook) until the dough starts to come together.
Add the softened butter a little at a time, kneading until fully incorporated and the dough is smooth, soft, and elastic (about 8–12 minutes by hand or 6–8 minutes in a mixer). Shape into a ball. - First rise
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place (or turned-off oven with the light on) for 1–1½ hours, until doubled in size. - Shape the loaf
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 24 × 40 cm (9½ × 16 inches).
Spread the Nutella evenly over the surface, leaving a 1 cm (½-inch) border all around.
Starting from one of the shorter sides, roll the dough up tightly into a log. Pinch the seam to seal. - Second rise
Line a 25 × 11 cm (9.8 × 4.3 inch) loaf pan with parchment paper. Place the roll in the pan, seam-side down. Cover and let rise again for about 1 hour, until it reaches the top of the pan (or looks puffy). - Bake
Preheat the oven to 180°C / 350°F (static/conventional).
Mix the egg yolk with the 3 tbsp milk and brush the top of the loaf.
Bake on the middle rack for 20–25 minutes, until golden brown and cooked through. If the top browns too quickly, tent it loosely with foil. - Cool and finish
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Once cool enough to handle (or completely cool), dust generously with powdered sugar. Slice and serve—warm is best, when the Nutella is still a bit gooey.
Tips for success
- Warm the Nutella for 10–15 seconds in the microwave so it spreads easily without tearing the dough.
- Don’t skip the second rise—this gives the soft, airy crumb.
- For a more dramatic “babka” look (extra swirls), after rolling the log, slice it lengthwise down the middle, then twist the two halves together with the cut sides facing up before placing in the pan.
- Store at room temperature in an airtight container for 2 days, or freeze slices for longer.
Enjoy—this is pure comfort food!
