Proof the dough overnight. I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the star bread immediately.




Use a scale & measuring tape. When dividing the dough into quarters, use a scale to make sure they're equally sized. Mine came out to be 156g each. I also recommend using a measuring tape to ensure each are 8" in diameter. These precise measurements will ensure all of your hard work results in the most beautiful star bread!
When spreading on the nutella, go with your gut. It's very unusual for me to not give a precise measurement for an ingredient, but in this case it doesn't really matter. So long as you apply an even layer and leave a small border, add as much or as little as you'd like!