Braided Cinnamon Brioche with Nutella^®

METHOD

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  STEP 1

   

  In a large bowl, crumble the yeast and cover with the milk. Let stand for 10 minutes.
  Quickly mix to dissolve the yeast then add 2 eggs, the flour, 35g of sugar and the salt.
  Mix with a spoon until a dough forms.

   

• 

  STEP 2

   

  Transfer the dough to a work surface and knead until smooth and elastic, for about 15 minutes.
  Gradually incorporate 70g of butter and continue to knead for 5 minutes.
  Place the dough in a bowl, covered with a cling film and leave it to rise at room temperature for about 2 hours.
  Once doubled in size, transfer the bowl to the fridge for 1 hour.

   

• 

  STEP 3

  In the meantime, mix the remaining butter, the remaining sugar and the cinnamon together in a small bowl. Set aside.

• 

  STEP 4

  Line 2 baking trays with baking paper and set aside.
  Transfer the chilled dough to a slightly floured work surface and roll into an approximately 30 cm x 40 cm rectangle.

• 

  STEP 5

   

  Spread the cinnamon butter over 2/3 of the dough surface.
  Fold the plain part of the dough over the middle part.
  Then, fold the last 1/3 over the rest, just the way you would do with a business letter.

   

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  STEP 6

   

  Cut the dough into 8 long strips and roll each strip of dough tightly around itself, so that to form a knot.
  Place each knot on a prepared tray, making sure the end of the strip is tucked on the bottom.
  Cover with a cling film and leave to rise until doubled in size, for about 2 hours.
  Preheat the oven to 180°C (355°F) and position the baking rack in the middle of the oven.
  Beat the remaining egg in a small bowl, brush the brioche with the beaten egg and bake for 15 minutes (or until it turns golden brown).

   

• 

  STEP 7

  Remove the brioche from the oven and let it cool down completely.
  Slice each brioche in half lengthwise and spread 15g of Nutella^® in between.