Make it a breakfast to remember with one of these pillowy-soft braided brioche rolls exploding with chocolate-hazelnut spread
Can you think of something better than waking up to one of these pillowy soft and fragrant brioche buns, filled with nutella and served up in a cute braided bun?!? … next to a steamy hot cup of coffee, of course! These buns are a sure way to knock you off the bed quickly in the morning and dash to the breakfast table. If you’re wondering, they do taste as good as they look!
I can’t wait to bake some more of these. Maybe because when you use a stand up mixer the job is super easy and quick. Or maybe because I crave the drool-inducing fragrance of melty chocolate and freshly-baked bread. No matter what the reason is, I’m definitely under a sweet-bun spell.
Please note, these buns need time to rise, first when you make the dough, and second after you stuff them and shape into knots. They bake in about 20 minutes, so if you wish to have one in the morning, you can either bake the night before (and maybe warm up before serving), or let the roll rest in the refrigerator overnight and bake while you make your coffee in the morning.
You can fill these braided rolls with Nutella, like I did. Or any other chocolate or fruit spread. Or you can turn these into cinnamon buns and spread with a mix of butter, brown sugar and lots of cinnamon. Of course, you don’t have to braid these, but can simply spread roll up and slice making them into your regular cinnamon rolls. But then, where is the fun of showing off your amazingly shaped buns?!?
Make sure to check out my video on how to fold, cut, braid and roll these. You will see that it’s not really that hard. A bit messy with all the nutella spilling over the counter, yes. But that’s what make these the most fun!
Other Sweet Breakfast recipes you might like:
Vanilla and Chocolate Marble Loaf Cake
Almond-Poppy Seeds Muffins
YIELDS: 8 rolls
2 1/2 cups (320 gr) bread flour
1 packet (1/4 oz, 21 gr) active dry yeast
1 teaspoon salt
1/4 cup (50 gr) sugar
1 large egg
1/2 cup (120 ml) milk, warm
4 oz (115 gr) unsalted butter, softened
about 1 cup Nutella or other chocolate spread
1 egg for the egg wash
1 teaspoon water
TIME: 20 minutes to prepare, 20 minuets to bake, 3 hours inactive.
In a stand mixer bowl, add the flour, yeast, salt, sugar, egg and warm milk.
With a hook attachment, mix for a few minutes.
Add the butter cut in pieces and mix for about 10 minutes until smooth.
Move to the counter lightly sprinkled with flour, knead for a minute and make into a ball.
Place in a large bowl, sprinkle with flour, cover, place in a draft-free place (like inside the oven turned off) and let rise until it doubles in size (about 1 to 2 hours).
Move to the counter lightly floured, and roll out into a rectangle, about 15 x 20 inches.
Spread with a thin layer of nutella or other chocolate spread. If the room temperature is cold, and the nutella is hard to spread, warm it up in the microwave for a few seconds.
Gently lift and fold in three parts on the long side, so you end up with a 5 x 20 inches rectangle.