Ingredients
0 portion(s)
For Brioche dough
- 250 g flour oo
- 250 g manitoba flour
- 70 g Butter
- 90 g sugar
- 1 pinch salt
- 10 g brewer's yeast
- 120 g warm water
- 120 g WARM milk
- 1 teaspoon honey
For filling
- Nutella or Hazelnut Spread
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6
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7
medium
Preparation -
8
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Recipe is created forTM 31
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9
Recipe's preparation
Mix and sift the two flours, put in
"Closed lid" about half of liquid (water and milk must be mixed), yeast, and malt (or honey) and 100 grams of flour made from 500. Knead 2 minutes vel 
"Dough mode" . Let rise in covered "Closed lid" for ½ hour. Once the lievitino has surged enter in"Closed lid" the remaining flour, sugar, butter cut into small pieces, salt-water mixture and the remaining milk. Knead 3 minutes vel."Dough mode" . Remove the dough from the bowl and continue to knead for 5-6 minutes well with your hands, knocking every so often on the work and giving some fold. Once you have gotten a soft dough that does not stick more let rise for two to three hours or until doubled in volume.take the dough gently to not break the rising weigh it and divide it into 4 parts of the same weight. Allow to rest for 10 minutes covered by the balls film. Roll out the first piece in a circle very thin (I have taken more or less measures the diameter of my pan) and docket over the nutella (a thin layer) leaving the edges free (1.5-2cm); cover with nutella the other pastry rolled thin, spread the nutella and continue so for the other layers, and finally the fourth puff without Nutella. You will get a lower turret with 4 layers and three layers of Nutella. Place this disc of puff pastry on baking paper and make a cross cut not before coming to the center, then 8, resulting in 8 wedges and never cut the middle and then cut each slice into as many 2 parts. Never cut into the center because this must remain intact! All in all you will get 16 slices. They take the cloves to two to two and they turn on themselves a couple of times. Taking the cloves two by two and join together turning under the edges in such a way as to form the petal of the flower. Take the brioche with all the wax paper and place in a round baking pan (here regolatevi with the measures, mine is opening a tin of 28cm in diameter), brush with warm milk, being careful not to touch the sides of the filling with the brush otherwise sporcherete all the dough, and let rise in oven with light on for about an hour until doubled in volume. Preheat the oven to maximum temperature. Flower Brush again with egg yolk and milk or milk and bake only lowering the temp. at 180 °. Cook for 20-25 minutes.
For Brioche dough
How to make the flower shape
Accessories you need
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Spatula TM5/TM6
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Tip
for the filling can also use the jam, or 60g soft butter worked with 50 grams of sugar, and with the addition of a little 'bitter cocoa. You can also make a savory version eliminating sugar and increasing the salt and 10 gr putting a filling of ham or salami or ham slices and filato.Potete also replace the butter with 60 grams of vegetable oil. Finally, we can replace the yeast with 150 grams of sourdough refreshed the night before.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI'm glad you liked it sorry
I'm glad you liked it
sorry for my kinf of english, I'm not mother tongue as you can understand.. if you have any advice for me to change some words in the recipe please just tell me 
thank you so much
Enrica
Oh my goodness I feel so
Oh my goodness I feel so clever......I made this and it's fabulous. Not bad for first go. I found your notes a little difficult to understand in parts but managed to decipher it.
delicious
delicious
Enrica
(No subject)
Enrica