Nutella-Filled Flower Brioche | Beautiful & Irresistible!

Discover how to bake this beautiful flower-shaped brioche with layers of soft plain and cocoa dough, hiding a delicious Nutella filling! This recipe blends a light, buttery texture with rich chocolatey flavors, making it a visually stunning and mouthwatering treat. I'll walk you through each step—from preparing the dough to shaping it into a flower and adding the Nutella surprise. Whether you’re baking for guests or for yourself, this brioche is sure to impress! Watch the full video, follow along, and enjoy this unique, homemade creation. Don't forget to subscribe for more baking inspiration!

Dough:
600g bread flour
151ml milk
180g whole eggs
18g yeast
12g salt
72g sugar
180g unsalted butter
Cocoa Dough:
20g cocoa powder
40g unsalted butter
Quick Glaze:
40g apricot jam
15ml water
Filling:
Nutella (or chocolate ganache)

Production Steps
1- In the stand mixer bowl, combine milk, eggs, sugar, and yeast. Stir to blend.
2- Add flour and salt to the mixture.
3- Using the hook attachment, mix on low speed for 3 minutes until the dough reaches the clean-up stage.
4- Add butter and mix on medium speed, occasionally scraping down the sides and bottom of the bowl. Continue mixing for an additional 6-7 minutes until the dough is smooth and elastic.
5- Divide the dough in half.
6- To one half, add cocoa powder and butter, mixing until fully incorporated.
7- Round each dough on the bench, wrap them tightly, and refrigerate for 6-8 hours or overnight.
8- Flatten each dough to a thickness of about 1/8 inch (3mm) with a rolling pin.
9- Roll each dough onto the rolling pin, then transfer it onto a parchment-lined baking sheet.
10- Cover the dough with plastic wrap and freeze for 15 minutes.
11- Using a 1.5 or 3cm diameter cookie cutter, cut circles in the dough while it’s still cold.
12- To shape the brioche, layer one plain dough circle over one cocoa dough circle. Press in the center to hold the circles together.
13- Form 10 circle pairs in a line, then bring the ends together to form a ring.
14- Place the brioche ring in a non-stick fluted tube cake pan.
15- Cover and proof for 45 minutes until doubled.
16- Preheat the oven to 330°F (165°C). Bake until the brioche is light golden brown.
17- Brush the hot brioche with glaze or butter.
18- Once cooled, pipe Nutella or chocolate ganache into the center from the bottom.

For the Glaze:
Mix apricot jam and water, microwave for 15 seconds, stir, and repeat up to three times until the mixture is slightly thickened and well combined.

#recipe #recipes #food #foodlover #foodblogger #foodie #foodvlog #foodshorts #foodies #brioche #bread #bread #bakery #bake #baked #baker #fypシ゚ #fypシ゚viral #fyp #fypyoutube #fypage #fy #homemade #homebaking #homebread #pastry #chef #foodshorts