Nutella Filled Whole Wheat Brioche

In Italy, these tasty pastry confections are called cornetti or brioche and are commonly eaten at breakfast with a cappuccino or with an espresso in a local coffee bar. They can be plain, glazed, or filled with marmaletta (jam, orange marmalade most commonly used) or with chocolate.

While in Italy last year I noticed most of the chocolate filled brioche are now filled with Nutella rather than squares of chocolate as I was used to. Although I wanted to try my hand at making this tasty treat at home, I am consciously trying hard to eat whole grains so I decided to create a whole grain version. I adapted my recipe from the Whole Wheat Brioche bread in the new book Healthy Bread in Five Minutes A Day by Jeff Hertzberg & Zoe Francois since I have had great luck with many of the other breads I’ve already tried out from this book.

The one change I made to the basic recipe was to substitute 1 cup of whole wheat flour for 1 cup of the all-purpose to increase the wheat content of the dough. The crescents turned out great and were very easy to make! The dough recipe makes 2 pounds but only 1 1/2 is used for the brioche.

 A Creamy Nutella Center

Buon Appetito!
Deborah Mele 

Nutella Filled Whole Wheat Brioche

Nutella Filled Whole Wheat Brioche

Yield: Makes About 12
Prep Time: 30 minutes
Cook Time: 20 minutes

A whole wheat brioche filled with a creamy Nutella center.


For The Dough:

  • 4 Cups White Wheat Flour
  • 2 Cups All-purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1 1/2 Tablespoons Instant Yeast
  • 1/4 Cup Vital Wheat Gluten
  • 2 1/4 to 2 1/4 Cups Warm Water
  • 3/4 Cup Melted & Cooled Unsalted Butter
  • 3/4 Cup Clover Honey
  • 5 Large Eggs

Filling & Baking:

  • Nutella
  • 1 Large Egg
  • Coarse Sugar


  1. For the dough, mix together the dry ingredients in a large container with a lid.
  2. Combine liquid ingredients and then add to the dry ingredients mixing everything with a wooden spoon until blended.
  3. Cover the container with plastic wrap and allow it to rest at room temperature until it rises and then collapses, about 2 hours.
  4. Refrigerate dough in the lidded container overnight or up to 5 days.
  5. Remove 1 1/2 pounds of the dough from the refrigerator and dust lightly with flour while rolling it into a ball.
  6. Cover and allow dough to rest 30 minutes.
  7. Cover two baking sheets with parchment or silicone sheets.
  8. On a lightly floured surface, roll the dough into a rectangle about 1/8th of an inch thick.
  9. Use a pastry or pizza cutter and cut the dough into 5 inch wide strips, and then cut into two triangles.
  10. Stretch each triangle gently, and then place a teaspoonful of nutella near the wide end.
  11. Starting at the wide end, roll the triangle up and then bend into a crescent shape.
  12. Continue to prepare all of the dough in this fashion placing them on the prepared pans after they have been filled and shaped.
  13. Cover loosely with clean kitchen towels and let rise 45 minutes to an hour.
  14. Preheat the oven to 350 degrees F.
  15. Beat the egg with 1 tablespoon of water and carefully brush the tops of each brioche.
  16. Sprinkle on the sugar if using.
  17. Bake the brioche for 18 to 20 minutes or until golden brown.
  18. Cool 15 minutes before serving.

Did you make this recipe?

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