Variation Nutella Brioche (more printer friendly)

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Variation Nutella Brioche (more printer friendly)

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Ingredients

5 portion(s)

Nutella Brioche

500 grams bakers flour
190 grams lukewarm milk
60 grams unsalted butter, (melted)
3 tbsp sugar
2 pieces Eggs (lightly whisked)
2 tsp dried yeast
1 tsp salt
1 jar Nutella, (large)
2 tsp bread improver

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6

2h 25min

Preparation 2h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

Mixing

Put milk, sugar and yeast into thermomix bowl 2min/37degrees/Speed 1

Add flour, salt, bread improver, butter, beaten eggs and mix 6sec/Speed 6

Knead for 4 mins

Tip onto lightly floured surface (dough will be sticky) do a quick hand knead till dough isn’t as sticky, roll into a ball and put in a lightly greased Thermoserver or Large Bowl to rest for an hour or doubled in size

Shaping

Knock back dough and tip out onto a lightly floured surface, do a quick hand knead and roll into a ball.

Flatten dough ball slightly to make it easier to cut, cut into 4 sections and roll each section into balls.

With each ball at a time; flatten with your hand and roll out dough with a rolling pin, into a circle, to about 3-4mms thick. Place rolled out dough onto baking tray with baking paper, and spread Nutella to about 1cm from the edge.

Repeat with 2 more pieces, placing each one on top of each other. Do not put Nutella on the top layer. Tip; if the Nutella is a bit hard to spread, place jar into a bowl with warm water or microwave some in a small bowl.

Cut into 16 segments. Leaving about a 5cm centre. Cut into 4 segments, then 8, then 16.

Twist two consecutive segments outwards twice and join together at the edge. Pinch and flatten the edge slightly. Repeat with the remaining segments.

Slide the Brioche back onto the tray, cover with cling wrap and place into the plastic bag. Let prove for an hour in a warm place, or cover and place in the fridge overnight.

Lightly brush the bread with a milk and water glaze (1 tblsp milk + 1tblsp water).

Baking and Presentation

Put in a preheated oven; 160 fan forced, 180 conventional and cook for 20-25mins or until a nice golden brown.

Let cool, dust with icing sugar before serving.

Accessories you need

Spatula TM5/TM6
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Tip

This is a variant of the Nutella Brioche in the Recipe Community. I have slightly modified the ingredients and re-formatted it to be more printer friendly.

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.