COCONUT AND NUTELLA BRIOCHE RING CAKE, without butter and oil, a soft and delicious breakfast or snack cake.
Perfect for breakfast, the coconut and Nutella brioche ring cake is ideal if you’re looking for a family brioche. It’s made without butter and oil and is very soft.
The recipe for making the coconut and Nutella brioche ring cake can be done by hand or with a mixer. The dough is very easy to make with ingredients usually found at home, light if left without filling.
It’s delicious even without butter and oil, but you can prepare it in the classic version HERE or fill it with pistachio or with custard.
Follow me in the kitchen today there’s the coconut and Nutella brioche ring cake!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 6-8
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp fresh yeast
- 1/3 cup sugar
- 2 eggs
- 2/3 cup milk
- 1/2 tsp salt
- 7 oz Nutella®
- 6 tablespoons grated coconut
Steps
Dissolve the yeast in the milk and pour it into the mixer. Add some flour and start the machine. Add the eggs, sugar, and the rest of the flour.
While the machine is running, add the salt, 2 tablespoons of grated coconut, and finish working the dough. If needed, add a bit more flour.
The dough should not be too soft. Take the dough, form it into a ball, and let it rest in a bowl covered with plastic wrap for about 3 hours.
After the resting time, take the dough and roll it out into a rectangle about 4 inches by 12-16 inches. Fill with 2 tablespoons of coconut, Nutella, and more coconut.
Roll it up and close into a ring shape. Place it in a 9-inch pan lined with parchment paper and let it rest for 20 minutes.
Preheat the oven to 355°F, then bake and cook for 15-20 minutes.
Bon appétit
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Soft and good, you can fill it with whatever you have at home: cream, jam, Nutella, pistachio cream, apples, and raisins.
