Your favourite breakfast treat, this brioche is soft and oozing with the chocolate hazelnut flavours of Nutella. You won’t be able to resist…
I’ve been eating brioche since I was tiny, the perk of spending my early years in France, but until today I’d made it just once. I’ve also spent just as long making my brioche habit even more calorific by spreading tons of Nutella on the top of each bite, between my sisters and I we would get through a jar every few days!! When I started searching for recipes for brioche a few weeks ago, I came across stunning brioche flowers and guess what, some of them were filled with Nutella! I had landed in heaven with these recipes, so I bring you one of them today. The recipe I used to create this Nutella Brioche Flower can be found here with all the ingredients listed. I’ll have a brief chat on the basics of brioche, but you can scroll down for my step by step shaping of the flower and filling ideas!
While we are in the business of adding chocolate and all things sweet to bread, if you like the sound of this Nutella Brioche you’ll love my Salted Caramel Pretzels and Cinnamon and Raisin Jumble Loaf too!
Brioche is an enriched dough, which means that as well as the usual flour, salt, and yeast, it also has butter, eggs, and sugar thrown into the mix too. Now you all know me and breads that are similar-ish to cakes, in other words sweet, are you surprised this Nutella Brioche was the topic for this week’s bread? The sugar adds the sweetness I crave, as if the Nutella wasn’t enough, but it’s the butter that really gets me. It gives the brioche a rich flavour in such a soft bread, it’s irresistible. You might also wonder why lemon zest is usually added to the dough, I know I did. This is done to give the brioche an added freshness and it’s definitely worth doing. It won’t define the flavour of your brioche, don’t worry!
So why did I choose the recipe I did to recommend to you? There were several reasons. The first, is that it is relatively quick and easy to follow so any baker really can give brioche a go. Accessibility is so important in baking when sometimes the bakes and terms sound fancy or hard, but I really do think anyone can give it a go. Hey, it might not come out perfect on your first try but you’ll have something to be proud of and practice goes a long way! The second reason is that many of the other recipes I looked at used sourdough starters. Rather than using yeast, your brioche gets its rise from a sourdough starter that you feed for some time before you make the brioche. Sourdough breads can have brilliant results but they do require you to plan ahead to have your starter ready on time and you might need to adapt the recipe you’re using if it’s not already sourdough based, too. So for simplicity, I’ve chosen a regular recipe using yeast you can buy at the supermarket, there’s no excuse not to give this Nutella Brioche Flower a go!
Step by Step Shaping of your Nutella Brioche Flower
Take your dough and divide into four equally sized pieces. To be extra precise you could weigh them, but I did it by eye. Roll them between the palms of your hands (you may need to oil them and the counter you work on to stop the dough from sticking) until they are in balls.
Roll out each ball with a rolling pin as large as you want your brioche flower. The recipe recommends about 25cm, so that’s what I aimed for. Transfer the first piece to a lined baking tray.
Spread the top with an even layer of Nutella, but don’t go overboard or you’ll have it oozing everywhere and making a mess! This Nutella Brioche Flower is designed to be pretty, after all. Repeat with the next two layers, placing the final piece of rolled out dough on the top. Keep this one plain, don’t spread Nutella on the top.
Slice into the dough 16 times. You want to go all the way to the edge but not quite all the way into the middle, it needs a few cm left uncut to hold the brioche together. The easiest way to do this is to slice the brioche (almost) in half, then those halves in half again, and repeat until you have four quarters containing four sliced pieces, 16 all together.
Now for the fun part! I was a little nervous this would be a tricky technique and my flower would be ruined, but it’s actually very simple. Pick up the ends of two strips that are next to each other, twist them once around each other and then back together at the top. When you bring them back together, make sure you can see the chocolate streaks from both pieces. In the above image, the ones at the top are done correctly but the very bottom one is not. See the difference? Press the ends firmly together so that they will hold. Easier than you thought, isn’t it?
Continue the whole way around your brioche flower. Try to remember to twist them all the same way for a prettier effect. Can you spot the one I did differently? It’s that naughty bottom one again!
Here’s a close up so you can see just what you’re aiming for. Once this is done, let it proof once more as the recipe states, brush the top with milk and bake! It only takes about 20 minutes in the oven, just enough time to do the washing up and make a cup of tea, then it’s munch time!
I don’t need to tell you what the filling of my Nutella Brioche Flower was by this point. But if you’re looking for some more inspiration, here are a few other ideas for you. Not everyone can eat or likes to eat nuts, so a nut-free chocolate spread would work too, or you could go pain-au-chocolat decadent and simply place cubes of chocolate on each layer. You won’t get the pretty pattern with chocolate cubes, but it will still taste great! Alternatively, go for a warming effect and flavour your brioche with orange and cinnamon or make it with the nutty flavours of a buerre noisette and vanilla. There are so many fillings to try, spread away to your hearts content – I’d love to see what you try!
I hope you’ve enjoyed today’s post on my Nutella Brioche Flower. I literally cut out a chunk, photographed it and ate it hot out of the oven and it was so so good. This will change your life if you love brioche. Feel free to Pin it, Tweet, Facebook or Instagram me, you know I love to see your bakes! Alternatively, you can comment below with any questions or thoughts.
Don’t forget, I have a special GUEST BLOG POST from the lovely Jess of Cake Crumbs & Pages coming to you this SATURDAY! Yes, that does mean tomorrow! Keep your eyes peeled for the yummy recipe Jess will be sharing, I know I can’t wait!
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