This exquisite Vanilla Cream and Nutella Brioche recipe offers a luxurious twist on traditional brioche, combining the fluffy, buttery texture of classic brioche dough with rich fillings of homemade vanilla cream and indulgent Nutella. Perfect for a special breakfast or a sweet treat, this brioche is beautifully layered and irresistibly rich, ensuring each slice is packed with flavor.
Why You’ll Love This:
The homemade vanilla cream provides a smooth, custard-like layer that perfectly complements the chocolaty hazelnut spread. The combination of soft brioche, creamy filling, and Nutella creates a multi-textural experience that is both satisfying and sophisticated. This recipe uses a methodical approach to ensure that the brioche rises perfectly and the fillings meld beautifully, resulting in a bakery-quality loaf that’s sure to impress.
Perfect Occasion:
This Vanilla Cream and Nutella Brioche is ideal for festive occasions, Sunday brunch, or as a luxurious treat to accompany your morning coffee. It’s also perfect for holiday gatherings or as a centerpiece for a dessert table during special celebrations.
Decoration Tips:
Before baking, the brushed egg yolk and milk give the brioche a golden, shiny finish, while the sprinkled chopped almonds add a delightful crunch and aesthetic appeal. For an extra touch of elegance, dust the cooled brioche with powdered sugar or drizzle with a simple vanilla icing.
Ingredients:
- Dough:
- 140 ml milk
- 20 g fresh yeast
- 40 g sugar
- 260 g flour
- 1 medium-large egg
- 1 tsp vanilla sugar
- 50 g butter, cut into small pieces
- Filling:
- 350 ml milk (3.5% or 3.8% fat)
- 50 g sugar
- 3 medium-large egg yolks
- 2 tsp vanilla sugar
- 60 g vanilla pudding powder
- Nutella, as needed
- Chopped almonds for topping
Instructions:
- Prepare the Dough:
- Warm the milk, yeast, and sugar gently (e.g., in a Thermomix at 37°C for 2 minutes on speed 2).
- Add the flour, egg, and vanilla sugar, and knead to form a dough.
- Gradually incorporate the butter and continue to knead until smooth.
- Transfer the dough to a large bowl, cover, and allow it to rise for 90 minutes.
- Make the Vanilla Cream:
- Combine milk, sugar, egg yolks, vanilla sugar, and pudding powder. Cook until thickened into a pudding (e.g., in a Thermomix at 90°C for 7 minutes on reverse speed 3).
- Transfer the pudding to a bowl, cover with cling film to prevent a skin from forming, and allow to cool.
- Assemble the Brioche:
- Roll out the risen dough on a floured surface into a rectangle.
- Spread the vanilla cream evenly over the dough, then dot with Nutella.
- Roll up the dough from the narrow side and place it seam side down in a loaf pan. Let it rest covered for 30 minutes.
- Bake:
- Preheat the oven to 180°C with fan.
- Mix an egg yolk with 1 tbsp of milk, brush this mixture over the brioche, and sprinkle with chopped almonds.
- Cut the brioche diagonally several times, then bake for 25-30 minutes. If necessary, cover with baking paper after 15 minutes to prevent excessive darkening.
- Cool on a rack before slicing.
Enjoy this sumptuous Vanilla Cream and Nutella Brioche, a perfect blend of soft bread, creamy filling, and rich chocolate that will delight your taste buds!
