Nutella Brioche
Today I’m sharing a super-delicious breakfast idea!! A very soft, flower-shaped Nutella brioche for a breakfast with friends :D
Nutella Brioche
Ingredients
- 500 g Manitoba flour
- 25 g brewer's yeast
- 190 g lukewarm water
- 80 g sugar
- 100 g butter
- 2 egg yolks
- 1 packet of fine salt
- 1 packet of vanilla extract
- 1 teaspoon fine salt
- 250 g Nutella
- a little milk
Directions
To make this brioche super soft, you need to make two batches of dough.
For the first dough, dissolve the brewer’s yeast in 150g of lukewarm water in a bowl, and as soon as a thin layer of foam forms on top of the yeast, add 300g of flour and knead with a stand mixer for a few minutes or vigorously by hand until a smooth dough forms.
Place the dough in a bowl covered with plastic wrap and put it in the oven (turned off but with the light on) for 45 minutes to 1 hour to rise.
Once the dough has finished rising, prepare the second batch of dough.
Mix 200 g of Manitoba flour with 80 g of sugar, 2 egg yolks, salt, and one packet of vanilla extract.
Melt the butter over low heat and add it to the mixture.
Slowly add 40 g of lukewarm water and knead until the dough is smooth.
Combine the second dough with the first—which we removed from the oven after it had risen—and knead the two doughs together until the mixture is smooth and uniform.
Then let the new dough rise in the oven (turned off but with the light on) in a bowl covered with plastic wrap for 30 minutes.
Now let’s move on to making our flower!
Divide the dough into 4 equal portions and, using a rolling pin, roll them out into circles about 26 cm in diameter.
Place the first circle of dough on parchment paper and spread a generous layer of Nutella, making sure to reach all the way to the edges.
Spread a layer of dough over the first layer of Nutella, trying to be precise, and then spread another generous layer of Nutella on top.
Repeat the process with the third layer as well, and place the final layer of dough on top.
Now take a small coffee cup and place it in the center of the cake—it’s time to start cutting. Keeping the cup in the center, cut the cake into 16 equal wedges. I recommend starting by cutting it into 4 pieces, then into 8, and finally into 16.
Now take the wedges two at a time and turn them outward.
Once this step is complete, place the cake in a 28/30 cm cake pan and brush it with a little milk.
Let it rise in the oven (turned off but with the light on) for 30 minutes, then bake at 180°C for 25–30 minutes.
