Chocolate swirl brioche buns with whipped hazelnut butter

Makes 12 buns

For the brioche:

1/2 cup warm milk

10g instant dry yeast

3 Tbs castor sugar

6 large eggs, at room temperature

4 cups cake flour

2 tsp salt

180g unsalted butter, softened

1 cup Nutella spread

1 egg for egg wash


For the butter:

250g unsalted butter

4 Tbs brown sugar

½ cup ground hazelnuts


Place milk, yeast, sugar and eggs into an electric mixer fitted with a dough hook.

Turn the machine on to low, then add the flour and salt until a soft dough forms.

Leave the dough to knead for 5 minutes.

While still mixing, add the butter, a tablespoon at a time until the all the butter is incorporated.

Remove the dough hook, then leave to rise in a warm place until doubled.**

Preheat oven to 180C

Once dough is doubled, turn out onto a floured surface, and roll out into a rough rectangle.

Spread on the chocolate then roll to form a log.

Slice the log to divide the dough into 12 rolls then place, cut side up, into a greased large 12 cup muffin tin.

Cover with cling film and leave to rise until doubled.

Brush with egg wash, then bake for 30 – 40 minutes or until golden brown and cooked through.

Whip the butter and brown sugar until pale and fluffy.

Fold in the hazelnuts in then use as a spread for the brioche.



To give your brioche the best texture and flavor, make sure to let the dough rise slowly – if you have the time, leave it to rise over night.