Name: Arlecchino Carnival Brioche Donut
Prep time: 20 min
Yield: 6-8
Cuisine: Italian
Ingredients: 2 3/8 cups all-purpose flour; 1 egg; 1 1/2 tsp fresh yeast; 1/4 cup sugar; 2 tbsp butter; as needed Nutella®; as needed jam; as needed pistachio cream; 1 egg yolk; 1/2 cup milk

ARLECCHINO CARNIVAL BRIOCHE DONUT, a very soft leavened sweet filled with Nutella, pistachio paste, and jam, perfect for breakfast or as a snack.

The Arlecchino Carnival brioche donut made with brioche dough is a delicious alternative to the shortcrust pastry Arlecchino donut, prepared by filling brioche dough with teaspoons of different creams.

The Arlecchino Carnival brioche donut is a typical Italian traditional sweet, ideal for celebrating this festivity in the best way. Its peculiarity lies in the colorful and lively filling, reminiscent of Arlecchino, one of the most beloved characters of the commedia dell’arte.

The brioche, sweet and soft, is enriched with powdered sugar and colorful sprinkles, resulting in a tasty and scenic treat, perfect for a delicious breakfast or an afternoon snack with company. The preparation is simple and accessible to everyone, even those less experienced in the kitchen.

A truly delicious and very simple idea, it was very popular, in addition to being soft it’s nice to look at with its colorful interior, and you can taste different creams with one bite.

Follow me in the kitchen today for the Arlecchino Carnival brioche donut.

Difficulty: Easy
Cost: Very cheap
Rest time: 6 Hours 30 Minutes
Preparation time: 20 Minutes
Portions: 6-8
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 3/8 cups all-purpose flour
1 egg
1 1/2 tsp fresh yeast
1/4 cup sugar
2 tbsp butter
as needed Nutella®
as needed jam
as needed pistachio cream
1 egg yolk
1/2 cup milk

Steps

Dissolve the yeast in the milk, pour the flour into a bowl, add the sugar, a pinch of salt and mix, then add the egg and the butter cut into pieces, mix.
Add the milk and knead well until you get a smooth and homogeneous dough, place it in a bowl, cover with plastic wrap and let it rise until doubled, about 5-6 hours.
After the time has passed, roll out the dough on the work surface without pressing it too much with the rolling pin and create a rectangle about 5 inches high.
Fill in a checkerboard pattern alternating teaspoons of Nutella, jam, and pistachio paste, i.e., place a first teaspoon of Nutella, leave some space, and then place one of jam, leave space, and then place the pistachio cream.
Continue the first row by alternating the creams, then make another row always alternating the creams and ensuring they are different from those below, below you have Nutella, jam, and pistachio, above you can proceed with pistachio, Nutella, and jam.
You don’t have to spread anything, just arrange the fillings with the teaspoon, when you’re done, roll it up, obviously don’t reach the edges with the filling.
Close into a donut, brush with an egg yolk and decorate with colorful sprinkles, let it rest for 30 minutes.
After the time has passed, preheat the oven to 350°F, bake and cook for about 20 minutes, do a skewer test before taking it out.
Bon appétit
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