Nutella brioche flower recipe by of 09-07-2014 [Updated on 09-07-2014]
The recipe for the Nutella brioche flower accompanied me throughout the winter, I saw it everywhere and, perhaps for this reason, I was not intrigued enough to try it. Then while I was preparing the recipe book for reaching the 100,000 users on the facebook group it seemed right to try it, the recipe is by Paola Valentino, I only replaced the amount of milk she indicated in the recipe with a vanilla yogurt and the result was excellent, a soft and fragrant and very scenic brioche. The brioche flower lends itself to different versions, you can stuff it as you like ... jams and marmalades, custard, chocolate cream in short, everything that your imagination suggests! And please do not be scared, the creation of the nutella brioche flower is not complicated at all, I hope the photos and the steps are clear! Now I salute you, we'll read tomorrow ;-)
How to make Nutella brioche flower
Dissolve the yeast in the water
Add the sifted flours, sugar and yogurt
Start kneading then add the eggs and a pinch of salt
Then add the softened butter.
Continue to knead until you get a smooth and homogeneous dough.
Form a ball and let it rise under cover for 2 hours.
Once the dough has doubled in volume, divide it into 4 equal parts
Roll out each dough with a rolling pin giving it a round shape and thus obtaining 4 discs.
Place the first disc of dough on a floured pastry board and cover with a thin layer of Nutella
Cover with a disc of brioche, then spread a layer of Nutella and cover with another disc of brioche and so on.
Finish with the last layer of brioche dough thus obtaining 4 layers of brioche dough alternating with 3 layers of Nutella.
Seal the edges well all around.
Now cut the resulting circle into 4 wedges without reaching the central part
We cut each wedge into two other parts (always without reaching the center) and then each half into another two until we obtain 16 triangles in all.
Now take a pair of neighboring triangles and roll them up on themselves going outwards
Continue like this to roll up all the pairs
Transfer the brioche flower onto a baking sheet and let it rise again for an hour
Brush the Nutella brioche with a little milk then bake in a preheated oven at 180 ° for about 20 minutes
Sprinkle with icing sugar and serve
PAN BRIOCHE WITH NUTELLA Snowflake
Delicious and soft: brioche bread with nutella snowflake, a brioche that recalls the typical Christmas snowflake. A brioche bread with nutella in layers and rolled up in order to obtain a snowflake with a fabulous scenography, perfect as centerpiece in a Christmas cake buffet but not only: the brioche bread flower it is perfect any time of the year, for the Breakfast and the snack and remains soft for several days! A super soft brioche that melts in your mouth, made even more delicious by the creamy nutella which, alternatively, can be replaced by marmalade or pistachio creamor simply cinnamon and sugar grains.
There brioche bread recipe is that traditional that I typically use in recipes with brioche dough: flour, sugar, butter, eggs, milk and brewer's yeast for leavening out of the oven. After rising, 4 discs of equal size are formed and spread with Nutella, overlapping them in alternate layers with Nutella. We then move on to the decoration of the brioche bread flower with step by step photos it will be very easy to make the flower or snowflake. It is then left to rise again and then proceed to cooking in the oven. If you have egg intolerances you can proceed by preparing the brioche bread without eggs!
The surface of the snowflake brioche bread you can sprinkle with granulated sugar, hazelnuts, almonds or simply brush with egg for the shiny effect.
Now you just have to read the brioche bread flower recipe with step by step photos, let me know if you liked it. Until next time, Ivana.
Mix the liquid ingredients by combining the milk with the squoolio and adding the quouovo.
Then add the sugar, 00 flour and yeast.
Start to mix and add a teaspoon of honey which will help the leavening.
Add the rest of the flour and salt and knead until the dough is smooth and soft. Let it rise for 3 hours.
When the dough has doubled, form balls of 15g each (help yourself with a precision balance).
Join 5 balls together to form a flower. With your finger press the central part of the balls to join them and form the center of your flower.
Let it rise for 30 minutes, then brush with a mixture of beaten egg and milk.
Bake at 180 ° for 15/20 minutes or until they are golden brown.
Remove your flowers from the oven and cover them with a cloth, in this way the steam will make them even softer.
Sift the flour and put it in the mixing bowl of the food processor, add it sugar, the grated lemon zest, the butter at room temperature and the yeast revived with a little water. Work it all out.
Add the egg, one at a time, and work the dough each time.
Finally, add the llukewarm attitudes while the robot works until a ball of dough is obtained.
Put the dough on the pastry board e work it with your hands until it becomes smooth and homogeneous.
Put the dough in lLeave to rise for about 30 minutes.
Take the dough and divide it into 4 equal portions.
Roll out each portion of dough with a rolling pin giving it a circular shape. To roll out the dough better, I suggest you do it on parchment paper so that it slides better.
Once the first disc of dough has been rolled out, pour a generous spoonful of nutella on it and spread it well.
Roll out the 2nd disc, roll it up on the rolling pin and lay it on the first one. Spread the nutella too.
Proceed with the third & hellip again Nutella and finally, lay down the fourth disc.
Make 4 precise cuts leaving the central part of the flower whole. Then, make the portions become 8 and finally 16.
Take two flaps of dough and turn them on themselves, that of the right hand to the right and that of the left hand to the left. Realized two turns and then turn the tips downwards, joining them and giving them the shape of a petal.
Once all the petals of the flower have been made, put the brioche flower to rise in a sheltered place (inside the oven it is perfect) until it doubles in volume, 30-40 minutes.
Preheat the oven to 180 C and when the oven is hot, brush the surface of the brioche flower with milk and bake it.
Your Nutella brioche cake will be ready in 20-30 minutes.
Remove the brioche flower from the oven and let it cool. S.sprinkle with powdered sugar and serve.
Since it is brioche dough, I suggest you serve your brioche with Nutella lukewarm or, in any case, the same day you prepared it as the next day it will tend to be less soft, in that case, you can warm it up a little.
LET'S PREPARE THE FLOWER OF PAN BRIOCHE WITH NUTELLA
250 grams of flour 00
250 grams of Manitoba flour
25 gr of butter at room temperature
1 teaspoon of salt
40 grams of sugar
80 grams of warm water
80 grams of milk
130 gr of whole eggs (2 medium eggs)
15 gr of fresh brewer's yeast
Nutella at will (1 jar)
Dissolve the yeast in lukewarm water, in the meantime sift the flours and pour them into the mixer.
It is important to activate the hook giving a first quick stir so that they take air for leavening.
Add the yeast, salt, sugar, soft butter and eggs (one at a time).
We operate the mixer until an elastic, smooth and uniform dough is obtained.
We dust the work surface with flour and knead by hand, place the dough in a bowl greased with olive oil and let it rise, well covered, until doubled.
Then we interrupt the leavening giving a reshuffle by hand, put it back in the bowl and let it rise further for about a couple of hours.
The dough must be well grown and swollen.
We divide it into 4 equal parts which we will spread evenly.
We will have to obtain 4 discs of almost the same diameter.
Place parchment paper in a baking tray, lay the first sheet and spread the Nutella, being careful not to break the dough.
Cover with another disc and spread a layer of Nutella again.
Again the third disc and again Nutella.
We finish with the fourth disc of dough, compact the edges well so that the Nutella does not come out.
After that & # 8230form the petals.
Divide the cake into 4 equal parts, taking care not to cut the center.
Each clove will then be divided in two, then again in two until a total of 16 triangles are obtained.
We take a pair of triangles close together and make them make two complete turns starting from the outer end.
We repeat until all triangles are finished.
Let it rise again until doubled.
Brush with milk and bake in a preheated oven at 180 & # 8242 for about 20/25 minutes.
The important thing is that the cake is well colored, be careful not to burn it!
Our Nutella brioche flower is ready, we can enjoy it still hot or keep it for a couple of days covered with a clean cloth.
In the kitchen with Lety
Very good Lety. do not be offended if you fuck it true. then I'll let you know how it comes!
looks like a snowflake my friend. very good, this recipe is a masterpiece ^ _ ^
I was just wondering how did you get that beautiful shape! I thought you had a special pan :-) but here is the secret. a wonderful technique! Very, very good!
what a show. I bet it's over soon :)
Your beautiful and certainly also good. kisses.
yyyyaggghhhhh. but it is very easy.
today I'm too tired to do it again. but. friend. I challenge you!
I want to try too :)
I will let you know )
Obviously you will send me the next one: P
hahaha you want war and war is) I await the photos: *
hahhahahaha. oh god how we are venal. not today .. I'm exhausted. enough hard labor in fact I will not even do the whoopies.
but I'll challenge you :)
listen but I lost the quantities of Nutella or did you not put them?
xke if I go according to my tastes then. I might burst. )
Well, what about? I hadn't seen such a spectacular thing before. Really, congratulations. It is beautiful and certainly also very good! ^ __ ^
fantastic. I have to try to do it too. very good as always.
how wonderful Letizia, beautiful perfect sweet tooth ^ __ ^ Very good, I wish you a wonderful weekend.
really really super. my very good friend. as always, after all.
Treasure!! send me a petal & lt3
Wow what an amazing job, I couldn't believe my eyes, congratulations and it must be good too!
What a delight! it's amazing! in fact it is not difficult! Very good
it came very well for you! very good Lety
But this is not a cake, it is a masterpiece. * __ *
How wonderful Lety, it is wonderful to see and I guess it is also very good!
As always you amaze me with & quotespecial effects & quot, this flower-shaped cake is really beautiful!
Just yesterday I saw a picture of this cake on FB but it wasn't as beautiful as yours!
Now that I have the recipe, I try too. I will prepare this Nutella brioche flower for a delicious family reunion: D
How recipes come to you do not come to anyone, you are special! : - *
Here it is, it has blossomed. This flower has come to your mind! Good we dear, a big hug!
Mamma mia is beautiful. you have made it fantastically and it must be very good as well as beautiful, very scenic makes a great impression even when taken outside.
Z & ampC
long last! I was very curious to see your creation, and I must say that it seemed difficult but it is not! what a beautiful Lety, surely I'll copy her, bra-vis-si-ma.
I've seen that video too, but still haven't.
Lety compliments you came very well !!
A big hug and good weekend :))
I am also part of the crazy ones for this flower, needless to say that you have come very well and thanks also for the photos, now it will be much easier!
What a goodaaaa. I want to do it too, only that I have to study a little with the flower ^ _ *
how beautiful this cake is! It looks elaborate but in the end it is easy to prepare! I copy the recipe!
I have to put this on pinterest to get you some publicity * _ * you're too good * _ *
can't wait to do itaaaaaaaaaaaaaaaaa
I already imagine it, I just hope to be able to do it * _ *
this is a masterpiece, I can only congratulate you for the umpteenth of your fantastic and greedy creation !!
I just don't know what to tell you you're an artist is wonderful compliments really dear I tell you with all my heart & lt3
dear but do you think I can do it with the yellow cream filling? I'm allergic to cocoa and I don't like jam very much. what do you say??
sure you can put the cream on it: *
Yesterday I see the photo of this beautiful cake on Marisa's wall. and today I discover that Lety is you! How small the world is, to think that I have been following you for a very long time! : D
Very good, I repeat it here too! )
A hug, Serena - Lo Sfizio Goloso
A unique delicacy! I congratulate you, you were very good at it and it came out just fine!
Nutella puff pastry flower
The Nutella puff pastry flower is a puff pastry cake with Nutella filling, a simplified version of the now classic and traditional Nutella brioche star (or brioche bread flower as you prefer). A dessert that is not only delicious and very easy to prepare, but also with an enchanting appearance, which fascinates young and old.
The Nutella puff pastry flower is very simple to make, you will only need three ready-made puff pastry rolls (unless you are the very good ofhomemade and you want to prepare it! In this case you can follow my recipe to make the homemade puff pastry ) and a jar of Nutella (everything!). With these few and ultra simple ingredients you will attract the attention of all the super gluttons who will pass in your kitchen. The practicality and great success of this dessert lies not only in the extremely rapid execution, but also in the convenience of not requiring another knife to be eaten. In fact, everyone will have to do nothing but detach its petal and taste it.
Daisy flower cake
To prepare the flower cake, start by placing the sifted Manitoba flour in the cup of a planetary mixer, pour in the sugar 1, the dehydrated yeast 2 and the milk at room temperature 3 (if the dehydrated yeast you use is dissolved in a liquid, you can dissolve it. in a little warm milk taken from the whole dose You can also use fresh brewer's yeast: in this case the dose to use is 18 g). Operate the planetary mixer with the leaf and knead the dough.
When the liquid ingredients have been absorbed, remove the leaf and mount hook 4, then restart the planetary mixer by pouring warm water 5 then add the malt 6 (alternatively you can use the same dose of honey)
then pour in the eggs one at a time 7, waiting for it to be incorporated before adding another. Knead until you get a smooth and homogeneous consistency and until the dough comes off the edges and strings at hook 8. At this point you can add the softened butter one piece at a time, waiting for it to be absorbed before proceeding with another piece 9. When all the butter has been absorbed and the dough has become shiny and well strung, stop the planetary mixer, transfer the dough to a work surface, grease your hands with the butter, continuing to knead for a few minutes.
Then form a ball with the dough, transfer it to a lightly greased bowl and cover with cling film 10. Let it rise for 3 hours in the oven turned off with the light on (or until it has doubled in volume) after this time, take the dough and divide it into 4 parts of the same weight 11. Handle each piece to give it a round shape 12.
Place the 4 balls to rest covered with film 13 for at least 20 minutes at room temperature. Then lightly flour a work surface, lightly flatten each ball and roll it out with a rolling pin on a sheet of baking paper, until you get a disc of 26 cm in diameter 14 place the disc to harden in the refrigerator for at least 20 minutes and continue man by hand with the others, repeating the same operations. Then take the first disc you laid out from the fridge and spread the surface with Nutella 15
then take another disc, to be placed on the layer of Nutella 16 continue in this way until you finish the ingredients: as the last layer you must have that of brioche bread. Let it rest for at least 30 minutes in the refrigerator covered with cling film (to help you transfer it, you can lay the dough on a tray and store it in the refrigerator). Make the incisions on the surface leaving a margin from the center starting with 4 cross incisions, then make another one between one cut and the next 17. Continue until you have 16, then take each segment with your fingers and practice a twist by turning each on itself but in opposite directions, making a complete turn 18
and joining the shorter sides which will be facing upwards 19. Complete the cake by performing the same operation for all the pairs of wedges, then place it with baking paper on a dripping pan and let it rise for at least 1 hour covered with cling film. After this time 20, cook in a preheated static oven at 180 & degC for about 40 minutes (at 160 & degC for about 30 minutes if convection oven). Once cooked, take the Fiore 21 cake out of the oven and let it cool on a wire rack, then serve!
The pies of Ale Titti
And here it is, nutella brioche flower. more enjoyable than that.
Knead until the dough becomes smooth and elastic.
Put the dough to rise until doubled to 24 & # 176-26 & # 176,
As soon as it has doubled, transfer it to a work surface and divide it into 4 equal parts,
with the help of a rolling pin, form 4 discs to a thickness of about 3/4 mm.
Now put a sheet of baking paper on the work surface and place the first disc on it and spread the Nutella on it, taking care to remain at least 2 cm from the edge.
Overlap the second disc and continue with the same procedure until you get to the 4th and last disc which will NOT be spread with Nutella.
At this point take a glass (6-7 cm in diameter) and place it in the center of the overlapping discs, make a cross cut (obviously without reaching the center) and make 4 wedges from each quarter.
Take 2 wedges and twist them from the center outwards 2 times, repeat the procedure for all the other wedges.