Flower Brioche with Nutella
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour type 405
- 250 g wheat flour type 550
- 80 g water
- 60 g suar
- 80 g milk
- 3 egg (s)
- 30 g butter, soft
- 15 g yeast
- 300 g Nutella
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in a bowl with the water. Add 4 tablespoons of milk and a little flour of both types and mix. Continue adding eggs, flour, sugar, milk and butter alternately until all the ingredients are used up. Beat the dough vigorously. Cover the bowl and let it rest in a warm place until the batter has doubled.
- Place the dough on a floured work surface and divide into 4 equal portions. Roll out each portion into a sheet of dough approx. 28 cm in diameter and 3 mm thick.
- Line a baking sheet with parchment paper. Place a sheet of pastry on top and brush with Nutella, leaving a 1 cm wide border free. Now put on the next sheet of dough, coat with Nutella, put on the next sheet of dough, coat again with Nutella. The fourth sheet of dough forms the end. Seal the edge all around. Put in the fridge for 30 minutes.
- Place a glass in the middle of the dough. Now divide the dough into 16 pieces of cake. Always cut from the edge of the glass to the outer edge. After cutting, remove the glass, it is only used as a guide. Now carefully lift a piece of cake on the outer edge and turn it twice around its own axis. Do the same with the remaining pieces of cake. Brush on with the rest of the milk. Bake in the oven preheated to 180 ° C for about 20 minutes.
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