Star studded brioche

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!

BriocheNutella_008

Source: C’est ma fournée

Ingredients

500g plain flour
1 sachet of Fast action yeast or 20g fresh yeast
200g creme fraiche (I used sour cream)
100g sugar
1 tsp sea salt
2 eggs + enough milk to make up 180g (i.e. eggs weight + milk weight = 180g)

Method

  1. Weigh all the ingredients in the TM bowl (make sure the salt and sugar are not in contact with the yeast).
  2. Mix 30 sec/37C/speed 3. Check the consistency. If it’s too tacky, add more flour.
  3. Knead 5 min (lock the lid and press the wheat symbol).
  4. Leave in the bowl for 2 hours to rise or place in a different bowl to rise in a warm place.
  5. Take out the dough from the bowl (turn the TM bowl upside-down on the bench, release the base and push the blades down).
  6. Split in 4 equal portions.
  7. Roll each portion into a circle.
  8. Place 1 circle on a baking parchment or silicone mat and apply a thin layer of chocolate/hazelnut spread on it.BriocheNutella_001
  9. 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.
  10. Use a pastry ring to cut out a perfect circle. BriocheNutella_003
  11. Twist the excess dough and turn it into another brioche.BriocheNutella_002
  12. Use a glass to mark the center of the brioche.BriocheNutella_004BriocheNutella_005
  13. Cut from outside the glass marking towards the edges to get 4 quarters, then cut inside each quarter into 3 equal parts.BriocheNutella_006
  14. Take 2 parts side by side and twist them in opposite directions 3 times. Do the same for each pairs.BriocheNutella_007
  15. 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.
  16. Preheat the oven at 150C and bake the brioche for 30 minutes (along with the extra one made of excess dough).
  17. Eat quickly or freeze as this brioche doesn’t keep too well.

7 Responses to Star studded brioche

  1. coucou nora,elle est magnifique ta brioche, je l’essayerai,mais je ne s’ai pas si
    je la réussirai aussi bien que toi!!
    je te souhaite un joyeux noel! bisous

  2. elle est vraiment superbe ! bravo et joyeux noël ! bises

  3. Cette brioche est purement magnifique. Le façonnage des de toute beauté : j’adore !!!
    Chrys

  4. Elle est magnifique. Bises et bonnes fêtes

  5. Wow! Now that just looks amazing! Will have to give this one a go for sure!

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