The braided brioche bread is a delicious breakfast treat! Also worth trying is the apple braided brioche and the braided brioche filled with pastry cream. I love kneading and a few days ago I wanted to bake this wonderful braid, so delightful thanks to its Nutella filling. The recipe is really simple; I prepare it with flour, yeast, eggs, milk, and sugar and it’s also perfect for snacks and birthday parties. It’s a mix of softness and creaminess, which makes it truly special!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 367.54 (Kcal)
- Carbohydrates 51.06 (g) of which sugars 16.54 (g)
- Proteins 7.94 (g)
- Fat 15.09 (g) of which saturated 10.33 (g)of which unsaturated 4.32 (g)
- Fibers 1.89 (g)
- Sodium 9.71 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 2.5 tsp dry yeast
- 1/2 cup milk (+ milk for brushing the surface)
- 4.5 oz butter
- 1 egg
- 1/2 cup sugar
- as needed sugar sprinkles
- as needed Nutella®
How to Make Braided Brioche Bread
In the stand mixer, place the flour, yeast, and sugar.
At this point, pour in the milk and the egg. Lastly, add the softened butter cut into pieces and knead everything well.
Transfer everything to the work surface and form a smooth, soft ball. Let it rest in a bowl covered with plastic wrap for about 2 hours until it doubles in size.
After the resting time, roll out the dough into a rectangle.
Fill half of the dough with Nutella.
On the opposite side where you filled, make vertical cuts and then twist them.
Wrap them around the Nutella-filled cylinder.
Brush the surface with milk and decorate with sugar sprinkles. Let it rise in a baking tray lined with parchment paper for 20 minutes covered with plastic wrap. After the resting time, bake on the lower rack of the preheated oven in static mode for about 25 minutes at 356°F (180°C). If it browns too much, cover it with a sheet of aluminum foil.
Storage
The braided brioche bread can be stored under a cake dome for up to 3 days, or inside a food bag. Before consuming, slightly warm it in the microwave or oven to restore its softness.
It can be frozen: wrap it in a tightly sealed food bag, and it can be stored for up to 3 months. To defrost, leave it in the refrigerator.
