Nutella Brioche rolls are made with a buttery brioche dough and nutella, shaped into a beautiful braid and rolled which tastes amazing. I made these rolls when making the brioche loaf. The recipe makes one loaf or eight Nutella rolls. Recipe adapted from @autumn.kitchen. You can get the original recipe with eggs either from her YouTube Channel or from her Insta account.
As this recipe is made with sourdough starter, you need a strong starter to begin with. Please check the below link (click on the image below) to know how to make your own sourdough starter. It is quite easy. Just needs a bit of patience.
Making Nutella Brioche Rolls Eggless
I have replaced three eggs in the recipe with a combination of curd and whey protein powder. You can easily get Protein powder from Amazon. I am adding a link for you to source it directly from Amazon. Though expensive, it works amazingly. I have also used bread flour from @twf which is my favourite when it comes to making breads. Check it out in the below link.
The time taken to knead this Nutella Brioche Rolls dough is comparatively longer than the regular bread. As the amount of butter is high, it takes a while to incorporate it into the dough and strengthening the gluten. The dough is first kneaded using stand mixer for nearly ten minutes before adding butter. Then butter is added in installments and the dough is again kneaded for five minutes. This gives you the strongest final dough which would in turn make the bread so soft.
The braiding is not too complex. It is a regular three strand braid which we use it regularly for our hair braiding. But if you are new to braiding, then do watch the video to understand the process easily. Keeping one side intact while making the strands is very important as it will help you to shape the rolls easily.
With Nutella filling, the dough is quite slippery, so it would be a mess, but the final taste would be worth all the work and the mess. The given quantity makes eight rolls. Make them one by one, arrange on a lined baking tray and keep it aside for the second proving.
Here is a short video on making Nutella Brioche Rolls which will help you understand the shaping of these rolls. I have posted it in my Insta profile. Take a look at the video and don’t forget to follow me in Insta to get lots and lots of my day to day baking and recipes.
Nutella Brioche Rolls Recipe
Ingredients
Sweet Stiff Starter:
- 25 g Sourdough starter
- 75 g Bread flour
- 35 g Water
- 15 g Sugar
Final Dough:
- 200 g Bread Flour
- 35 g Sugar
- 4 g Salt
- 50 ml Milk
- 90 ml Yogurt
- 15 g Protein Powder
- 75 ml water
- 70 g Butter
- Stiff Starter
- Nutella as needed
Instructions
Stiff starter:
- Mix together all the ingredients to make the stiff starter. Knead it until smooth.
- Place in a jar, close lid and let it sit at room temperature for two hours.
- Refrigerate this overnight.
- Next day, remove it from fridge and let it come to room temperature.
- The volume should be three times the original volume.
- Use it in the dough when it triples.
Main dough:
- Mix together 75 ml water and 15 g protein powder and mix well until there are no lumps left.
- Set it aside for 15 minutes before using in the recipe.
- In a food processor bowl, combine all the ingredients except butter.
- Add the whole batch of stiff starter and start kneading.
- Knead the dough until it is quite strong. It takes nearly 10 minutes to reach that stage.
- Now add butter little by little and let the dough absorb all the butter before adding another portion. Do it in three or four instalments.
- Once the butter is completely mixed in the dough, knead it for further 5 minutes or until it passes the window pane test. It should stretch very thin without breaking.’
- Remove the dough from the processor, place in an oiled bowl, and cover with cling film and let it prove until double in volume.
- The time taken differs from place to place depending on the room temperature and starter strength.
- Take the dough out, punch it and roll it into a rectangle.
- Apply Nutella on half the portion.
- Bring the longest edge away from the Nutella spread and fold it over to make half the rectangle.
- Now using a dough scraper or knife, slice the rectangle into eight equal stripes.
- Take each stripe and slice it into three portions keeping one side intact.
- Make a three strand braid and roll the braid from the edge that is intact.
- Place on a baking tray.
- Once the shaping is done for all the eight rolls, keep it aside until it becomes 1.5 times the original volume.
- Preheat oven to 200C.
- Bake the rolls for 20-25 minutes or until the top is nicely browned.
- Remove from oven and serve it hot.
