Let's make an #IsolationBaking celebration recipe
Jam or Nutella Brioche Flower
Take a photo of yours and share on January 1 & we’ll flood Twitter with beautiful brioche flowers to start off the New Year. Make sure you tag me!
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Jam or Nutella Brioche Flower
Take a photo of yours and share on January 1 & we’ll flood Twitter with beautiful brioche flowers to start off the New Year. Make sure you tag me!
👇
1/
A gorgeous & festive brioche that makes a light, fluffy, barely sweet coffee cake. Fill it with jam, jelly, Nutella, or cinnamon sugar!
INGREDIENTS
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A gorgeous & festive brioche that makes a light, fluffy, barely sweet coffee cake. Fill it with jam, jelly, Nutella, or cinnamon sugar!
INGREDIENTS
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For the sponge:
½ cup (65 grams) bread or all-purpose flour
1 ¼ teaspoons (5 grams) instant yeast
½ cup (125 ml) whole milk, lukewarm/tepid
For the dough:
3 large eggs, lightly beaten
3 cups (390 grams) all-purpose flour
3 tablespoons sugar
1 ¼ teaspoons salt
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For the sponge:
½ cup (65 grams) bread or all-purpose flour
1 ¼ teaspoons (5 grams) instant yeast
½ cup (125 ml) whole milk, lukewarm/tepid
For the dough:
3 large eggs, lightly beaten
3 cups (390 grams) all-purpose flour
3 tablespoons sugar
1 ¼ teaspoons salt
MORE
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½ cup (114 grams) unsalted butter, melted and slightly cooled to warm
1-2 teaspoons milk, if necessary to form a smooth dough
For the filling and glaze:
Jam or jelly, or Nutella or similar hazelnut chocolate paste, or cinnamon-sugar
MORE
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½ cup (114 grams) unsalted butter, melted and slightly cooled to warm
1-2 teaspoons milk, if necessary to form a smooth dough
For the filling and glaze:
Jam or jelly, or Nutella or similar hazelnut chocolate paste, or cinnamon-sugar
MORE
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4/
1 tablespoon milk + 1 tablespoon water for wash
Icing (confectioner's/powdered) sugar for dusting
Prepare the sponge: Stir together the flour & yeast in a large bowl (or the bowl of your stand mixer). Pour in the warm milk & whisk the ingredients together until all of
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1 tablespoon milk + 1 tablespoon water for wash
Icing (confectioner's/powdered) sugar for dusting
Prepare the sponge: Stir together the flour & yeast in a large bowl (or the bowl of your stand mixer). Pour in the warm milk & whisk the ingredients together until all of
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5/
the flour is moistened. Cover with plastic wrap & let it activate/ferment for 30 - 45 minutes, or until the sponge rises and falls when you tap the bowl.
Prepare the dough: Add the eggs to the sponge & whisk (or beat on medium speed with the paddle attachment) until
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the flour is moistened. Cover with plastic wrap & let it activate/ferment for 30 - 45 minutes, or until the sponge rises and falls when you tap the bowl.
Prepare the dough: Add the eggs to the sponge & whisk (or beat on medium speed with the paddle attachment) until
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smooth.
In a separate bowl, stir together the flour, sugar, & salt. Add this mixture to the sponge & eggs and stir (or continue mixing with the paddle on low speed for about 2 minutes) until all of the ingredients are thoroughly incorporated. Let the dough rest for
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smooth.
In a separate bowl, stir together the flour, sugar, & salt. Add this mixture to the sponge & eggs and stir (or continue mixing with the paddle on low speed for about 2 minutes) until all of the ingredients are thoroughly incorporated. Let the dough rest for
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7/
5 minutes.
Then mix in the melted butter by hand, using a wooden spoon or with the mixer on medium speed using the dough hook. Add in a couple of teaspoons of milk if the dough is too dry. (my note: if the dough is too dry once I’ve added the dry ingredients, I go ahead
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5 minutes.
Then mix in the melted butter by hand, using a wooden spoon or with the mixer on medium speed using the dough hook. Add in a couple of teaspoons of milk if the dough is too dry. (my note: if the dough is too dry once I’ve added the dry ingredients, I go ahead
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8/
and add the warm, melted butter, stir until blended & smooth and then let it rest for 5 minutes).
Transfer the dough to the work surface & knead for about 8 - 10 minutes until the dough is soft & smooth. It shouldn't be too sticky too handle. Form the dough into a ball
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and add the warm, melted butter, stir until blended & smooth and then let it rest for 5 minutes).
Transfer the dough to the work surface & knead for about 8 - 10 minutes until the dough is soft & smooth. It shouldn't be too sticky too handle. Form the dough into a ball
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& place it in a clean bowl (it doesn't need to be oiled; the butter should keep the dough from sticking to the bowl), covering the bowl with plastic wrap & a then clean kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Meanwhile,
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& place it in a clean bowl (it doesn't need to be oiled; the butter should keep the dough from sticking to the bowl), covering the bowl with plastic wrap & a then clean kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Meanwhile,
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10/
cut out a circle of baking or parchment paper about 30 cm (12″) in diameter. Place the paper on a baking sheet (note: my parchment is not 30 cm/12” wide &it doesn’t matter).
Shape the flower: I'll give you detailed instruction but here's a video thebreadkitchen.com/recipes/nutell…
cut out a circle of baking or parchment paper about 30 cm (12″) in diameter. Place the paper on a baking sheet (note: my parchment is not 30 cm/12” wide &it doesn’t matter).
Shape the flower: I'll give you detailed instruction but here's a video thebreadkitchen.com/recipes/nutell…
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Once risen, turn the dough out onto your work surface, knock it back & knead for 3 - 4 minutes. Divide the dough into 4 even pieces & form each piece into a ball.
Working one ball of dough at a time, roll the first ball of dough out into a circle measuring
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Once risen, turn the dough out onto your work surface, knock it back & knead for 3 - 4 minutes. Divide the dough into 4 even pieces & form each piece into a ball.
Working one ball of dough at a time, roll the first ball of dough out into a circle measuring
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12/
10 inches (25 cm) in diameter. The dough should be about 1/8 inch (3-4 mm) thick.
Place the round of dough onto the baking/parchment paper (gently reshape or roll back into shape & size just as needed) & spread on a layer of jam, Nutella, or cinnamon-sugar, leaving a
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10 inches (25 cm) in diameter. The dough should be about 1/8 inch (3-4 mm) thick.
Place the round of dough onto the baking/parchment paper (gently reshape or roll back into shape & size just as needed) & spread on a layer of jam, Nutella, or cinnamon-sugar, leaving a
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½-inch (1cm) empty space all around between the jam & the edge. Don’t make the layer of jam or filling too thick but be sure to evenly cover the dough.
Roll out a second ball of dough, place it on the first layer (evening it out), matching the edges, & spread with jam
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½-inch (1cm) empty space all around between the jam & the edge. Don’t make the layer of jam or filling too thick but be sure to evenly cover the dough.
Roll out a second ball of dough, place it on the first layer (evening it out), matching the edges, & spread with jam
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or Nutella. Repeat with the third ball & finally the fourth ball of dough but do NOT spread jam or filling on the final top layer. Trim the outside to even the edges of the 4 layers of dough, if needed.
Mark a 1 ½-inch (3 cm) round in the center of the dough circle
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or Nutella. Repeat with the third ball & finally the fourth ball of dough but do NOT spread jam or filling on the final top layer. Trim the outside to even the edges of the 4 layers of dough, if needed.
Mark a 1 ½-inch (3 cm) round in the center of the dough circle
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(I use a biscuit cutter & pressed lightly just to leave a mark or indentation) - you will not cut into this circle!
Using a long-bladed sharp knife cut the brioche from the edge of the center circle mark straight out to the edge into 16 equal segments (start by
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(I use a biscuit cutter & pressed lightly just to leave a mark or indentation) - you will not cut into this circle!
Using a long-bladed sharp knife cut the brioche from the edge of the center circle mark straight out to the edge into 16 equal segments (start by
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16/
cutting your large circle into 4 equal segments, then each segment into 2 then 2 again).
Now, to create the 8 "petals" - take a pair of adjacent segments (2 segments next to each other) and lift & twist them away from each other 180° (upside down). Lift & twist
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cutting your large circle into 4 equal segments, then each segment into 2 then 2 again).
Now, to create the 8 "petals" - take a pair of adjacent segments (2 segments next to each other) and lift & twist them away from each other 180° (upside down). Lift & twist
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another 180° again, then twist through 90° so that the ends of the 2 segments are vertical (the layers of dough are up & down). Press the edges together firmly to create a “petal”. Repeat this process for all pairs of segments to end up with 8 “petals”. (watch the video)
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another 180° again, then twist through 90° so that the ends of the 2 segments are vertical (the layers of dough are up & down). Press the edges together firmly to create a “petal”. Repeat this process for all pairs of segments to end up with 8 “petals”. (watch the video)
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Cover the brioche flower with lightly oiled film and a clean kitchen towel. Leave in a warm place to prove/rise for 1 - 2 hours.
Preheat the oven to 360°F (180°C).
Once risen, remove the towel & plastic wrap and once again firmly press each point to seal well.
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Cover the brioche flower with lightly oiled film and a clean kitchen towel. Leave in a warm place to prove/rise for 1 - 2 hours.
Preheat the oven to 360°F (180°C).
Once risen, remove the towel & plastic wrap and once again firmly press each point to seal well.
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Stir the milk + water in a cup then delicately brush the dough with this wash.
Bake the Brioche Flower for 25 -30 minutes until risen and the wash-brushed areas of the bread are a deep golden brown.
Place the bread on a wire rack to cool. Once cooled, dust lightly
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Stir the milk + water in a cup then delicately brush the dough with this wash.
Bake the Brioche Flower for 25 -30 minutes until risen and the wash-brushed areas of the bread are a deep golden brown.
Place the bread on a wire rack to cool. Once cooled, dust lightly
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with icing sugar and serve.
Feel free to ask me questions. Watch the video I linked to for shaping.
Please share your photo with me (let's all share January 1) & make sure you tag me.
Enjoy & a very Happy New Year 🥂🍾
with icing sugar and serve.
Feel free to ask me questions. Watch the video I linked to for shaping.
Please share your photo with me (let's all share January 1) & make sure you tag me.
Enjoy & a very Happy New Year 🥂🍾
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