Nutella Brioche Loaf (Print Version)

# Ingredients:

→ For the Brioche Dough

01 - 150g warm milk (⅔ cup)
02 - 1½ tsp active dry yeast
03 - 1 tbsp granulated sugar (for activating yeast)
04 - 440g all-purpose flour (3½ cups)
05 - 2 large eggs
06 - 70g granulated sugar (⅓ cup)
07 - ½ tsp fine sea salt
08 - 115g unsalted butter, softened (½ cup)
09 - 150g milk chocolate chips (1 cup)

→ For the Filling and Finish

10 - 250g Nutella (1 cup)
11 - 1 egg, beaten for egg wash
12 - 1 tbsp melted butter (optional for brushing)

# Instructions:

01 - In your stand mixer bowl (or a large bowl), mix together the warm milk, 1 tablespoon of sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until it gets frothy on top.
02 - Add the flour, remaining sugar, salt, and eggs to the yeast mixture. Using the dough hook attachment, mix on low speed for 2 to 3 minutes until you have a shaggy dough.
03 - Turn the mixer to medium speed and knead for 8 to 10 minutes until the dough is smooth and elastic. Lower the speed and start adding the softened butter one tablespoon at a time, letting each piece fully mix in before adding the next. Once all the butter is in, increase to medium speed and knead for another 5 to 7 minutes until the dough is super smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl.
04 - Shape the dough into a ball and put it in a lightly greased bowl, turning it to coat all sides. Cover tightly with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot for 1.5 to 2 hours until it doubles in size.
05 - Once the dough has doubled, gently punch it down to deflate it. Turn it out onto a lightly floured surface. Scatter the chocolate chips over the dough and gently fold them in until they're evenly distributed. Don't overwork it.
06 - Roll the dough out into a large rectangle. Spread the Nutella evenly over one-third of the rectangle. Cut the remaining two-thirds into strips, stopping before you reach the end. Starting from the Nutella-covered side, tightly roll the dough into a log. Pinch the clean edge to seal it shut. Carefully place the log into a greased loaf pan.
07 - Loosely cover the pan with plastic wrap or a damp towel. Let the loaf rise again in a warm place for 45 minutes to 1 hour, until it rises just above the rim of the pan. Near the end of rising time, preheat your oven to 180°C (350°F).
08 - Gently brush the top of the risen loaf with the beaten egg. This gives it that beautiful golden, glossy finish. Bake for 35 to 40 minutes until the top is deep golden brown.
09 - As soon as you take the loaf out of the oven, brush the top with melted butter if you want. This gives it that bakery-style shine and extra richness.
10 - Let the loaf cool in the pan for 15 to 20 minutes, then carefully move it to a wire rack to cool completely before slicing. This waiting time is important so the inside sets properly and doesn't get gummy. Serve slightly warm or at room temperature.

# Notes:

01 - Brioche dough is rich and buttery, which makes it softer and more delicate than regular bread.
02 - Make sure your butter is really soft before adding it - it should be easy to press your finger into.
03 - The warm rising spot should be around 24-27°C (75-80°F) - near a warm oven or in a turned-off oven with the light on works great.
04 - Don't skip the waiting time before slicing or the inside will be gummy and won't hold its shape.
05 - This is best eaten within 2-3 days. Store it covered at room temperature or wrapped tightly in the fridge for up to 5 days.
06 - You can freeze slices wrapped individually for up to 3 months. Toast them from frozen for a quick treat.

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