Soft and delicious, the braided Nutella leavened donut is a delight for breakfast and more. Obviously, we can fill the braided Nutella leavened donut with jam, pastry cream or enjoy it as is, as it is soft and tasty. Like many leavened products, for example, the brioche vendeenne, it requires a bit of care, but it’s worth it. We just have to get to work and prepare the braided Nutella leavened donut together.
OTHER BRIOCHES
Brioche tressée
brioche col tuppo
brioche feuilletée
brioches vanille rollens
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the braided Nutella leavened donut
- 2 ½ tsp fresh yeast
- 5 cups all-purpose flour
- 1 cup milk
- 2 eggs
- cup sugar
- cup butter
- grated lemon zest (or vanilla extract)
- 1 pinch salt
- cup sugar
- 2 ¾ tbsp water
- 14 oz Nutella
Tools
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- Mixer
- Baking Tray
Preparation of the braided Nutella donut
Place the fresh yeast and flour in the mixer. Add the milk and one egg at a time. Once these ingredients have been absorbed, add the sugar and soft butter.
Once the butter is absorbed, add the salt and lemon zest, mixing until you get a smooth and elastic dough. Let it rise in a covered container until it doubles in volume. This will take about 2 hours. When it is well risen, divide it into 3 parts. Form a long log with each part. Braid the three parts together.
With the braid, form a donut and let it rise on a baking sheet lined with parchment paper. You can place a mold in the center of the donut to keep the central hole. Once it is well risen, bake in a static oven at 350°F for about 25-30 minutes. When the braid is baked, brush it with a syrup made by dissolving sugar in hot water. Let it cool, cut the donut in half, and fill it with Nutella.
Storage
Store the donut under a glass dome for two or three days.
