Nutella Brioche Flower Bread
Nutella Brioche Flower Bread is a wonderful holiday bake that doubles as a centerpiece as well. The soft brioche bread is filled with layers of nutella.
Servings: 12
Calories: 258kcal
Equipment
- Oven
Ingredients
- 4 Cups Bread flour Can be substituted with All purpose flour
- 1½ teaspoon Instant yeast
- 2 tablespoon Sugar
- ½ teaspoon Salt
- 2 Large Eggs
- 4 tablespoon Butter Melted
- 200 ml Lukewarm milk Plus a few tablespoon to brush the top of the dough
- 5-6 tablespoon Nutella spread More or less depending on how thick you spread
Instructions
TO MAKE THE DOUGH:
- Melt the butter and add it to the warm milk. Mix well. Break the eggs and whisk it well.
- In the mixer bowl, add the flour, sugar, yeast, and salt and mix. Add the eggs and start the mixer.
- Now add the milk/butter mixture and run the mixer at low speed to combine. It should form sticky dough.
- Now turn the mixer on medium and knead the dough for 8-10 minutes or until smooth and elastic.
- Place the dough in a greased bowl and cover it with plastic. Let it rise in a warm draft-free place for about 1 – 1 ½ hours or until double in volume.
TO SHAPE THE BREAD:
- Once the dough has risen, place it on the work board and punch it down gently. Divide the dough into 4 equal parts.
- Warm the Nutella slightly so that it is easy to spread. I warmed it in the microwave for about 15 seconds.
- Working with one part at a time, roll the dough to roughly a 10 inches circle. I used a dinner plate as a measurement guide and rolled the dough slightly larger than that. Later I used that plate to mark my circle and shape the dough.
- Take a sheet of parchment and insert it under the rolled dough and transfer the dough onto it. I placed the rolled dough along with the parchment on a large cutting board and worked with it. Later on, it was easy to slide the shaped bread to the baking tray with parchment.
- Spread a thin even layer of the Nutella spread on the rolled out dough. I made an indentation on the rolled dough with the plate and spread the Nutella till the marking. This way the whole bread had the spread evenly distributed.
- Now roll the second dough and place it on the first layer (that has the spread). Press gently and again mark with the plate. Spread the Nutella on the second layer as well.
- Repeat the same with the third piece of dough. Then roll out the last piece of dough and place it on top. This will be our top layer and will not have any spread on it.
- Use the plate as an aid and cut out all the extra dough. This will leave us with a clean round layered dough to make the flower shape.
- Place a small glass in the center of the dough. My glass was about 2 ½ inches wide. This will remain in the center until we finish shaping the bread.
- Starting from the edge of the glass cut the dough into quarters using a sharp knife. There will be 4 parts now.
- Cut each quarter into half. Now we have 8 parts.
- Cut each part into half again. This will bring it to 16 parts.
- Pick two adjacent pieces of cut-out strip and roll it on the opposite side twice. Both sides should be rolled outwards. Refer to the pictures.
- Repeat the same with the rest of the pieces. We will have 8 large petals now.
- Pinch the edges of the petal to make it into a flower shape.
- Transfer the shaped dough to a baking tray. Insert the tray gently under the parchment and slide the whole bread onto the sheet.
- Cover with a kitchen cloth and let it proof for about 45 minutes until it is puffy.
BAKING THE BREAD:
- Preheat the oven to 350 F.
- Once the dough has proofed for the second time, brush it with milk.
- Bake for about 20 – 25 minutes or until the bread is golden brown on top.
- Cool on a rack and then serve the Nutella Brioche Flower Bread!
Nutrition
Calories: 258kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 154mg | Potassium: 111mg | Fiber: 2g | Sugar: 7g | Vitamin A: 190IU | Calcium: 39mg | Iron: 1mg