Nutella Brioche Twists
Indulge in Decadence: Nutella Brioche Twists
Prepare to be captivated by the irresistible allure of Nutella Brioche Twists. This decadent dessert features layers of fluffy brioche dough filled with the luscious goodness of Nutella, creating a symphony of flavors and textures in every bite. The twisting technique ensures that each bite is packed with a generous amount of this beloved chocolate hazelnut spread.
Whether you’re savoring a leisurely breakfast, indulging in a sweet afternoon treat, or impressing guests at a special occasion, Nutella Brioche Twists are sure to delight. These pastries are a labor of love, but the end result is well worth the effort. The rich aroma and melt-in-your-mouth texture will make them an instant favorite.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 16 twists 1x
- Category: Bread
Ingredients
Brioche Dough
- 1/2 cup + 1 tbsp warm milk
- 3 cups (15 oz) flour
- 3 eggs
- 2 tsp instant yeast
- 1/4 cup (2 oz) butter at room temperature
- 1/4 cup (2 oz) brown sugar
- 1 1/2 tsp salt
Brioche Twists
- 1 recipe brioche dough (above)
- 1 (7.7 oz) jar Nutella
- 1 egg (for egg wash on top)
Instructions
Brioche Dough
- In the bowl of an electric stand mixer add milk and yeast. Mix briefly to combine. Add eggs and flour. Using a dough hook, knead on low for 1 minute.
- Add remaining ingredients to the bowl. Cover and let dough rest 15-20 minutes.
- Knead on low for 30 seconds until it starts to come together. Increase speed to medium and knead for 5 minutes.
- Spray a large bowl with cooking spray. Shape dough into a ball and place in bowl. Cover and ferment 2 hours or until doubled in size.
Brioche Twists
- After dough has doubled in size, spray 4 small bowls with cooking spray. Divide dough into 4 equal pieces. Form each piece into a ball and place in bowls. Cover and let rise for 60 minutes or until doubled in size.
- Cut 4 pieces of parchment paper about 18″ in length. Lightly flour one sheet. Place one section of dough onto it. Using rolling pin, roll out into a large circle, about 12″ in diameter, 1/4-1/2″ thick.
- Set aside and repeat with remaining pieces.
- Divide Nutella into 3 equal parts. Microwave to soften Nutella slightly, about 8 seconds. Spread one part Nutella evenly over 1st dough round.
- Carefully place 2nd dough round on top and spread another part Nutella over it. Repeat with 3rd piece. Top with last piece of dough but do not add Nutella on top.
- Stretch or adjust any parts to even it out. Using a pizza cutter, cut around dough to form an even circle.
- To mark dough, gently press a 2″ circle cutter in center but DON’T push through.
- Using a pizza cutter or scissors cut into quarters starting at the ed of the marked circle out to the edge of the dough.
- Repeat cutting each quarter into half, then each half into half again creating 16 equal pieces.
- Take two pieces next to each other and twist each 4 times in opposite directions. Pinch edge of bottoms together.
- Repeat with remaining pieces. Lift parchment with brioche twists onto a sheet pan. Cover and rise 30-45 minutes until doubled in size.
- Heat oven to 350F at least 10 minutes before baking. Crack an egg into a small bowl and beat well with a fork. Brush over entire top of twists.
- Bake 15-20 minutes until golden brown. Lift parchment onto cooling rack. Slide parchment out from under the bottom and discard. Serve warm or at room temperature.
Keywords: Bread, Dessert, Appetizer, Brioche, Nutella
Leave a Reply