Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Braided Brioche Rolls with Chocolate Spread
Make it a breakfast to remember with one of these pillowy-soft braided brioche rolls filled with chocolate-hazelnut spread
Tell me: can you imagine anything better than starting your day with one of these oven-hot, pillowy soft and fragrant brioche buns, filled with Nutella, next to a steamy cup of coffee?!?!
These brioche buns are a sure way to knock you off the bed  in the morning and dash to your kitchen.
And if you’re wondering, they do taste as good as they look!
I simply can’t wait to bake these again.
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 braided buns.
And are best serve hot from the oven!
They bake in less than 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 with Nutella like I did. Or you can change it up and make these into brown sugar-cinnamon or spread with your favorite fruit jam.
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!
Happy baking!
Other Sweet Breakfast recipes you might like:
Braided Brioche Rolls with Chocolate Spread
Make it a breakfast to remember with one of these pillowy-soft braided brioche rolls filled with chocolate-hazelnut spread
Servings:
8
Prep Time
20 min
Cook Time
20 min
Resting Time
3 hr
Total Time
3 hr, 40 min
Ingredients
- 1 cup (235 ml) warm milk
- 1 egg, plus 1 egg for eggwash
- 3 oz (90 gr) unsalted butter, melted
- 4 cups (520 gr) all-purpose flour
- 1/4 cup (50 gr) sugar
- 1 packet (7.5 gr) active dry yeast
- 1/2 teaspoon salt
- about 1/2 cup Nutella or other chocolate spread
Instructions
- In a small bowl add the milk, 1 egg, and melted butter. Beat well.
- In a stand mixer bowl add the flour, yeast, sugar, and salt. Mix to combine.
- Add the milk/egg/butter mixture to the bowl. With a hook attachment, mix for about 10 minutes until smooth.
- Make into a ball. Place the dough into a large bowl, sprinkle with flour, cover with plastic wrap and a kitchen towel, and let rise in a draft-free area (inside the off-oven) for two to three hours or until doubled in size.
- Move the dough to the counter and divide it into 8 equal parts.
- Working with one ball of dough at a time: roll into an extra thin rectangle about 8×10 inches ( 20×25 cm). Spread each 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.
- Tightly roll on itself starting from the shortest side. Cut the log lengthwise in two parts, keeping one end uncut. Braid the two halves, ensuring the cut side is up (so it will show the layers). Close the two ends together (to make a braided donut).
- Place on a baking sheet lined with parchment paper. Repeat with all rolls. Cover and let rise for another 30 to 60 minutes.
- Preheat the oven to 375 F (180 C). Brush the braided buns with egg wash and bake in the middle part of the oven for about 18 minutes or until deep golden on top. Enjoy when still warm!
