Chocolate Chip Nutella Brioche

People have been asking for this recipe, so I finally came up with my own version.

I saw a video where someone folded chocolate chips into dough, and I couldn’t stop thinking about it. Instead of using a standard bread dough, I wanted something richer and more buttery, so I chose brioche. Brioche has enough gluten to hold plenty of chocolate chips while still baking up incredibly soft, light, and flaky.

To make it even better, I skipped the store-bought chocolate spread and created a homemade version using roasted hazelnuts, cocoa powder, and maple syrup. The result is everything you love about chocolate chip cookies and Nutella wrapped inside fresh-baked brioche.

Homemade Brioche Dough

Makes: 12 filled brioche

Ingredients

• 500 g bread flour

• 10 g kosher salt

• 50 g maple syrup or sugar

• 10 g instant yeast

• 5 large eggs (250 g)

• 60 ml warm whole milk

• 225 g unsalted butter, softened

• 250 g semi-sweet chocolate chips

Homemade Hazelnut Chocolate Spread

Ingredients

• 300 g roasted hazelnuts

• 40 g cocoa powder

• 80 ml maple syrup

• 1 tsp vanilla extract

• Pinch of sea salt

Directions

1. Blend the roasted hazelnuts until they become smooth and creamy.

2. Add the cocoa powder, maple syrup, vanilla, and salt.

3. Blend again until silky smooth.

4. Set aside until ready to fill the brioche.

Step 1: Make the Dough

1. In the bowl of a stand mixer, combine the flour, salt, maple syrup (or sugar), and yeast.

2. Add the warm milk and eggs.

3. Mix on low speed until a rough dough forms.

4. Increase to medium speed and knead for about 8 minutes until the dough becomes smooth.

5. Add the softened butter a few pieces at a time, allowing each addition to fully mix in before adding more.

6. Continue mixing for another 8–10 minutes until the dough is glossy, elastic, and passes the windowpane test.

Chef’s Tip: Brioche takes patience. Don’t rush adding the butter. Let the mixer do the work.

Step 2: First Rise

Transfer the dough to a lightly greased bowl.

Cover and let rise for about 1½–2 hours, or until doubled in size.

For even better flavor, refrigerate overnight after the first rise.

Step 3: Add the Chocolate Chips

Turn the dough onto a lightly floured surface.

Gently flatten it into a large rectangle.

Sprinkle the chocolate chips evenly over the dough.

Fold the dough over itself several times, gently kneading just enough to evenly distribute the chocolate chips without crushing them.

Step 4: Shape the Dough

Roll the dough into a long log.

Divide into 12 equal pieces.

Roll each piece into a smooth ball.

Cover and let rest for 20 minutes.

This allows the gluten to relax, making the dough much easier to fill.

Step 5: Fill the Brioche

Flatten each dough ball into a small circle.

Place about 1 tablespoon of the homemade hazelnut chocolate spread in the center.

Bring the edges together over the filling.

Pinch the seams tightly closed.

Roll gently until smooth.

Place seam-side down on a parchment-lined baking tray.

Step 6: Final Proof

Cover loosely.

Allow the brioche to rise until puffy, about 45–60 minutes.

For the cleanest shape, refrigerate the filled brioche for 20–30 minutes before baking.

Step 7: Bake

Brush each brioche with egg wash.

Bake at 350°F (175°C) for 18–22 minutes, or until deeply golden brown.

Allow them to cool for 10 minutes before serving.

The Final Result

You bite through a thin, golden crust into an incredibly soft, buttery brioche loaded with pockets of melted chocolate. Then you reach the center—a warm, creamy hazelnut chocolate filling that tastes even better because you made it yourself.

This is one of those recipes that feels like something you’d find in a bakery but is completely doable at home.

If you give it a try, tag me—I love seeing what you create.