Nutella Brioche Star: A Show-Stopping Treat You Can Make at Home

The Nutella Brioche Star is a visually stunning and incredibly delicious bread that’s surprisingly easy to make. Imagine a soft, buttery brioche dough swirled with generous layers of Nutella, then artfully shaped into a star. This recipe is perfect for special occasions, holidays, or simply when you want to impress your family and friends with your baking skills. Don’t be intimidated by its intricate appearance; with clear instructions and a little patience, you’ll be pulling a warm, golden Nutella Brioche Star out of your oven in no time.

Why You’ll Love This Nutella Brioche Star

• Impressive Presentation: The star shape is undeniably eye-catching and makes a beautiful centerpiece.
• Delicious Flavor: The combination of rich brioche dough and creamy Nutella is simply irresistible.
• Surprisingly Easy: Despite its appearance, the technique is straightforward and easy to follow.
• Perfect for Sharing: This large bread is ideal for gatherings and celebrations.
• Adaptable: You can easily customize the filling with other spreads, such as almond butter, peanut butter, or even jam.

Ingredients You’ll Need

For the Brioche Dough:

• 3 1/4 cups (400g) all-purpose flour: Provides the structure for the dough. Bread flour can also be used for a chewier texture.
• 1/4 cup (50g) granulated sugar: Adds sweetness and helps activate the yeast.
• 1 teaspoon (5g) salt: Enhances the flavors and controls the yeast activity.
• 1/4 ounce (7g) active dry yeast: The leavening agent that makes the dough rise. Alternatively, you can use instant yeast (also called rapid-rise yeast) – no proofing needed.
• 1/2 cup (120ml) lukewarm milk: Provides moisture and helps activate the yeast. Make sure it’s not too hot, or it will kill the yeast.
• 3 large eggs: Add richness, moisture, and structure to the dough.
• 1 teaspoon vanilla extract: Enhances the flavor of the brioche.
• 1/2 cup (115g) unsalted butter, softened: Adds richness, flavor, and tenderness to the dough. Ensure the butter is softened but not melted.

For the Filling:

• 1 cup (approximately 300g) Nutella: The star of the show! Ensure it is at room temperature for easier spreading.

For the Egg Wash (Optional):

• 1 large egg: Gives the brioche a shiny, golden-brown crust.
• 1 tablespoon milk or water: Thins the egg wash for easier application.

Equipment You’ll Need:

• Stand mixer (optional, but recommended): Makes kneading the dough much easier. You can also knead by hand.
• Large mixing bowl: For proofing the dough.
• Plastic wrap or a clean kitchen towel: To cover the dough while it rises.
• Rolling pin: To roll out the dough into circles.
• Pizza cutter or sharp knife: To cut the dough into slices.
• Baking sheet: To bake the brioche star on.
• Parchment paper: To line the baking sheet and prevent sticking.
• Pastry brush (optional): To apply the egg wash.

Step-by-Step Instructions

Part 1: Making the Brioche Dough

1. Activate the Yeast (if using active dry yeast): In a small bowl, combine the lukewarm milk and sugar. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active. If using instant yeast, you can skip this step and add it directly to the flour mixture.
2. Combine the Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt.
3. Add the Wet Ingredients: Add the eggs, vanilla extract, and the yeast mixture (if using active dry yeast) to the dry ingredients. If using instant yeast, add it now.
4. Knead the Dough: Turn the mixer on to low speed and knead the dough for 5-7 minutes, or until it comes together into a shaggy mass.
5. Add the Butter: With the mixer still running on low, gradually add the softened butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. This step is crucial for creating a rich and tender brioche.
6. Continue Kneading: Once all the butter is incorporated, increase the mixer speed to medium and knead the dough for another 8-10 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky, but not overly so. If kneading by hand, this process will take longer, approximately 15-20 minutes.
7. First Rise: Place the dough in a lightly oiled large mixing bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size. The rising time will vary depending on the temperature of your environment.

Part 2: Shaping the Nutella Brioche Star

1. Deflate and Divide the Dough: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into four equal portions.
2. Roll Out the First Circle: Roll out one portion of the dough into a thin circle, approximately 12 inches in diameter. The thinner the circle, the more layers your brioche star will have, resulting in a more delicate and flaky texture.
3. Transfer to Baking Sheet: Carefully transfer the rolled-out circle to a baking sheet lined with parchment paper.
4. Spread with Nutella: Spread a thin and even layer of Nutella over the entire surface of the dough circle, leaving a small border around the edge.
5. Roll Out the Second Circle: Roll out a second portion of the dough into another 12-inch circle, as thin as possible.
6. Layer and Repeat: Carefully place the second circle on top of the Nutella-covered circle. Gently press the edges to seal. Spread another thin and even layer of Nutella over the second circle.
7. Roll Out the Third Circle: Roll out the third portion of the dough into another 12-inch circle.
8. Layer Again: Carefully place the third circle on top of the Nutella-covered second circle. Gently press the edges to seal. Spread another thin and even layer of Nutella over the third circle.
9. Roll Out the Final Circle: Roll out the final portion of the dough into a 12-inch circle.
10. Final Layer: Carefully place the final circle on top of the Nutella-covered third circle. This time, do NOT spread Nutella on the top layer. Gently press the edges to seal.
11. Center Cut: Place a small glass or bowl (about 2-3 inches in diameter) in the center of the dough circle to mark the center.
12. Make the Cuts: Using a pizza cutter or a sharp knife, make 16 equally spaced cuts from the edge of the glass/bowl to the edge of the dough. You should have 16 ‘slices’ radiating from the center.
13. Twist the Slices: Take two adjacent slices and twist them away from each other twice (or three times for a tighter twist). Repeat with the remaining slices.
14. Pinch the Ends: Pinch the ends of each twisted pair together to seal and form a point. This creates the star shape.

Part 3: Baking the Nutella Brioche Star

1. Second Rise: Cover the shaped brioche star loosely with plastic wrap or a clean kitchen towel and let it rise for 30-45 minutes, or until slightly puffed up.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Prepare the Egg Wash (Optional): In a small bowl, whisk together the egg and milk (or water) to create the egg wash.
4. Apply the Egg Wash (Optional): Gently brush the surface of the brioche star with the egg wash. This will give it a beautiful golden-brown color and a shiny finish.
5. Bake: Bake for 20-25 minutes, or until the brioche star is golden brown and cooked through. The baking time may vary depending on your oven, so keep a close eye on it.
6. Cool: Remove the brioche star from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.

Tips for Success

• Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for easier mixing and a smoother dough.
• Don’t Overknead: Overkneading can result in a tough brioche. Knead until the dough is smooth and elastic, but not overly stiff.
• Proof in a Warm Place: A warm environment helps the dough rise properly. You can place the bowl in a slightly warmed oven (turned off) or in a sunny spot.
• Be Gentle When Rolling: Roll out the dough carefully to avoid tearing it. If the dough is resisting, let it rest for a few minutes before continuing.
• Don’t Overfill: Using too much Nutella can make the brioche soggy and difficult to shape. A thin, even layer is all you need.
• Sharp Knife is Key: A sharp knife is essential for making clean cuts in the dough when shaping the star. A pizza cutter also works well.
• Keep an Eye on Baking Time: The baking time can vary depending on your oven. Check the brioche star frequently and adjust the baking time as needed.
• Let it Cool: Resist the urge to slice into the brioche star immediately after baking. Allowing it to cool slightly will prevent it from becoming gummy.

Variations and Substitutions

• Different Fillings: Get creative with your fillings! Try using almond butter, peanut butter, chocolate ganache, jam, or even savory fillings like pesto and cheese.
• Add Nuts: Sprinkle chopped nuts, such as almonds, pecans, or walnuts, over the Nutella filling for added texture and flavor.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright and citrusy flavor.
• Spices: Incorporate spices like cinnamon, nutmeg, or cardamom into the dough for a warm and cozy flavor.
• Chocolate Chips: Add chocolate chips to the Nutella filling for an extra dose of chocolatey goodness.
• Vegan Brioche Star: Substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based butter alternative. Ensure your Nutella alternative is also vegan.
• Gluten-Free Brioche Star: Use a gluten-free all-purpose flour blend and follow the recipe as directed. You may need to adjust the amount of liquid depending on the blend you use.

Serving Suggestions

• Enjoy it warm: The Nutella Brioche Star is best enjoyed warm, fresh from the oven.
• Serve with coffee or tea: It’s a perfect accompaniment to your morning coffee or afternoon tea.
• Dust with powdered sugar: For an extra touch of elegance, dust the cooled brioche star with powdered sugar.
• Serve with a scoop of ice cream: Make it a decadent dessert by serving it with a scoop of vanilla or hazelnut ice cream.
• Brunch centerpiece: It makes a stunning centerpiece for your brunch table.
• Holiday treat: Perfect for Christmas, Easter, or any special occasion.

Storage Instructions

• Room Temperature: Store the cooled Nutella Brioche Star in an airtight container at room temperature for up to 2 days.
• Freezer: For longer storage, wrap the brioche star tightly in plastic wrap and then foil and freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheating Instructions

• Oven: Preheat your oven to 300°F (150°C). Wrap the brioche star in foil and bake for 10-15 minutes, or until warmed through.
• Microwave: Microwave individual slices for 15-20 seconds, or until warmed through. Be careful not to overheat, as it can become tough.

Nutritional Information (approximate per slice)

Please note that the nutritional information is an estimate and will vary depending on the specific ingredients used and the size of the slices.

• Calories: 350-450
• Fat: 20-25g
• Saturated Fat: 10-15g
• Cholesterol: 50-75mg
• Sodium: 150-200mg
• Carbohydrates: 40-50g
• Sugar: 25-35g
• Protein: 5-7g

Enjoy Your Homemade Nutella Brioche Star!

This Nutella Brioche Star recipe is a guaranteed crowd-pleaser. With its beautiful appearance and delicious flavor, it’s sure to be a hit at your next gathering. So, gather your ingredients, follow the instructions, and get ready to bake a truly unforgettable treat!