Brioche loaf

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  • 20'
  • 40'
  • 6

No one will be able to resist a fresh, fluffy brioche loaf with a Fineti hazelnut spread filling!


  • 350g Fineti hazelnut spread 
  • 3 eggs 
  • 200g sugar 
  • 40g dried yeast 
  • 70g butter 
  • 50g single cream 
  • 700g bread flour 
  • Pinch of salt 
  • Rind of 1 orange

i Tip

If desired, you can add 2 tablespoons of finely chopped nuts together with the Fineti spread.



Whisk together the eggs and the sugar, in a mixer on medium speed, until light and fluffy. Add the melted butter.


Slightly warm the single cream and stir in the dried yeast. Add the salt and orange rind and mix well. Leave the mixture to rest for about 10 minutes to activate the yeast.


Combine the two mixtures in a large bowl. Sift in the flour and knead until the mixture comes together to form a smooth dough. Cover the dough with a cotton tea towel and leave it to prove in a warm place until it doubles in size.


Once the dough has doubled in size, divide it into 4 equal parts. Take one and roll out the dough into a circular shape, ideally about 24cm diameter, on a sheet of floured baking parchment.


Spread one third of the Fineti spread on the rolled-out dough, leaving about 2cm around the edge without spread. Repeat the steps with the remaining 3 sections of dough and two-thirds of Fineti spread, placing each layer of dough on top of the other and ending with the 4th layer. Press down lightly around the edges to form a seal.


Place a glass in the middle of the dough and divide the surrounding dough into 8 equal sections that are triangular in shape. Be careful to cut right through the dough from the glass to the edge.


Then cut each section in half again so that you have 16 smaller triangles.


Take each triangle and rotate it a half-turn, without separating it from the middle. Remove the glass.


Brush the brioche loaf with a little milk and leave in a warm place to rise. Bake for about 40 minutes at 165ο C in a preheated oven.

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