A rich, soft brioche-style loaf swirled with chocolate-hazelnut spread and topped with toasted hazelnuts.
Ingredients (makes 1 large loaf)
Brioche Dough
- ½ cup (120 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3½ cups (420 g) bread flour or all-purpose flour
- 1 tsp salt
- ¾ cup (170 g) unsalted butter, softened and cut into pieces
Filling
- ¾–1 cup chocolate-hazelnut spread (Nutella or similar), slightly warmed so it’s spreadable
- Optional: ½ cup chopped toasted hazelnuts mixed into the filling
Topping
- 1 egg beaten with 1 Tbsp milk or water (egg wash)
- ⅓–½ cup whole or halved hazelnuts
- Optional: pearl sugar or a light dusting of powdered sugar after baking
Instructions
- Make the dough
In the bowl of a stand mixer, combine warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy.
Add the remaining sugar, eggs, vanilla, flour, and salt. Mix with the dough hook on low until a rough dough forms.
Add the softened butter a few pieces at a time, mixing until fully incorporated. Knead on medium speed for 8–12 minutes until the dough is smooth, glossy, and elastic (it will be soft and slightly sticky).
Place in a greased bowl, cover, and let rise in a warm place until doubled, 1½–2 hours (or refrigerate overnight for better flavor). - Shape the swirl
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 10 × 16–18 inches).
Spread the chocolate-hazelnut spread evenly over the dough, leaving a small border. Sprinkle with chopped hazelnuts if using.
Roll up tightly from the long side into a log. Pinch the seam to seal.
Place the log seam-side down in a greased 9×5-inch loaf pan, or shape into a braid for a more decorative look. - Second rise
Cover and let rise until puffy and nearly doubled, 45–75 minutes.
Preheat the oven to 350°F (175°C). - Bake
Gently brush the top with egg wash and press whole hazelnuts onto the surface.
Bake for 35–45 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly. - Cool
Cool in the pan for 10–15 minutes, then transfer to a wire rack.
Optional: dust lightly with powdered sugar once cooled.
Tips
- For the cleanest swirl, chill the filled log for 15–20 minutes before placing it in the pan.
- The dough is rich and soft — avoid adding too much extra flour while kneading.
- Best eaten the day it’s baked, but it stays soft for 2–3 days. Toast slices for an extra treat.
- Freezes well; thaw and warm gently before serving.
Soft, buttery, and full of chocolate-hazelnut swirls. Enjoy!
