I have seen this brioche in many blogs recently and it looks so beautiful that I was set on making it one of these days. I have made my own Nutella because I don’t like what is in the shop bought version (mostly palm oil and sugar). This brioche is delicious and sure looks absolutely gorgeous!
Source: C’est ma fournée
500g plain flour
1 sachet of Fast action yeast or 20g fresh yeast
200g creme fraiche (I used sour cream)
1 tsp sea salt
2 eggs + enough milk to make up 180g (i.e. eggs weight + milk weight = 180g)
- Weigh all the ingredients in the TM bowl (make sure the salt and sugar are not in contact with the yeast).
- Mix 30 sec/37C/speed 3. Check the consistency. If it’s too tacky, add more flour.
- Knead 5 min (lock the lid and press the wheat symbol).
- Leave in the bowl for 2 hours to rise or place in a different bowl to rise in a warm place.
- Take out the dough from the bowl (turn the TM bowl upside-down on the bench, release the base and push the blades down).
- Split in 4 equal portions.
- Roll each portion into a circle.
- Place 1 circle on a baking parchment or silicone mat and apply a thin layer of chocolate/hazelnut spread on it.
- Place a second circle and spread more chocolate/hazelnut. Do likewise with the 3rd circle and finally place the last circle of dough on top.
- Use a pastry ring to cut out a perfect circle.
- Twist the excess dough and turn it into another brioche.
- Use a glass to mark the center of the brioche.
- Cut from outside the glass marking towards the edges to get 4 quarters, then cut inside each quarter into 3 equal parts.
- Take 2 parts side by side and twist them in opposite directions 3 times. Do the same for each pairs.
- Place the ring around the brioche, cover with cling film and leave to rest for 2 hours in a warm place or overnight in the fridge. The dough won’t rise too much but don’t worry.
- Preheat the oven at 150C and bake the brioche for 30 minutes (along with the extra one made of excess dough).
- Eat quickly or freeze as this brioche doesn’t keep too well.