If you’ve ever seen a video of a brioche that ‘bursts’ with cream at the first bite, you know what I’m talking about. Uncle Rocco’s warm-heart brioche went viral for a reason: it’s irresistible. Today we stop watching the screen and start kneading. Here’s the recipe to recreate at home Italy’s most famous guilty pleasure. A heads-up for navigators: it’s addictive! There’s something magical about watching the dough slowly rise, promising softness. This brioche is pure comfort: dark on the outside, pillow-soft inside, with a deep hazelnut core of Nutella. It’s the Sunday breakfast, the scent of childhood and the joy of sharing (or keeping all to yourself) a delight that literally melts in your mouth.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 13 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 830.09 (Kcal)
- Carbohydrates 82.34 (g) of which sugars 25.20 (g)
- Proteins 22.95 (g)
- Fat 46.96 (g) of which saturated 9.47 (g)of which unsaturated 5.56 (g)
- Fibers 9.45 (g)
- Sodium 17.38 (mg)
Indicative values for a portion of 160 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
- 3 3/4 cups Manitoba flour
- 1/2 cup unsweetened cocoa powder
- 1/2 oz fresh yeast
- 1 1/4 cups whole milk
- 1 egg (about 2.1 oz (60 g))
- 1 orange (grated zest (I used my orange paste, 1 tablespoon))
- 6 tbsp butter (softened (about 6 tbsp / 80 g))
- 1/2 cup sugar
- 6 tbsp hazelnut spread (or Nutella)
Tools
- 6 Molds for pandoro brioche
- Parchment paper
Steps
The first thing to do is scoop the hazelnut spread with a spoon and place it on a sheet of parchment paper. Put them in the freezer to solidify. The right amount is a heaping tablespoon.
In a jug combine the milk and eggs. Mix well.
Place the Manitoba flour and unsweetened cocoa powder into the stand mixer.
Add the sugar
Add the fresh yeast in pieces and the grated zest of orange and lemon. I had orange paste and preferred that. The recipe here
Add half of the liquids and start working with the stand mixer
Gradually add the rest of the milk and eggs.
Work until the dough is elastic and ropes.
At this point add the softened butter in pieces. Add the next piece after the first has been well absorbed by the dough
Transfer the dough to the work surface and perform the usual folding to strengthen the dough
Shape into a tight ball and let the dough rise for 2 hours.
It will triple in volume
At this point take a piece of dough weighing about 6.2 oz (175 g). Round it.
Flatten the center and insert the piece of hazelnut cream inside
Seal well and place it in a greased aluminum mold
Brush with one egg and 1 tablespoon of milk and bake in a preheated oven at 356°F for about 13 minutes
