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Nutella gluttons this recipe is for you (us!) Soft and fluffy orange brioche dough with a greedy filling of abundant Nutella, here is the Nutella And Orange Brioches! I guess we just need a nice cup of milk and we can start having breakfast!
Nutella And Orange Brioches
This Nutella And Orange Brioches is an invention of my Mom, the first time she used two different jams to fill the sausages that make the flower and it was really delicious. Then she decided to prepare it for us by stuffing it with Nutella (she doesn’t like Nutella …) and I assure you that she made this Nutella Brioches really something too greedy. It finished in a very short time considering its size, every time we entered the kitchen we went out with a piece in hand!
Nutella goes really well with the orange taste of the pasta, and having prepared it with a little less sugar, it remains well balanced without becoming cloying given the sweetness of the filling. The dough is light and soft, you can slice it or you can detach the salami as if you were removing the petals of a flower because the brioches is made up of many small individually filled brioches and then arranged in the pan to form a rose.
Excellent as a snack or for breakfast dipped in hot milk. Obviously you can replace Nutella with other spreads, perhaps with pistachio cream, jams, lemoncurd, or with a fruit compote such as blueberries and a little cream cheese. You can really indulge yourself with what you like best!
If you liked this recipe and you like brioche try the Swedish Semla or
Brioches With Nutella And Oranges
- 4 Orange Peels
- 3 Orange Juice
- 80 g Caster Sugar
- 1 Egg
- 70 g Corn Oil
- 10 g Instant Yeast
- 250 g Bread Flour
- 250 g Pastry Flour
- 200 g Nutella Cream
- Mix the flours and orange peel.4 Orange Peels
- Heat 4 tablespoons of juice around 35 °C and dissolve the yeast.
- Put the wet ingredients, the sugar and the yeast dissolved in the juice in the bowl of the mixer. Start working the whole thing for 2 – 3 minutes.3 Orange Juice, 1 Egg, 70 g Corn Oil, 10 g Instant Yeast, 80 g Caster Sugar
- Start adding the flour a little at a time. Once done, knead for another 10 minutes. The dough should be soft and sticky.250 g Bread Flour, 250 g Pastry Flour
- Cover and let rise in the oven for 2 hours.
- Lightly flour the work surface. Make a salami out of pasta, and make balls of about 70 – 75 g.
- Take one ball at a time and roll it out with a rolling pin with a shape slightly oval, about 2 cm thick.
- Spread 2 – 3 teaspoons of Nutella in the center of the pastry, leaving some space on both sides. Take the top flap and bring it towards the center pinching it just below the nutella strip. Take the bottom flap and cover the salami, seal the sides well.200 g Nutella Cream
- Roll out the last ball creating a long oval, put the nutella in the first half and close by folding the flap so that the edge coincides with the middle of the strip. Roll up the strip of dough to create a rose. This will be the central ball.
- Arrange the sausages in a circular pan lined with parchment paper, starting from the outer edge to the center, place the central ball with the filling part down and open the flaps of the top as if it were a rose.
- Brush the brioches with egg yolk and let it rest covered for 40 minutes.
- Preheat the oven to 180 °C and bake for 25 minutes.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.