Step 1 – Activate the Yeast

Warm the milk to approximately 105–110°F (40–43°C).

It should feel comfortably warm, not hot.

Stir the yeast into the milk with about 1 teaspoon of the measured sugar.

Let stand for 5–10 minutes, until slightly foamy.

If you're using instant yeast instead, you can mix it directly into the flour.

Make the Brioche Dough

Step 2 – Combine the Ingredients

In the bowl of a stand mixer, combine:

• Flour
• Remaining sugar
• Salt

Add the eggs, vanilla, and yeast-milk mixture.

Using the dough hook, mix on low speed until a rough dough begins to form.

Step 3 – Knead

Increase to medium-low speed and knead for approximately 4–5 minutes.

Begin adding the softened butter a tablespoon at a time.

Wait until each addition is mostly absorbed before adding more.

Continue kneading for another 6–8 minutes, until the dough becomes smooth, elastic, and slightly tacky.

Don't keep adding flour simply because the dough initially feels sticky.

A softer enriched dough will produce much more tender pastries.

Step 4 – First Rise

Shape the dough into a ball and place it in a lightly greased bowl.

Cover and let rise in a warm place for approximately 1–1½ hours, or until roughly doubled in size.

Make the Cocoa-Nutella Filling

While the dough rises, combine the softened butter, sugar, cocoa powder, and Nutella.

Mix until you have a thick, smooth chocolate paste.

If it's too stiff to spread without tearing the dough, mix in 1 tablespoon milk.

The filling should be spreadable but not runny.

Create the Chocolate Layers

Step 5 – Roll Out the Dough

Turn the risen dough onto a lightly floured work surface.

Gently press out excess gas.

Roll it into a large rectangle approximately ¼ inch thick.

Try to keep the corners relatively square.

Step 6 – Add the Cocoa Filling

Spread the cocoa-Nutella mixture over approximately two-thirds of the dough, leaving a small clean border around the outside.

Keep the filling layer thin and even.

Step 7 – Fold Into Thirds

Fold the uncovered third of dough over the center.

Then fold the remaining filled third over that, creating a letter fold.

You should now have three layers of dough with chocolate filling trapped between them.

Gently press the seams.

Step 8 – Roll Again

Rotate the folded dough 90 degrees.

Very gently roll it into a larger rectangle again.

Don't press aggressively enough to squeeze all the chocolate filling out.

If the dough becomes extremely soft or the butter filling starts melting, transfer it to the refrigerator for 15–20 minutes before continuing.

Shape the Muffins

Step 9 – Cut Into Strips

Using a pizza cutter or sharp knife, cut the layered dough into long strips approximately 1–1½ inches wide.

Each strip should reveal alternating pale dough and dark cocoa layers.

Step 10 – Roll Into Spirals

Take one strip and gently stretch it lengthwise.

Roll it into a loose spiral, keeping the chocolate layers visible.

Tuck the loose end underneath the bottom of the roll.

This helps prevent the spiral from unraveling while it bakes.

Step 11 – Place in Muffin Tin

Lightly grease two standard 12-cup muffin pans.

Place one spiral into each cavity.