Vanilla Cream and Nutella Brioche: A Decadent Baked Delight

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!

content team

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