Nutella brioche swirls
Prep time: 50 mins
Recipe photograph by Nassima Rothacker
Rippled with Nutella, these impressive brioche swirls will go down a treat with family and friends
Prep time: 50 mins
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Nutritional information (per serving)
- 350g strong white flour, plus extra for dusting
- ½ tsp fine sea salt
- 35g caster sugar
- 1 x 7g sachet fast action dried yeast
- 100ml whole milk, slightly warmed
- 4 medium eggs, 3 lightly beaten, plus 1 beaten to glaze
- 100g very soft unsalted butter, plus extra to grease
- 3 heaped tbsp Nutella, plus extra to serve
- 3 heaped tbsp roasted chopped hazelnuts
Step by step
Make the brioche dough the day before baking. The swirls keep in an airtight container for 1-2 days, but are best eaten on the day of making.
- Start the brioche dough the day before. Put the flour in the bowl of a stand mixer and add the salt, sugar and yeast, keeping them separate. Add the milk and the eggs and mix together with the dough hook on a slow speed. Once all bound together, increase the speed to medium and knead for 10 minutes more.
- Gradually add the butter, mixing for another 5-6 minutes until the dough is elastic and the butter is well incorporated. You may need to scrape down the sides of the bowl every now and again if the butter slips up the sides. Take the dough out and into a clean bowl. Cover with clingfilm and chill overnight. It should double in size.
- The next day, knock back the dough on a lightly floured surface and divide into 6 balls. Roll each one out to a rectangle about 10 x 20cm and 5mm thick. They may spring back, so roll again if you need to.
- Gently warm the Nutella to soften it slightly, then use a spatula to spread ½ tablespoon over each piece of dough, leaving a slight border all around. Scatter each one with ½ tablespoon of hazelnuts. Roll up from one long side to make a sausage, then cut along the length of the sausage, so that it is almost cut in half but still attached at one end. Twist and spiral the 2 pieces around each other, so that the ripples of Nutella are visible, then press the ends together to form a wreath. Put onto a lined baking sheet. Cover loosely with greased clingfilm and prove for 45-60 minutes or until doubled in size. Preheat the oven to 190°C, fan 170°C, gas 5.
- Brush the brioche swirls with beaten egg and bake for 20-25 minutes until golden and risen – the swirls should sound slightly hollow if you tap the base. Cool on a wire rack. Serve with extra Nutella if you wish.