Chocolate or Pistachio Brioche Star.

Traditional, planetary mixer, and Bimby recipe.

Ideal for breakfast or snack for both adults and children.

Easy to make, just create four equal-sized dough discs, fill them with Nutella or pistachio cream, and stack them.

Once stacked, make cuts and fold them to create this magnificent star.

If you don’t have time to make the brioche dough, you can opt for ready-made puff pastry, choosing the round shape, and follow the rest of the steps.

recipes thought for you

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 5 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

358.72 Kcal

calories per serving

Info Close

Energy 358.72 (Kcal)
Carbohydrates 46.01 (g) of which sugars 9.95 (g)
Proteins 10.24 (g)
Fat 15.15 (g) of which saturated 10.61 (g)of which unsaturated 3.90 (g)
Fibers 2.38 (g)
Sodium 416.43 (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

let’s shop

2 cups g all-purpose flour
2 cups g Manitoba flour
1/2 cup ml milk
7 tbsps g butter (softened)
1 teaspoon honey
0.7 oz g fresh yeast
2 teaspoons g salt
3 eggs
5.3 oz g Nutella® (or pistachio cream)

Chocolate or Pistachio Brioche Star

Tools

Chocolate or Pistachio Brioche Star

1 Planetary Mixer
Parchment Paper
1 Spatula
1 Brush
1 Bowl
1 Oven
1 Pastry Board

Steps

Chocolate or Pistachio Brioche Star

First, prepare the dough by dissolving the fresh yeast in a bit of warm milk and setting aside
In a bowl, if kneading by hand, or in the planetary mixer with the hook, combine the two flours and mix, then add the salt, sugar, and honey.
Add the yeast dissolved in milk and start working the dough
Then add the remaining warm milk and the eggs and continue working. Lastly, add the softened butter, and work again until fully incorporated into the dough.
Then proceed with the rising.
Place all the ingredients in the mixing bowl, except for the butter, and knead: 7 min./knead.
Now add the softened butter and knead again: 2 min./knead. Then compact the dough and proceed as follows.
Form a ball and let rise for at least 4 hours covered with a cloth.
After the time has passed, take the dough and divide it into 4 equal balls, roll out the dough pieces forming discs with a diameter of 9.5-10 inches.
Spread a little Nutella or pistachio cream on each disc except the last one, leaving 0.4 inches from the edge free from the edge, and stack a second disc of dough. Proceed in this way with the third and fourth dough discs, which will remain without Nutella.
As the layers of dough are overlapped, make sure to adhere the various discs with light pressure on the outer edge free from Nutella, so if the discs are imperfect, you can refine them with a pastry cutter.
At this point, gently transfer the brioche onto the parchment paper, and proceed with the cuts. First, make 4 cuts in the dough discs without reaching the center. Continue with another 4 cuts, between the first ones, and then more cuts, until you obtain 16 slices.
At this point, take the slices two by two and twist them outward
Once the star is assembled, let it rise again for an hour in the turned-off oven
After this hour, brush the surface of the star with a bit of milk and bake it in a preheated oven at 356°F for 20 minutes. Remove from oven and let cool completely
The chocolate or pistachio brioche star is ready: dust it with powdered sugar and serve!
If you want to buy pistachio cream click here