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Christmas recipe

Braided Cinnamon Brioche with Nutella®

The sweetest good morning

Soft, sweet dough, flaky crust and cloud-like texture inside. Is there really anything better than a fragrant cinnamon brioche, filled with Nutella for a winter breakfast? This recipe is just the perfect pairing to a warm cup of tea or coffee.

Hard
6 h 45 min
cinnamon_brioche_visual

INGREDIENTS for 8 portions

  • 6g fresh yeast

  • 70ml whole milk

  • 3 eggs

  • 270g flour

  • 120g granulated sugar

  • 1 tsp (5g) salt

  • 180g soft butter

  • 1 tablespoon (7g) cinnamon

  • 120g Nutella® - 1 heaped tsp of Nutella® (15g) per portion

METHOD

  1. cinnamon_brioche_step_1
    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.

     

  2. cinnamon_brioche_step_2
    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.

     

  3. cinnamon_brioche_step_3
    STEP 3

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

  4. cinnamon_brioche_step_4
    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.

  5. cinnamon_brioche_step_5
    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.

     

  6. cinnamon_brioche_step_6
    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).

     

  7. cinnamon_brioche_step_7
    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.

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Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

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Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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