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Nutella® Brioche Star Recipe

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Nutella® Brioche Star Recipe picture
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Preparation

45min

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Cooking

100min

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Total

145min

Allergens:

wheat

dairy

egg

peanut

treenut

Ingredients

servings iconAmount:
g / servings
Wheat flours image
Wheat flours

Cereal Grains and Pasta

137g/1cup unsifted, dipped
Sucrose image
Sucrose

Sweets

2.8g/1serving packet
Leavening agents image
Leavening agents

Baked Products

4g/1tsp
Salt image
Salt

Spices and Herbs

6g/1tsp
Reduced fat milk image
Reduced fat milk

Dairy and Egg Products

245g/1cup
Egg image
Egg

Dairy and Egg Products

50g/1large
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Hazelnut spread image
Hazelnut spread

Sweets

6.2g/1tsp

Direction

1

Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.

2

Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.

3

Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.

4

Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.

5

Line a baking sheet with parchment paper and slide the circle onto it. Warm chocolate-hazelnut spread briefly in the microwave to make it easier to spread. Spread a third over the dough circle.

6

Repeat with 2 more pieces of dough and remaining chocolate-hazelnut spread. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.

7

Place a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.

8

Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.

9

Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.

10

Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

Nutritional Facts
Amount:
137.31124999999997g

/

72%11%17%

481

Kcal
Carbs70.2g
Protein11g
Fat17g

For a serving size of 1 servings

Calories
480.9kcal
% Daily Value*
Carbs
70.2g
Protein
11g
Fat
17g
vitaminB6
0.1mg
calcium
85.3mg
potassium
267mg
cholesterol
56mg
saturatedFat
13.2g
sodium
88.7mg
fiber
3.5g
vitaminC
0.2mg
sugar
28.5g
vitaminD
0.5µg
iron
2.3mg
vitaminA
204.5µg
transFat
0.1g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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