Nutella-Pistachio Brioche

from Sticky, Gooey, Creamy, Chewy


1 1/2 pounds brioche dough (recipe here)
1 jar of Nutella
1 tablespoon butter for greasing the pan
1 egg white, lightly beaten with 1 tablespoon water
1/4 cup chopped pistachio nuts mixed with 3 tablespoons turbinado sugar for sprinkling on top


Dust the surface of the dough with flour and cut off a cantaloupe-sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface around to the bottom on all four sides, rotating the ball a quarter turn as you go. Roll the dough into a 1/4 inch thick rectangle on a lightly floured surface. Use just enough flour to prevent it from sticking.

Spread the Nutella evenly all over the rectangle, leaving a 1-inch border all around. Roll up the dough, jellyroll-style starting at the long end, and being sure to seal the bare edges. Chill the roll in the freezer for about 15 minutes.

Generously grease an 8-inch round cake pan with butter. Sprinkle the pan with a dusting of granulated sugar.

Cut the chilled dough into 8 equal pieces. Place them in the prepared pan with the swirled edge facing up. Let the dough rest for 1 hour.

Preheat the oven at 350 degrees F. for 20 minutes.

Lightly brush the top of the brioche with the egg white mixture.  Mix the turbinado sugar and pistachio nuts together and sprinkle over the brioche. Bake without steam until golden brown and set in the center, about 45 minutes, until golden brown.

Run a knife around the inside of the pan to release the brioche and place it into a serving dish.

Slice, eat warm and enjoy!