As a food blogger and recipe developer perfectionist – a recipe post will require several re-iterations and tweaks before I deem it perfect enough to share… sometimes a recipe can require being re-trialled, baked and tested up to three times! It is rare that a perfect product results after a singular ‘go’.
However, when these rare gems do occur (where no modifications are necessary), I revel and celebrate in the moment, truly feeling like a cooking god – before digging my fork into my perfect baked treat.
Though it is in my nature to make bold statements, I always make sure that they are substantiated. I would never lie to you dear readers… and the truth is that this Chocolate and Hazelnut Pull-Apart Brioche is easily one of the best baked goods to ever come out of my kitchen.
I trialled, tweaked and adapted a basic brioche recipe… and my pull-apart version instantly came out perfect, better than I could ever have imagined – no need for a singular modification, re-test or second bake.
The pull-apart brioche loaf had risen high beyond belief, held together and was utterly delicious. I am glad to state that butter and brioche, can bake a killer brioche – truly worthy of the namesake.
Chocolate and Hazelnut Pull-Apart Brioche is decadently delicious. It is unbelievably light and fluffy, almost cloud like so. The buttery sweet dough is painted in melted Nutella and stuffed with dark chocolate chips and chopped hazelnuts.
All this delicious stuffing disperses throughout brioche which develops delicious pockets of gooey melted chocolate and hazelnut goodness throughout the final loaf.
There are few things better in this world than Nutella. The rich hazelnut spread seems to have an unfettering power that can make even the strongest of people go weak at the knees. Nutella is the perfect addition to this pull-apart brioche and the extra dark chocolate chips and chopped hazelnuts adds another complimentary layer of textural complexity… and is a delicious surprise revealed only once the bread is pulled apart.
Chocolate and Hazelnut Pull-Apart Brioche will leave you scraping the plate clean and wishing for another slice. Make this for holidays, for friends and family, or just because it’s Monday – I promise that you will not be left disappointed (or hungry).
- 240g plain flour, plus extra for dusting
- 25g sugar
- 5g salt
- 7g instant yeast sachet
- 70ml milk
- 2 eggs, plus 1 egg yolk, at room temperature
- 125g butter, cubed at room temperature
- ½ cup Nutella
- 90g dark chocolate chips
- 75g chopped hazelnuts, skinless and lightly roasted
- 1 egg yolk, whisked with 2 tbsp milk (for wash)
- In a bowl of a stand-alone mixer fitted with a dough hook, place the flour, sugar, salt and yeast. On a slow speed mix the dry ingredients. Once combined, add the milk and eggs and continue to mix on a slow speed for 2 minutes. Switch to a medium speed and mix for a further 6-8 minutes. The dough will be soft, smooth and elastic.
- Add the cubes of softened butter piece by piece and continue to mix until the butter is thoroughly incorporated, roughly 5 minutes. Scrape down the bowl to ensure even dispersion.
- Place the kneaded dough on a lightly floured surface and roll into a rectangle, roughly 40 cm x 30 cm. Move the dough around from time to time to make sure it’s not sticking to the work surface, and dust with extra flour if needed.
- Spread the Nutella evenly across the dough rectangle and sprinkle with chocolate chips and hazelnuts. Cut the dough into 6 to 8 lengthwise strips. Place the strips on-top of each other to form a singular stack.
- Slice the stack into 4 to 5 squares. Place the squares into a lined loaf tin, slotting them side-by-side like books on a shelf, filling the tin two-thirds full (the dough will rise and puff filling the empty part of the tin when resting). (* See notes below for visuals).
- Brush the top of the loaf with the egg wash and leave to rise in a warm (but not hot) place for an hour and a half or until the dough has risen above the tin height and is puffy, with a formed ‘skin’ when lightly touched. (I always place any yeast dough in a warm oven heated to no higher than 25 C (77 F) - anything hotter while melt the butter in the dough).
- Once risen, pre-heat an oven to 180 C (350 F). Bake for 20 to 30 minutes (*see note) or until golden and a skewer inserted into the middle comes out clean. Leave to cool in tin for 5 minutes before turning out onto a wire rack.
**Visual instructions for stacking a pull-apart loaf