Activate the yeast

• Warm the milk slightly and crumble in the fresh yeast with a pinch of the sugar.
• Let stand a few minutes until foamy.

Make the dough

• Combine the flour, remaining sugar, eggs and the yeast mixture in the bowl of a stand mixer.
• Knead until a smooth dough forms, then add the salt.

Incorporate the butter

• Add the softened butter little by little while kneading until fully absorbed.
• Knead until the dough is soft, elastic and pulls away from the bowl.

First rise

• Shape the dough into a ball, cover and let rise in a warm place until doubled in volume.

Roll out and fill

• Roll the dough into a large rectangle on a lightly floured surface.
• Spread the Nutella evenly over the dough.

Shape the brioche

• Roll the dough up tightly into a log and cut it into slices or braid it.
• Arrange the pieces in a lined loaf pan.

Second rise

• Cover and let rise again until puffy and doubled.

Bake

• Brush the brioche with beaten egg.
• Bake in a preheated oven at 170 °C until deep golden brown.

Cool

• Let the brioche cool in the pan for a few minutes, then turn out onto a rack.