Twist of Brioche & Nutella

The cream-nuttiness of Nutella mixes with Vienna Brioche to create a deliciously yummy fan favorite.


• 1400g 70% flour
• 600g 30% Vienna Brioche
• 60g 3% fresh yeast
• 860g 43% water
• 100g 5% butter

• 200g Rap
• 500g water
• 250g Nutella

• 50g Ovex Liquid

• 440g RTU Pectin Spray Glaze (10g/piece)

• 220g broken roasted hazelnuts (5g/piece)


  1. Mix the ingredients to a firm and cold dough
  2. Dough temperature 78°F.
  3. Divide the dough into two equal parts.
  4. Mould into cobs and rest for 10 minutes.
  5. Mix the water and Rap during 3 minutes at high speed with a whisk.
  6. Mix in the Nutella, the Nutella custard cream is ready to use.
  7. Roll out the dough to a thickness of 3 mm and 24 cm width (approx. 90 cm length).
  8. Cover the lower 1/2 side with 475 gram Nutella custard and close with the top side down.
  9. Cut the dough into pieces of 4 cm width and twist.
  10. Brush with Ovex Liquide.
  11. Final proof 45 minutes.
  12. Baking temperature 425°F.
  13. Baking time 12 minutes.
  14. Allow to cool.
  15. Glaze with Paletta Spray Neutral and sprinkle with broken roasted hazelnuts.

Yield 44 pieces