Brioche, rolls,  desserts

Nutella brioche flower

Nutella brioche flower is a special brioche, folded into a flower. It’s very pretty, fluffy and chocolate layered. It’s perfect for holydays and for any other occasion.
Instead of Nutella you can use your favorite chocolate cream or you can use cinnamon, jam or cocoa.
The dough isn’t so difficult to fold into a flower. Read the instructions, watch the pictures and you’ll see that is pretty easy 🙂
Now let’s make together Nutella brioche flower (27cm diameter)
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Ingredients for Nutella brioche flower:

         500gr all purpose flour
         7gr dried yeast
         250ml lukewarm milk
         50gr butter
         2 egg yolks
         3 tablespoons sugar
         a pinch of salt
         vanilla flavor
For filling:
         200gr Nutella
For brushing:
         1 egg yolk + 1-2 tablespoons of milk (or water)

How to make Nutella brioche flower

Place the butter and the milk into a heatproof pan. Place the pan on medium heat and cook until the butter melts. Let cool. The butter and milk mixture must be lukewarm.
Whisk together the flour and the dried yeast. Set aside.
Place in a large bowl sugar, 2 egg yolks, a pinch of salt and vanilla flavor. Whisk to combine.
Pour the butter and milk mixture (lukewarm). Whisk.
Add the flour combined with dried yeast, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, start kneading. Knead until the whole flour is incorporated.
We must obtain a smooth and elastic dough. If the dough is too sticky, you can add a little more flour (1-2 tablespoons).
Place the dough in a lightly oiled bowl and cover with plastic wrap. Place the dough in a warm place and let it rise for 45 minutes – 1 hour (or until double in size).
Once the dough has risen, place it onto the floured working surface. Divide the dough into 4 equal pieces. Shape each piece into a ball.

Warm the nutella slightly. It will be easier to spread.
Place 1 ball of dough onto the floured working surface. Roll the dough into a 2mm thick circle. To obtain perfect edges place a 27cm bowl over the dough and cut around it.
Place the circle of dough into a baking tray lined with parchment paper. Spread a layer of nutella over the dough, leaving the edges clean.
Roll the second ball of dough and place it over the first layer. Spread nutella.
Repeat with the 3rd piece of dough. Spread nutella.
Roll the last piece of dough and place it over the others. Don’t spread Nutella over the last layer.
At this moment we have 4 layers of dough and 3 layers of Nutella.
Place a small glass in the center of the dough. The glass will remain in the center until we finish shaping the bread.
Using a sharp knife, cut the dough into quarters, starting from the glass. At this moment we have 4 parts.
Cut each quarter into half. Now we have 8.
Cut each part into half again. Now we have 16. And that’s enough! 🙂
Remove the glass.
Take two adjacent piece of dough and roll them twice in opposite sides. Both the sides should be rolled outwards. Now we have 1 petal. Repeat with the remaining pieces. We must obtain 8 petals.
Pinch the edges of the petal to make it into a flower shape.
Cover the bread with a kitchen towel and let it rest for 15-20 minutes.
Preheat the oven at 190ºC.
Brush the bread with a mixture made of 1 egg yolk and 1-2 tablespoons of milk.
Place the bread into the preheated oven and bake for 20-25 minutes or until golden brown on top.
Let the bread cool on wire racks.

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