Nutella Brioche Rolls Recipes

NUTELLA BRIOCHE

Steps:

• In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
• Place the flour (start with 7 cups) and salt, and 3/4 cup sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
• Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
• Using the hook attachment, beat the dough until it begins to come together.
• Cut the butter into slices and add 1/2 cup. Continue kneading the dough until the butter is well incorporated.
• Add the remaining 1/2 cup slices butter and kneed the dough on high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough, add the remaining 1/4 cup flour.
• Place the dough onto a light floured surface and round it into a ball. Place it into a bowl greased with oil (lightly grease the top of the dough as well). Then cover with a cheesecloth and leave in a warm place for 1 hour or until it doubles in size.
• Once the dough has proofed, divide it into 6 equal pieces. These six pieces will equal six small Nutella brioche loaves.
• Form each piece into a ball, then roll it out to a circle 12 inches in diameter.
• Evenly spread 1/4 cup warmed Nutella onto each dough circle. Then roll it up tightly. If you prefer more Nutella, you can add more. It just gets harder to work with when there is a lot of Nutella.
• Using a sharp knife, cut the rolled up dough in half (lengthwise). Then cross over the 2 stands in a braid like fashion.
• Spray 6 loaf pans with nonstick spray and place the braided Nutella brioche into the pans. Cover with a cheesecloth and let it proof in a warm place for 1 hour or until it doubles in size.
• Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water) . Bake at 350 degrees Fahrenheit for 40 minutes until golden brown.

NUTELLA® CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
• Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
• Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

NUTELLA® ROLL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
• Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
• Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
• Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
• Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.

NUTELLA BRIOCHE ROLLS

Steps:

• Mix the flour, salt and sugar in a bowl. Pour in the yeast, add the egg and melted butter. Mix with a spatula gradually incorporating the warm milk.
• Knead until the dough is soft, and not sticky (additional flour or milk may be needed.) Cover with a clean cloth and let rise until doubled, about 2 hours, up to overnight.
• On a lightly floured surface, roll the dough into a 8" x 16" rectangle.
• Spread dough with a thin layer of nutella, leaving a 1" border around the edges. Roll up lengthwise (like a cinnamon roll) and slice into 1.5" rounds. Arrange on a pan, and let rise 1 hour. Brush with honey and sprinkle with almond slivers.
• Bake at 400* for 10-20 minutes, until golden. Enjoy warm.

NUTELLA® BRIOCHE STAR RECIPE

Steps:

• Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.
• Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.
• Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.
• Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.
• Line a baking sheet with parchment paper and slide the circle onto it. Warm chocolate-hazelnut spread briefly in the microwave to make it easier to spread. Spread a third over the dough circle.
• Repeat with 2 more pieces of dough and remaining chocolate-hazelnut spread. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.
• Place a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.
• Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.