nutella brioche
Ingredients:
100ml warm milk
30g granulated sugar
3g instant dry yeast
1 large egg
250g all purpose flour + few extra tbsp if
it's a bit sticky
nutella brioche.
1/2 tsp salt
50g unsalted butter, softened
Nutella for filling
Instructions:
1. In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well.
2. Add the flour and salt, then mix until a shaggy dough forms.
3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8-10 minutes by hand or 5-6 minutes using a stand mixer).
4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1hour, or until doubled in size.
5. Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball.
6. Roll out each ball into a rectangle. Spoon 1-2 tablespoons of Nutella onto tella brioche the upper part of the dough, then fold it over to cover the filling.
7. Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect.
8. Arrange the rolls on a lined baking pan, cover, and let them rise again for 30-45 minutes, or until puffy.
9. Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18-20 minutes, or until golden.
10. Once baked, brush the rolls with melted butter. Enjoy warm!
Making Nutella brioche at home is not only rewarding but also allows you to customize the sweetness and texture to your liking. One tip I found helpful is to ensure the milk is warm—not hot—to activate the yeast properly, which helps the dough rise beautifully. When mixing the dough, gradually kneading in the softened butter is crucial for achieving that soft, elastic texture characteristic of brioche. I also like to let the dough rise in a warm, draft-free place, covered with a damp cloth. This consistent environment helps the dough double in size more reliably. After cutting the dough into balls and adding Nutella, the technique of cutting thin strips and wrapping to create a braided appearance not only looks impressive but also helps keep the filling from leaking out during baking. Brushing the tops with egg wash just before baking gives the brioche a golden, glossy finish, enhancing both appearance and flavor. After baking, brushing with melted butter adds a rich softness to the crust that complements the chocolatey Nutella center. For variation, you can add a sprinkle of chopped nuts or a dusting of powdered sugar on top after baking. This Nutella brioche makes a wonderful treat not only for breakfast but also for an afternoon snack or even a dessert paired with fresh berries or a cup of coffee. Overall, the key to success is patience during the rising stages and gentle handling of the dough to preserve the airiness. Enjoy baking and savoring your homemade Nutella brioche!
Please give me the measurements.