Nutella Brioche Knots

The most delicious way to start your day. The best part is, you can prepare the knots the night before, chill them in the fridge overnight, then bake them in the morning. I like to spread Nutella on my sweet dough, and add toasted chopped nuts & marshmallows but you can stop at the Nutella stage or go with a totally different filling.


  • 500 g Strong Bread Flour
  • 150 g Granulated Sugar
  • 14 g Instant Fast Acting Yeast
  • 10 g Salt
  • 250 ml Full-Fat Milk
  • 75 g Unsalted Butter, cubed
  • 1 Egg

A Spread of your choosing: e.g. Nutella, Peanut Butter, etc.

For the Egg Wash: 1 Egg Yolk and a Splash of Milk


1. Place the milk and the butter together in a medium saucepan and heat on medium-low while stirring frequently until the butter completely melts and the milk is at body temperature.

2. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, yeast and salt. Make sure you add salt and yeast on opposite sides of the bowl because salt at a high concentration kills the yeast and retards the rise of the dough. Mix until combined. If you don’t have a stand mixer, you can use a regular whisk to combine the different ingredients at this stage.

3. Add in the egg and the milk-butter mixture and start mixing on low until all the flour has been picked up from the sides of the bowl. This should take about 2-3 minutes.

4. Increase the speed of the mixer to the next level and run it for about 6 minutes. If you’re using your hands, I would keep kneading the dough for at least 10 to 15 minutes to develop the gluten. This enriched dough needs to be stretchy. Even if the dough is sticky at the beginning, do not add any additional flour: the longer you knead it, the smoother and stretchier the dough will become.

5. Transfer the dough to a clean bowl. Cover the bowl with clingfilm and leave it to rise in a warm place until it doubles in size. This can take 2-3 hours, depending on the temperature of your kitchen. If your kitchen feels too cold, you can turn the light of the oven on (while leaving the oven off!) and place the bowl in there.

6. Once the dough has doubled in size, turn it onto a lightly floured surface and knock the air out of it by kneading it for few second.

7. Roll the dough into a large ~ 30 x 40 cm rectangle and spread some Nutella in the middle tier. Then, fold one of the other tiers on top of the middle one and spread more Nutella on that tier. Fold the remaining tier on the other two (like a letter!) and roll the dough into a large rectangle.

8. Use a pizza cutter to cut 8 equal strands along the length of the rectangle then twist every strand then create a knot of your liking and place on a baking tray lined with baking parchment.

9. At this point, you can either let the dough proof for 20 minutes at room temperature or let it proof in the fridge overnight. Make sure you place the tray in a proofing bag or in a plastic bag to avoid the formation of a crust on top.

10. Meanwhile, pre-heat the oven at 180C or 350F. If you had decided to let the knots proof in the fridge overnight, make sure you take the tray out of the fridge about 15 minutes or so before baking.

11. Prepare the egg wash by mixing an egg yolk with a splash of milk then brush the top of the knots.

12. Bake about 18-20 minutes until the top is golden in color. Baking time will depend on the size of your knots.

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