Hello and welcome to our lovely visitors; we’re going to guide you through this must-try recipe for “Nutella Brioche Flower Bread” for a sweet bread that will look amazing and have a fantastic taste too.
if you like cinnamon rolls on bread, you are going to adore this. We’ll start by making a basic sweet dough, and for that:
- 500 grams of bread flour
- 190 miles of lukewarm milk
- 60 grams of melted butter
- 3 Tablespoons of sugar
- Two eggs, the grated zest of a lemon
- A teaspoon of dried yeast
- A teaspoon of salt, of course, for the filling
INSTRUCTIONS AND DIRECTIONS
We’ll need a jar of Nutella or a similar hazelnut chocolate spread. Put the sugar and the yeast in the milk, then whisk them together. Leave it for 10 minutes for the yeast to activate.
In a bowl, crack the eggs and whisk them just slightly. Combine the flour, salt, and lemon rind in a bowl and mix well.
Make a well in the center and add the butter in no particular order; it doesn’t matter about the eggs; something Eastern; or the milk; and mix it all to a nice soft dough. After a couple of minutes of mixing, it’ll come together into this lovely, smooth, and not-at-all-sticky dough.
Now, place the dough in a greased bowl, cover it, and place it in a warm place for about an hour and a half or until it has doubled in size.
Our dough is nearly doubled in size, so we’ll turn it out, knock it back to get out any air bubbles, and now We’re going to need three or four minutes.
So after giving it a good night, we’re going to split the dough into four. Now, take each piece and shape it into a rough ball, tucking the dough under. All right, now we’re ready for the next bit. We’re just going to put three of them to one side.
We’ll take the fourth one and press it out a bit. Now we’ll roll it out until it’s about three or four millimeters thick. So you’ve rolled it out to about ten inches, or 25 centimeters, in diameter. It will be about three or four millimeters thick.
Now you’ve got a 12-inch piece of baking paper, which you need to cut into a circle. It fits nicely in the pizza pan, but a flat baking sheet might. Use your rolling pin to lift the dough off the surface while rolling it underneath, then place it on the baking paper that looks good.
Now, we’re going to spread on a layer of Nutella; if you want to tell her it is a bit stiff, pop the jar into a bowl of warm water for five minutes. We’ll pop the pot in the microwave for 15 seconds.
Don’t go up the edge; leave a little gap between the Nutella’s edge and the dough’s edge; okay, that’s nice; just put it to one side. Then we’ll press out another ball of dough; okay, you’ve managed to roll it out to ten inches.
So again, we’ll lift it with our rolling pin and place it carefully on the first layer; time for another layer of Nutella; and if that looks good, we’ll move that out of the way again, then work on another piece of dough, then drop the third layer carefully onto the second.
Now, spread on some more Nutella, and there’s only the fourth layer to roll. Now we’re just going to slide it off onto the board, and then when we’ve got some layers that are a little too far protruding, we’re just going to trim back the dough. All right, this thing is quite heavy now, and here comes the fun part: we’re going to cut this into 16 segments but leave.
Next, when you’ve cut it into four, cut it into eight, and finally, cut it into 16 pieces. Now take two segments, lift them, and twist the output once and twice, then turn a half twist, bring the ends together, squish them together, and there we are.
I’ll show you again. Lift two adjacent segments, twist them once, twist them twice, and give them a half twist. Bring them together and squish them, and we’ll do this around the bread. Once you’ve done all eight, it should look pretty good. Now we slide it back onto the tray.
It looks good, so we’ll brush it with a glaze made from one tablespoon of milk and one tablespoon of water. Right, we think we’re ready now to put it in the oven at one hundred and sixty degrees C fan oven, or conventional oven, for about 25 minutes, and after that, we’ll check on it. We’ll put it in a plastic bag, or you could cover it with oil. We’ll leave it in a nice, warm place for at least an hour to prove it.
This perfect recipe is ready, and we must say YUMMY to the toast. It’s stunning; it does look spectacular, and it’s delicious. We hope you enjoy making your Nutella brioche flour.