BRAIDED NUTELLA BRIOCHE

This is my first post for the year 2015 so I have chosen to bake a yeast bread.  It is a buttery bread called  Braided  Nutella  Brioche.

The dough was so soft like a baby's cheek and bit difficult to handle. I  made mine by hand.  There is a sense of satisfaction in working the dough  by hand and crafting such an attractive bread and it certainly will impress your guests.I didn't add any flour while shaping but if needed add one or two tablespoon  to the dough.

Braided Nutella Brioche requires double proofing but it worth the effort since bread turns amazingly soft and beautiful.  When I took my first bite,  feel like am eating a cake and not a bread!

Made this bread into a braid but you could shape it according to your liking. This is the softest and butteriest  bread I  have ever baked!

BRAIDED  NUTELLA BRIOCHE
Yield  :   One loaf

250 g all purpose flour
2 tablespoon sugar
1 egg
180 ml warm milk
7 g instant yeast
100 g diced butter
1/4 tsp salt
5-6 tablespoon  nutella

METHOD

.Whisk together flour, yeast  and sugar in a mixing bowl.

Place milk and butter in a small pot, cook until butter is melted. Remove and cool until warm.

Add milk mixture, egg and salt  to the flour. By hand or using electric mixer, beat with low speed until the flour mixture is moistened. Increase the speed to medium, scraping down the sides of the bowl until the dough is smooth.

Transfer the dough to a lightly floured surface, knead until elastic for  5 minutes.

Place the dough in the same mixing bowl, cover and let rise until it doubles for 1 hour or more.

Transfer dough to the work surface, punch it down, return to the bowl, cover and let rest for 10 minutes.

Roll out dough into 10 x 14 in rectangle. Spread with chocolate filling  leaving 1/2 in border on each side.

Starting from the short side, roll the dough into a log.

Cut the log in half length wise.  Pinch together one end, braid the halves over each other to create a large twist. Pinch the ends together.

Carefully transfer into loaf pan, the filling should be facing up and exposed.  Let sit and covered  for 1 hour.

Preheat oven @ 190 C, bake until golden for 20-25 minutes. Let cool in pan for 5 minutes, transfer onto rack to cool.

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