Nutella Brioscine Quick and easy recipe
Nutella brioscine: here's how to prepare a very soft brioche perfect for breakfast and a snack. I made these sweet sandwiches using the same dough with which I prepare my Danubio, filled with Nutella, but even empty they are delicious. Try it!
Ingredients (for 25 brioscine)
- 550 g. Manitoba flour
- 250 gr. Milk
- 50 gr. olive oil
- 30 gr. sugar
- 10 gr. salt
- 15 gr of brewer's yeast (just under a cube)
- 1 whole egg
- an egg yolk for brushing
How to make Nutella Brioscine
Heat the milk in a saucepan, as soon as it is warm, dissolve the brewer's yeast and sugar.
Crumble the yeast and put it in a container and let it dissolve with the warm milk and sugar.
Put the flour in a bowl, make a hole in the center and add the oil, the whole egg and the yeast dissolved in the milk.
Knead for a few minutes in the bowl, then add the salt (do not add the salt immediately because it stops rising). Continue to knead by moving the dough onto the lightly floured pastry board, knead the dough for about ten minutes
… When the consistency is soft and not sticky, form a ball that you will leave to rise in a very large bowl, seal it with cling film and place it in a warm and dry place to rise. for a couple of hours, the dough must double its volume.
When the dough has doubled
take it back and work it for a few seconds to make it deflate do not add more flour, just a veil on the work surface to prevent it from sticking to the pastry board. Form a sausage and cut the dough into balls of about 35-38 gr.
I have come 24. Shape the balls by closing the flaps on themselves - as you will do later but this time without filling - using very little flour on the work surface, let it rise for a quarter of an hour and stuffed with the filling I used Nutella but you can also add some dark chocolate, or some pieces of Kinder chocolate
Repeat the operation of closing the balls but this time with a teaspoon of Nutella inside, folding the flaps on themselves (creating almost the shape of a chestnut).
arrange the balls by putting the closure underneath, in a baking tray lined with parchment paper, leave some space between one and the other because they will continue to grow. Leave everything to rise again (about 30 minutes). Once this second leavening is finished, brush with the egg yolk
Preheat the oven and place the Nutella brioches next to the oven for another quarter of an hour, they will rise again, at this point bake for 20-25 min. at 180 ° C and check often, when they take on a dark golden color the brioches will be ready. And your super soft Nutella brioscine are ready, you can keep them in the following days by closing them in a food bag. Enjoy your meal!
For the wine pairing I consulted the site: www.vinook.it
Enjoy your meal!