Nutella Brioche Flower, too soft and delicious not to try! A soft brioche dough with lots of Nutella for breakfast or snack with a good glass of milk. If you want to prepare it with sourdough, you can use 100g of it, refreshed, and remove 60g of flour and 30ml of milk from the ingredients. It’s not only delicious, it’s also beautiful, glazed with a sugar syrup that makes it truly irresistible, perhaps served with dalgona coffee, an upside-down cappuccino absolutely worth trying.
Let’s get to work and prepare the Nutella Brioche Flower together.
If you like sweet leavened goods, here’s some delicious ideas.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1 nutella brioche flower
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Nutella Brioche Flower
- 0.35 oz fresh yeast
- 4 cups all-purpose flour
- 1 egg
- 1.1 cups milk
- 3.5 tbsp butter
- 6.5 tbsp sugar
- 1 pinch salt
- 1 tsp vanilla extract
- to taste Nutella
- 4 tbsp sugar
- 2 tbsp water
Tools for preparing the Nutella Brioche Flower
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- Mixer
Preparation of Nutella Brioche Flower
Mix the yeast (or sourdough as mentioned in the intro) with the flour and milk. Add the egg and sugar. Once absorbed, add the butter in small pieces, salt, and vanilla, working until you get a smooth and elastic dough. Place it in a bowl to rise until doubled in volume.
When the dough is well-risen, place it on a work surface. Divide it into 2 rounded dough balls. Roll them out to form 2 discs. Spread Nutella on the first disc and overlay with the second one.
Using a pastry wheel, cut it into wedges without reaching the center. Divide each wedge into two parts and twist them together. Let it rise for another hour. Brush with whole milk.
Bake in a preheated oven at 350°F, static, for 25 minutes. Dissolve the sugar in boiling water and brush the Nutella brioche flower just out of the oven.
Storage
Store the Nutella brioche under a glass dome for 2-3 days.
