Ingredients
Nutella Brioche
- 500 grams bakers flour
- 190 grams lukewarm milk
- 60 grams melted butter
- 3 tbsp sugar
- 2 pieces Eggs (lightly whisked)
- 1 tsp dried yeast
- 1 tsp salt
- 1 jar Nutella
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put milk, sugar and yeast into thermomix bowl 2min/37degrees/Speed 1
2. Add flour, salt, butter, beaten eggs and mix 6sec/Speed 6
3. Knead for 4 mins
4. Tip onto lightly floured surface (dough will be sticky) do a quick hand knead till dough isn’t as sticky, roll into a ball and put in a lightly greased Thermoserver or Large Bowl.
5. Cover with cling wrap or a tea towel and let prove for an hour (until doubled in size) in a warm place.
6. Knock back dough and tip out onto a lightly floured surface, do a quick hand knead and roll into a ball.
7. Flatten dough ball slightly to make it easier to cut, cut into 4 sections and roll each section into balls.
8. With each ball at a time; flatten with your hand and roll out dough with a rolling pin, into a circle, to about 3-4mms thick. Place rolled out dough onto baking tray with baking paper, and spread Nutella to about 1cm from the edge. Repeat with 2 more pieces, placing each one on top of each other. Do not put Nutella on the top layer. Tip; if the Nutella is a bit hard to spread, place jar into a bowl with warm water or microwave some in a small bowl.
9. Slide the Brioche off the tray with the baking paper to make cutting easy. Trim dough so it is a nice neat circle.
10. Cut into 16 segments. Leaving about a 5cm centre. Cut into 4 segments, then 8, then 16.
11. Twist two consecutive segments outwards twice and join together at the edge. Pinch and flatten the edge slightly. Repeat with the remaining segments.
12. Slide the Brioche back onto the tray, cover with cling wrap and place into the plastic bag. Let prove for an hour in a warm place.
13. Lightly brush the bread with a milk and water glaze (1 tblsp milk + 1tblsp water).
14. Put in a preheated oven; 160 fan forced, 180 conventional and cook for 20-25mins or until a nice golden brown.
15. Let cool, dust with icing sugar once cooled.
ENJOY!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Beautiful!!
I too used the sweet brioche recipe from the EDC (TM31) but otherwise followed all of the steps here. The brioche turned out beautifully, is super easy to create and looked fabulous. Will make again for sure, an impressive recipe!
Lovely! The bread didn't remind me of the brioche I see at the shops/in restaurants, but it was smooth and fluffy all the same. This recipe is basically a big twisty nutella sandwich. Next time, I'd add a bit more nutella - it was definitely thicker in the middle than on the edges - but it looked stunning and my sister stole some before I could take a photo.
---Tana64
"There is no love more sincere than the love of food." - George Bernard Shaw
Very nice, would modify next time to use the thermie more to warm the milk and melt the butter. Would definitely make again
Could I please ask what size jar of Nutella everyone is using for this?
Love it...TU. I used the EDC brioche that i make scrolls with...used cinnamon, brown sugar butter and cocoa for colour...as my teens had eaten all the Nutella...Taking to the school sports carnival for my godson...hope they love it as much as i loved making it...love the savory idea from Aprilstar...will definately try it as well.
xxx
Vaness
Great. Very impresive, served it up at a family brunch and it was devoured by adults and kids alike.
I made this a savoury Brioche by omitting the sugar. I also used homemade garlic aoili and ham in each of the layers. It was AMAZING!!!Huge hit with the kids.
Made this Nutella Brioche, it turned out beautiful and so yum!!. Thankyou for sharing
Great recipe! It does have the wow factor on presentation . Amazing amount of comments . Thanks for posting
Thanks for a great recipe. I can't wait to try it with other flavous like almond, custard etc
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