The Nutella Stuffed Brioche Dove Bread is something I’ve always said, “I’ll make this!” and then every year Easter would pass and I never made it. Today, I regret all those years because this Dove is really good, assuming we can call it a Dove as Luca points out (:-P you finished it all).
It’s a Brioche Bread with Nutella made in the Dove mold indeed, but for those who don’t like candied fruit or raisins like me, it’s truly a dessert that can be served and especially made without too many hours of rising and super delicious!
The recipe is very simple, it doesn’t require too many hours of waiting between risings and, above all, the final result is a soft and very inviting dessert.
Obviously, the filling in my case is hazelnut cream, but you can choose a jam or other ingredients that you like more. No one will be offended, you know!
So let’s move on to the recipe so that you can also prepare this Nutella Stuffed Brioche Dove Bread and don’t do like me who waited years to taste it!
- Difficulty: Medium
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 476.50 (Kcal)
- Carbohydrates 73.00 (g) of which sugars 22.36 (g)
- Proteins 12.74 (g)
- Fat 15.58 (g) of which saturated 7.36 (g)of which unsaturated 7.04 (g)
- Fibers 2.62 (g)
- Sodium 26.65 (mg)
Indicative values for a portion of 120 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 for a 1 kg Nutella Stuffed Brioche Dove Bread:
- 300 Manitoba flour
- 300 g all-purpose flour
- 5 g dry yeast (or 15 g of fresh yeast)
- 70 g sugar
- 60 g vegetable oil (or 50 g of butter at room temperature)
- 1 egg
- 1 cup g milk (it may be necessary to use 1 cup plus 2 tbsp of milk)
- 150 g Nutella®
- 1 egg
- 1 tbsp milk
- q.b. powdered sugar
Tools for Nutella Stuffed Brioche Dove Bread:
- 1 Bowl
- 1 Metal scraper
- 1 Brush
- 1 Pastry board wooden
- 1 Scale
- 2 Spoons
- 1 Saucepan
- 1 Mold for 1 kg dove
- 1 Teaspoon
- 1 Small bowl
Preparation of the 1 kg Nutella Stuffed Brioche Dove Bread:
The first thing to do, if you are using butter, is to let it soften at room temperature. If you are using oil, we can proceed as follows: take a bowl and add the two flours, previously sifted.
Slightly warm the milk in a saucepan and dissolve the fresh yeast in it, if you have chosen this option. If you have, like me, dry yeast granules, just warm the milk slightly.
Place the bowl on a surface so that you have all the other ingredients nearby and start by making a small hole in the center. Pour the yeast and sugar into the bowl and mix the flours with your hands.
We will then slowly pour in the slightly warmed milk and the vegetable oil, always working with our hands. If you have chosen butter, you should add it instead of the oil at this point.
Add the egg as well and mix well, you should obtain a soft and just sticky ball.
Dust the bottom of the bowl with flour and place the ball in the center, then let it rise in the oven, with the light on, covered with a cloth for at least 2 hours.
If you have a stand mixer and you don’t want to knead by hand, do this: put the flours in the bowl, add the dry yeast (or if you have chosen fresh yeast, dissolve it in the slightly warmed milk together with a teaspoon of sugar taken from the amount indicated in the ingredient list), the egg, and the butter (or replace it with the oil indicated above) and the sugar.
Turn on the mixer and slowly pour in the milk. Let it work for a few minutes, you’ll see the dough will detach by itself from the bowl, adhering to the hook.
Turn off the mixer, remove the hook and form a soft and just sticky ball. Flour the bottom of the bowl and place the dough to rise in the oven, with the light on, covered with a cloth for at least 2 hours.
It’s time to divide our dough into small balls. Take a wooden pastry board and a rolling pin if you want, otherwise it also stretches well by hand as I did. Divide our dough into portions of 45 to 60 g with the help of a kitchen scale. Form small discs with a thickness of about 1/8 inch and place a heaping teaspoon of Nutella or the cream you have chosen, even jam is great, in the center.
Close the balls well and start placing them in the dove mold after greasing it with a little vegetable oil.
Once our mold is full, proceed with the second rise to be done again in the oven, with the light on, covering the mold with a cloth for another hour.
You will see that the brioche dove will double in volume.
After this second and last rise, we can proceed as follows: turn on the oven to static mode at 355°F. Then break the egg into a small bowl, add a tablespoon of milk, and with the help of a food brush, go over the surface of the brioche.
Now bake the brioche dove for about 20 to 25 minutes, before turning off the oven, do the toothpick test.
When it has completely cooled down, we can sprinkle it with powdered sugar. If you want to get the stripe effect as shown in my picture, simply go over each ball with the food brush, this will create the feather effect.
Enjoy and Happy Easter to all of you!!!
Storage:
You can store the Nutella Stuffed Brioche Dove Bread in a well-closed bag, those transparent food bags, for up to 4 days after preparation. I kept it for two days (maximum survival time in my house for a dessert) in a bag then placed in a cake container.
Do you like Brioche Breads?
Try these two recipes you won’t regret it! Heart-shaped Brioche with Jam also from Adriatica Stationery or the Chocolate Chip Brioche made in a 25 cm loaf pan.
