Sliced Brioche with NUTELLA® and Candied Citrus Fruits
for approx. 12 slices / 12 portions
On the work surface, make a pile of the 00 flour, add in the middle of this the brewer's yeast which you previously crumbled and dissolved in water, and knead it to create a homogenous, smooth mixture.
Put it to rise for 40 minutes, covered with a tea towel. Mix again, adding the Manitoba flour, 5 egg yolks, the butter (after it has been melted and then allowed to cool), the sugar, milk, candied citrus fruits and a pinch of salt. Knead the dough again, cover it with a tea towel and let it rise for another 2 hours.
After the necessary time has passed, briefly knead the dough once again on the floured work surface. If you intend to use it for one single brioche, put it in a buttered and floured mould approximately 10 cm deep and approximately 18 cm in diameter. Brush with some milk and cook in a pre-heated oven at 180°C for 10 minutes and then at 160°C for another 20 minutes. Cut the brioche into slices and garnish with Nutella® and candied citrus fruits.