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Hello everyone, the weekend is here again. There is just so much you want to do during the week, but time goes by so fast.

Yesterday I made a brioche dough, placed it in the fridge overnight and then made a delicious brioche loaf for breakfast.

So yummy. If you want something extra special for tomorrow, prepare this dough tonight.

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I made Nutella Brioche buns for the children, using the other half of the dough. Their favorite buns.

Here are the recipes for both.

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Brioche loaf (2 loaves) or 24 brioche buns:

  • 3 1/4 cup (400 g) all-purpose flour
  • 4 tablespoons (35 g) powdered milk
  • ¼ cup (50 g) regular sugar
  • ¼ teaspoon salt
  • 1 ¾ oz. (50 g) fresh yeast
  • ¼ cup (50 ml) tepid water
  • 3 large eggs + 1 egg yolk (use the leftover egg white to brush the buns before baking)
  • ½ cup + 1 tablespoon (150 g) butter, at room temperature

Preheat the oven to 350˚F (180 ˚C).

Put all the dry ingredients into a mixing bowl; the flour, sugar and salt.

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Powdered milk.

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Add the eggs, egg yolk and butter.

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Dissolve the yeast in the tepid water. Add to the dry ingredients.

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Mix on medium speed for about 20 minutes.

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Spray the top of the dough with baking spray, cover with plastic wrap and place in the fridge for at least 6 hours or preferably overnight.

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Remove the dough from the fridge to allow it to come to room temperature. Dust your work surface with some flour, tip out the dough and divide into two parts.

I use a loaf pan with a lid to make the brioche slices quite square. You can find a pan like this here.

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Place half of the dough in the pan to cover the base. When the dough is risen, bake in the preheated oven for about 40-45 minutes.

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Leave the loaf in the pan for 15 minutes before turning out.

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I love to cut this Brioche Loaf into slices, toast them and then eat with some butter and a sprinkling of sugar, accompanied by a lovely cup of tea.

The perfect weekend treat.

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Or have it with some lovely homemade strawberry jam!

You still have time to make this for your Sunday breakfast, it’s so good.

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Since my children love Nutella, and today is Saturday, I made Nutella Brioche from the other half of the dough.

In which case you’ll need:

  • Brioche dough:
  • 3-4 tablespoons Nutella
  • 1 3/4 oz. (50 g) walnuts, chopped
  • 1 oz. (30 g) chocolate

Roll out the dough to a large rectangle.

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Spread out 3-4 tablespoons Nutella.

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Sprinkle over the chopped walnuts and some chocolate buttons.

Roll up the dough like a swiss roll.

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Cut the roll into pieces.

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Arrange on a lined baking tray and bake in the oven (use the fan setting) for about 10-15 minutes.

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Freshly baked Nutella Brioche, so delicious.

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Happy kids = happy mummy.

I had a Nutella Brioche bun too, they’re just so good and after all it is the weekend…

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Have a nice weekend everyone.

Hugs from me to you.

 

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Facebook Comments

17 Comments

  1. Hei Manuela, er en stor fan og bloggen din og har fulgt med fra starten av:-) Det er en oppskrift jeg vil anbefale deg, det er en russisk kake som heter “medovik” som smaker helt nydelig, beste kaken jeg har noensinne smakt! Håper du prøver den, den er uvanlig, men farlig god!

  2. Brioche er jo bare kjempegodt, og disse med Nutella i skal jeg lage neste helg!
    Da skal vi feire 4-årsdagen til sønnen min, og jeg tipper dette vil bli en hit blant både små og store 😀
    Søndagsklem fra Anita 🙂

  3. Jacqueline hale Reply

    Love the website and look forward to baking too 
    Thank you xx

  4. Hallo, du har en veldig fin blogg! har følt deg i over 1 år nå og det er en ting jeg savner; rainbow cake! De er så kule å jeg kunne ha tengt med å få se din vri på den

  5. Scarlet sieiro Reply

    Accidently i’ve used 50 grams instant yeast instead of fresh yeast. What can I do to salvage my dough?

    • Team Passion4Baking Reply

      Hi Scarlet, 50 grams instant yeast is a lot of yeast… 50 grams instant yeast equals almost 150 grams of fresh yeast, so unless you are baking brioche for many, many people I don’t think your dough can be salvaged…
      Good luck!

      -Team Passion4Baking

  6. Hi Manuele,
    The Nutella brioche looks sooooo good 🙂
    Why do you use in this recipe this kind of dough mixer and not your Kitchenaid.  is there any difference?
    Thank you,
    Kristel

    • Team Passion4Baking Reply

      Hi Kristel, this mixer has a bigger bowl and hence room for an even bigger dough, but a KitchenAid will work just as well for this recipe.
      Happy baking!

      -Team Passion4Baking

  7. Lydia Holmes Reply

    hello, I am baking this soon and i just wondered if the baking spray is necessary because i cannot get hold of any. Thank you in advance x

    • Team Passion4Baking Reply

      Hi Lydia, the baking spray is there to prevent the dough from drying out whilst rising. But it will be fine if you cover thoroughly with plastic wrap.
      Happy baking!

      -Team Passion4Baking

  8. Hello, this bread look soooo yummyy …
    But i’m going to use instant yeast, so how much should i use? Thank you

    • Team Passion4Baking Reply

      Hi Sheren, 12 grams dried active yeast can be substituted for the 50 grams fresh yeast.

      -Team Passion4Baking

  9. Hello Manuella:D i do not have a stand mixer for doughs. what do you recommend if i want to mix it by hand? should i mix it more than 20mins? how do i know that it reached the right consistency?
    thank you

    • Team Passion4Baking Reply

      Hi Joyce, you can of course knead by hand, but it will take quite a bit of energy! The consistency should be very smooth and elastic.
      Happy baking!

      -Team Passion4Baking

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