I saw a recipe for a Brioche Flower that was quite impressive, so I took a look around and found several recipes and videos, all on a similar theme. The all use Nutella, which is something I had never even tasted. But I was intrigued, so I bought a jar and had a little taste and was immediately somewhat smitten.
So I decided that I would have to try my hand at the brioche flower. I have made brioche before, though in a more long winded way, proving the dough overnight etc. But for this I decided to do it in a quicker fashion, just proving for an hour and then again for 35 minutes later on.
The recipe isn’t difficult, but it does take a while and is a little fiddly to put everything together. However the end result is certainly worth all the effort. It looks like a flower, at least to me, and the aroma both when baking and as it cooled down was simply wonderful. I could hardly stop myself from tearing into it before I even had a chance to take a photo, or to finish making the video.
But my British stiff upper lip held firm and I waited the requisite time before tasting it. I have to say it really was a delicious treat. Such an good tear and share bread that goes so well with a nice cup of tea, or even coffee( though I cannot attest to that since I don’t drink it).
If you have some time to spare and want to make something to impress family and friends this is one recipe that is sure to fit the bill and it will turn out so well.
Chocolate Hazelnut Brioche Flower – Video
- 600g strong white bread flour
- 7g dried active yeast
- 1 tsp salt
- 2 tbsp caster sugar
- 4 medium eggs
- 120ml lukewarm milk
- 200g softened butter, in cubes
- 1 400g jar of nutella( or other chocolate hazelnut spread)
- flour for dusting
- one egg for eggwash
- Place half the sugar into the milk and add the yeast. Set aside for a few minute to let it ferment.
- In the bowl of a stand mixer(you can do it all by hand if you wish) place the flour, salt and remaining sugar.
- Mix to combine the ingredients.
- Add the eggs and beat with the dough hook until combining nicely.
- Pour the milk mixture into the bowl and continue to mix for 3 to 4 minutes until it has all come together.
- Add the butter and beat again, on medium speed, until the dough is fully formed and is slightly tacky to the touch.
- Now cover the dough and allow it to prove for an hour, until it has doubled in size. You can do this in a greased bowl if you wish or leave it in the mixer bowl.
- Place the jar of Nutella into a bowl of hot water, to allow it to soften and be easier to spread.
- When the dough has doubled in size flour the work surface and remove the dough from the bowl and knock the air out of it.
- Form the dough into a ball and cut it into four equal pieces.
- Take the first piece of dough and roll it out into a circle, just larger than a dinner plate.
- Place an upturned plate on to it and press slightly to make a circle.
- Spread nutella onto the dough, keeping it within the circle.
- Set aside on a parchment lined baking sheet, ready to have further layers placed on top.
- Roll out the remaining piece of dough in the same way and spread Nutella on to two of them.
- Place the nutella coated layers on top of the first one and then top with the remaining layer of dough.
- Take an upturned plate and place it onto the dough layer, then cut around it to remove excess dough.
- Take an upturned glass and place it in the middle of the dough.
- With a knife cut from the glass outwards to divide into 16 equal sized segments
- With your right hand take hold of one segment of dough and then do the same with the segment to the left, with your other hand.
- Twist outwards with both segments, twice.
- Then twist again, pushing the ends together and ensure they stay together.
- Repeat the process with the remaining 14 segments.
- Now you have your flour shape.
- If you wish you can poke a toothpick into the join of each pair of segments to hold them together.
- Cover the dough with a towel and allow to prove again for another 30-45 minutes.
- While the dough is proving preheat the oven to 180C/160C fan/350F.
- Whisk the egg and use a brush to gently brush it over the dough.
- When the dough has proved place it in the oven and bake for 25 minutes, until it has turned a nice golden colour and is fully baked.
- Remove from the oven and place on a wire rack to cool.