Sliced Brioche with NUTELLA® and Candied Citrus Fruits

12 port
11 ingr
220 min
Sliced Brioche with NUTELLA and Candied Citrus Fruits
INGREDIENTS<br>  for approx. 12 slices / 12 portions

for approx. 12 slices / 12 portions

25 g Brewer's yeast
150 ml Water
250 g 00 Plain flour
250 g Manitoba flour
6 Egg yolks
100 g Butter
80 g Sugar
40 ml Milk
Candied citrus fruits to taste
120 g Nutella® (10 g/portion)


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.

Real excitement for everybody.

When the French tradition meets the tradition of freshly baked bread and the excitement of Nutella®, you end up with these slices of Brioche with Nutella® and candied citrus fruits. Bon appétit!