Summary

Ingredients

• 0.25 ¼ cup water, warm
• 2 cups sugar
• 3 teaspoon dry yeast
• 4 cups flour
• 0.5 teaspoon ½ salt
• 2 egg (s)
• 2 egg yolks
• 1 cup milk, lukewarm
• 150 g butter, soft
• 0.5 ½ cup Nutella
• 1 cup walnuts, roughly chopped
• 1 egg (s), lightly beaten with teaspoon water
• 2 tablespoon honey, liquid, to drizzle over

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Instructions

1. Spray two size 6 (Texan-sized) muffin trays with oil and sprinkle lightly with flour so that nothing sticks later.
2. Pour the warm water into the bowl of an electric food processor. Add sugar and yeast and let stand for 5 minutes.
3. Add the flour, salt, eggs, egg yolk, milk and the softened butter. Knead with the dough hook on medium speed for 5-10 minutes until the dough is soft / smooth and shiny. If necessary, add a little flour or milk.
4. Remove the bowl from the blender and sprinkle the edges of the bowl with oil. Cover the bowl with cling film and let stand in a warm place for about an hour until the batter has doubled.
5. Place the dough from the bowl on a work surface sprinkled with flour and flatten it lightly with both hands. Roll out with the rolling pin into a 25 x 60 cm rectangle. Spread the chocolate and hazelnut spread on the dough and spread the walnuts over it.
6. Roll the dough into a cylinder with the long side forward. Squeeze the corners together for safety. Cut into 12 equal pieces and place each in the prepared trays. Let rise for another 30 minutes.
7. Preheat the oven to 190 ° C. Brush the yeast dough lightly with the beaten egg and bake for 20 minutes until the dough has risen well and is golden. Let cool down briefly before placing the finished cakes on a wire rack. Drizzle honey over the brioches while they are still warm.