Name: Chocolate-Nutella Filled Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 slider buns
Cuisine: American
Ingredients: 120 milliliters warm milk; 4 grams yeast; 2 eggs; 65 grams butter; 300 grams flour; 45 grams sugar; 1 pinch salt; 60 milliliters heavy cream; 180 grams chocolate drops; 280 grams Nutella

Soft, fluffy, and slightly sweet, these Hawaiian slider buns are the perfect base for crispy chicken sliders, or any mini sandwich. They’re golden on the outside, pillowy inside, and brushed with butter for that signature shine. This recipe makes about 6 slider buns, just the right size for sharing.

Baked Good

45 m

American

Delicate Kitchen

March 7, 2026

Delicate-kitchen.com

From the Cook

1/4

Chocolate-Nutella Filled Brioche

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Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Chocolate-Nutella Filled Brioche

120 milliliters warm milk

4 grams yeast

2 eggs

65 grams butter

300 grams flour

45 grams sugar

1 pinch salt

60 milliliters heavy cream

180 grams chocolate drops

280 grams Nutella

Instructions

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Instructions

In a small bowl, mix warm milk and yeast. Let rest for 5 minutes until slightly foamy. In a large bowl, combine flour, sugar, and salt. Add softened butter, oil, egg, and the milk-yeast mixture. Knead for 8–10 minutes by hand or with a stand mixer until the dough is smooth and elastic.

Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Let the balls rest for 10 minutes, this relaxes the gluten and makes rolling easier. If using homemade chocolate cream: Melt cream + chocolate, mix until smooth. Let it cool slightly so it thickens. Transfer to a piping bag and pipe 8 long chocolate logs.

For each dough ball: Roll it out into a small rectangle. Pipe or spread a line of chocolate along the center. Fold/roll the dough only up to the halfway point. On the unrolled side, cut 8 thin strips lengthwise. Lift and lay/twist each strip over the rolled half to create the braided look. This is the signature Archer-style shaping method.

Place each shaped brioche in a small tin or on a lined tray. Cover lightly and rise for 30–45 minutes until puffy.

Bake at 175°C (top/bottom heat) for 17-18 minutes until golden.

Immediately brush generously with melted butter. Cover with a clean kitchen towel and let rest for at least 1 hour. This makes the buns extra soft and keeps the crust tender.

Nutrition

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Tips & Tricks (5)

Warm Milk Temperature is Critical 🌡️
Use milk between 110-115°F to activate yeast without killing it; too hot and the yeast dies, too cold and it won't activate properly for light, fluffy brioche.
Laminate Your Dough with Butter 🧈
Incorporate softened butter gradually in small pieces while kneading to create the signature rich, tender crumb that makes brioche so luxurious and pillowy.
Cold Nutella for Perfect Filling Pockets 🍫
Chill your Nutella filling for 30 minutes before stuffing to prevent it from melting into the dough during proofing and baking, ensuring distinct chocolate pockets.
Double Proof for Maximum Volume ⏱️
Allow two separate rises—bulk fermentation for 1-2 hours and final proofing after shaping for 45-60 minutes—to develop flavor and achieve that signature golden, pillowy texture.
Egg Wash Twice for Professional Shine ✨
Apply egg wash before the final proof and again 15 minutes before baking for a deeply golden, glossy exterior that looks bakery-quality.