Braided Cinnamon Brioche with Nutella® hazelnut spread
In the bowl of an electric stand mixer fitted with dough hook, combine yeast with milk; let stand for 10 minutes.
Start to knead by hand or with a electric mixer. With mixer on low, add in 1/3 cup sugar, 5 eggs and salt. Gradually add 3 1/2 cups flour until combined. Scrape down sides of bowl.
With mixer on medium, mix for 5 to 7 minutes or until a sticky dough forms. Add remaining flour and mix for 2 to 3 minutes or until fully incorporated.
Gradually add 1 1/2 cups butter; with mixer on medium-high, mix for 5 to 6 minutes or until butter is incorporated and dough is smooth and elastic.
Place dough in a large greased bowl and cover with plastic wrap. Let rise at room temperature for about 1 hour or until doubled in size. Transfer bowl to refrigerator and chill for 1 hour.
Meanwhile, mix remaining butter with cinnamon and remaining sugar; set aside.
Line two baking sheets with parchment paper and set aside.
On a lightly floured surface, roll chilled dough into a 20” x 15”—(50 cm x 38 cm) rectangle.
Starting at one short side, spread cinnamon-butter mixture over two-thirds of the rectangle.
Fold the portion of dough without cinnamon butter over the center portion of the rectangle.
Then fold remaining portion over the center (as a business letter would be folded).
Cut the folded dough lengthwise into 8 long strips. Tie each strip of dough tightly around itself to form a knot.
Place rolls on prepared baking sheets, tucking ends underneath the knots, cover with tea towel. Let stand at room temperature for 30 to 45 minutes, or until each bun has doubled in size.
Preheat oven to 350°F. Beat remaining egg in a small bowl and brush over rolls.
Bake for 25 to 30 minutes or until golden brown; let cool completely on a cooling rack.
Slice each roll in half and spread 2 tbsp Nutella® hazelnut spread on the cut side of one half of each roll. Then put the rolls back together.