The brioche star with Nutella is a very scenic sweet leavened pastry but above all delicious.
Soft and very tasty thanks to the abundant presence of Nutella, the brioche star is perfect for breakfast and snack time for the whole family, especially during the winter season.
Don’t be fooled by appearances, preparing this dessert is not as difficult as it seems, you just need to prepare a brioche dough and then follow the step-by-step instructions that I leave you in the description with explanatory photos.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 6 g dry brewer's yeast (or 18g fresh brewer's yeast)
- 2 eggs
- 7 tbsp butter
- 1 tsp honey
- 1/2 cup milk (plus more for brushing the surface)
- 1/3 cup sugar
- 1 pinch salt
- to taste Nutella®
- to taste powdered sugar (for the surface)
Tools
- 1 Kitchen scale
- 1 Stand mixer
- 1 Bowl
- 1 Pastry board
- 1 Metal dough scraper
- 1 Rolling pin
- 1 Sieve
Steps
To prepare the Nutella brioche star, I used the stand mixer, but you can also knead the dough by hand or with an electric mixer with spiral hooks.
First, gather the two flours and yeast in the mixer bowl and mix.
Then add the sugar and honey.
Continue by adding the eggs and salt.
At this point, attach the dough hook to the mixer and start kneading while gradually adding the milk.
Keep kneading at low speed until the dough comes together, then increase the speed and add the softened butter one piece at a time, making sure the previous piece is fully absorbed before adding the next.
Continue kneading until the dough is well-developed.
Transfer the dough to a bowl, cover it with plastic wrap, and let it rise until doubled in size. Rising times also depend on the room temperature.
After the first rise, divide the dough into 4 equal portions. Roll out each portion to form 4 discs, each 10 inches in diameter.
Spread a layer of Nutella on the first dough disc.
Alternate the remaining 3 dough discs with 2 more layers of Nutella and transfer everything onto a baking paper sheet.
Using a dough scraper, make 4 cross cuts without reaching the center.
Further divide the 4 sections in half to obtain 8 parts.
Then cut each of the 8 parts in half to achieve a total of 16 wedges.
Take two wedges of dough at a time, twist them outward and join the ends. Once you’ve finished, using the parchment paper, transfer the star onto a baking sheet and let it rise again for about 1 hour.
After the second rise, brush the Nutella brioche star with a little milk.
Finally, bake the Nutella brioche star in a preheated static oven at 356°F (180°C) for 20-25 minutes.
Once baked, let it cool slightly before dusting with powdered sugar 😉.
