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Nutty Fudge Brioche Rolls

Updated: Jan 11

This is lovely for breakfast treat, I enjoyed eating this as much as I did making it. Soft, tasty sweet bread with subtle notes of fudge and white chocolate. The hazelnuts add a gorgeous nutty crunch too. This is not sickly sweet thanks to the coffee in the dough which compliments all the other ingredients. You can make the dough overnight and then bake fresh in the morning. This recipe makes a lot of Fudge Brioche rolls, enough to tear and share.

Fudge Brioche rolls
Fudge Brioche rolls

Ingredients for the Brioche rolls

125g unsalted butter

200ml milk

1 and a half teaspoons of yeast

2 eggs

60g caster or granulated sugar

1 teaspoon of salt

450g bread flour

100g chopped hazelnuts

100g white chocolate

Butter drizzle

50g unsalted butter

1 tablespoon of coffee


180g sugar

60g water

25g butter

150ml milk


pan, large mixing bowl, electric whisk, two smaller bowls, 3 tablespoons, two 8 or 9 inch cake tins or large tray, baking parchment, cling film, knife.


Start off by melting the butter in a medium sized pan. Pour in the milk into the pan and heat on low heat for about 30 seconds. Stir the butter and milk together. Add the yeast to the pan and mix in.

In a separate large bowl crack in the eggs. Add sugar and salt to the egg mixture and mix in. Pour in the milk mixture into the egg mixture.

Sift in flour into the large bowl and mix in. Once the dough is nicely mixed together.

Cover the dough with a cling film wrap and pop it in the fridge for at least 5 hours or you can also leave it overnight. Sprinkle between 1 - 2 tablespoons of flour onto a flat table or counter. Remove the dough from the bowl and put it onto this lightly floured surface.

Knead on the floured surface for 8 - 10 minutes until it is well combined and the dough is not sticky.

Once the dough is ready roll out the dough on a well floured surface.

Melt 50g of butter in a pan and add the coffee to it. Spread this melted butter mixture onto the dough.

Break up the fudge into pieces and sprinkle the fudge evenly all over the dough. Sprinkle the white chocolate over the dough.

Roll up the dough into a log.

Place baking parchment onto the base of a cake tin.

Slice the dough roll into small pieces. The slices should be about a finger width. Space out the cut circles of dough about the width of two fingers. Bake the dough for 20 minutes at 180C. Let it cool for 10 minutes.

Whilst it is cooling make the icing sugar for the drizzle. In a small bowl mix 3 tablespoons of water and 100g icing sugar. Drizzle icing sugar on top of the Fudge Brioche rolls. Now its ready, enjoy!

Fresh Fudge Brioche rolls
Fresh Fudge Brioche rolls

Did you try the Brioche rolls recipe? Comment below your thoughts, we would love to hear from you.

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