Although not the February Bake (I couldn’t use this gem as I’ve made it before), I HAD to share this beaut of a recipe with you as it is the perfect breakfast treat. You can prepare it in the evening, leave it to rise overnight and then it’s ready to bake in the morning – meaning you can welcome all your lucky breakfast guests with an aroma of freshly baked chocolately brioche that will transport them to a straight to a bustling French boulangerie.
The marriage of Nutella with a light(er) brioche dough is heavenly…the ultimate indulgence for a relaxed weekend breakfast with friends or family.
- 7g quick yeast + a dash of lukewarm milk
- 500g plain flour
- 2 eggs made up to 180g with milk
- 100g caster sugar
- 200g double cream
- Pinch of salt
- Nutella (I didn’t measure, but I would buy a big jar just in case. You can always eat the rest with a spoon…)
- 25cm loose bottom cake tin
- Freestanding mixer/hand mixer with dough hooks (I used my trusty kenwood chef)
- Large baking tray
Put the yeast in the bottom of the mixing bowl and mix with the warm milk. Sift in the flour, then add the eggs and milk, followed by the sugar, cream and salt. Set to mix on a medium speed for about 5 minutes.
Cover the bowl with a damp tea towel and leave in a warm place for about 2 hours until it has doubled in size…
Once the dough is ready, divide it into four equal parts (I find it easier to cut through the dough with scissors)
Take one of the dough quarters and leave the others in the bowl (cover with the tea towel, to prevent the dough from drying out). Shape the dough into a circle, as you would with a pizza base, although a little help from a rolling pin might be welcome. Think Italian Mary Berry. You want the circle itself to be slightly bigger than the size of your tin. Don’t worry about it being neat, as it will be trimmed later
Repeat with the second and third parts, and lay the fourth circle on top (don’t spread any Nutella on the top circle).
Using the bottom of the tin as a stencil, cut the Nutella-layereddough into a neat circle. Save the offcuts to make some miniature brioche twists with later. Score the top of the dough into 16 parts, like a pizza. Then cut along the scored lines, but don’t go all the way into the middle…it should like the petals of a flower.
Take two neighbouring petals and twist them away from each other twice and lay them down. Repeat this until you have twisted all of the petals, then push the edges in neatly and lay the cake tin (minus the loose bottom) over it. Cover the brioche in cling film and put in the fridge to rise overnight. (If you’re really desperate to eat it you could leave it for about 2-3 hours in a warm place.)
The Morning After…
Bake at 170ᵒC for 30 minutes, or until golden brown. Devour straight away with freshly ground coffee, orange juice, croissants and fresh fruit.