Yogurt Brioche with Nutella by @maritoemoglie_incucina

50 min
Medium

🌾

500 g

Flour

10 g

Fresh Brewer's Yeast

🍬

100 g

Sugar

🥣

200 g

White Yogurt

🥛

130 ml

Milk

🥜

70 ml

Peanut Seed Oil

🧂

5 g

Salt

🍯

30 g

Honey

🌰

300 g

Nutella

🥚

20 g

Egg Yolk

🍬

Sugar

Preparation Steps

  1. Step 1/21

    Warm 130 ml milk until lukewarm.

    🥛milk
    🥣mixing bowl

  2. Step 2/21

    Dissolve the fresh baker's yeast in the lukewarm milk.

    🍞fresh baker's yeast
    🥛milk
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/21

    Add 100 g granulated sugar and 70 ml peanut oil.

    🍬granulated sugar
    🥜peanut oil
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/21

    Mix in 500 g all-purpose flour and 200 g plain yogurt.

    🌾all-purpose flour
    🥣plain yogurt
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/21

    Knead the dough until combined.

    🥣mixing bowl

  6. Step 6/21

    Add 5 g salt and knead until the dough is smooth.

    🧂salt
    🥣mixing bowl

  7. Step 7/21

    Lightly oil a clean mixing bowl.

    🥜peanut oil
    🥣mixing bowl

  8. Step 8/21

    Place the dough in the bowl and cover it.

    🥣mixing bowl
    🧻plastic wrap

  9. Step 9/21

    Let the dough rise until doubled in volume, about 90 min.

    🥣mixing bowl

  10. Step 10/21

    Divide the risen dough into 10 equal pieces.

    🔪knife

  11. Step 11/21

    Roll each dough piece into a flat oval.

    🥖rolling pin

  12. Step 12/21

    Spread about 30 g Nutella over each oval.

    🌰Nutella
    🥄wooden spoon

  13. Step 13/21

    Fold each oval closed and cut it into strips.

    🔪knife

  14. Step 14/21

    Twist the strips together to form brioche shapes.

  15. Step 15/21

    Line a baking tray with parchment paper.

    🍳baking tray
    📜parchment paper

  16. Step 16/21

    Arrange the shaped brioche on the lined tray.

    🍳baking tray

  17. Step 17/21

    Cover the tray and let the brioche rise for 30 min.

    🍳baking tray
    🧻plastic wrap

  18. Step 18/21

    Whisk 1 egg yolk with 15 ml milk.

    🥚egg yolk
    🥛milk
    🥣mixing bowl
    🥄wooden spoon

  19. Step 19/21

    Brush the brioche with the egg wash and sprinkle with 10 g sugar.

    🥚egg yolk
    🥛milk
    🍬granulated sugar
    🖌️pastry brush

  20. Step 20/21

    Bake at 180°C / 356°F on conventional heat for 20 min.

    🍳baking tray

  21. Step 21/21

    Brush the warm brioche with 30 g honey.

    🍯honey
    🖌️pastry brush

Composition

Ingredients

Types

Dairy, Seasoning, Sweetener, Chocolate spread, Egg

Ingredients

Flour, Fresh brewer's yeast, Sugar, White yogurt, Milk, Peanut seed oil, Salt, Honey, Nutella, Egg yolk

Allergens

Milk, Hazelnuts, Soy, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

395 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 59g, Fat: 15g, Fiber: 2g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 92mg, Iron: 2.1mg, Sodium: 245mg, Potassium: 145mg

Vitamins

Vitamin A: 48mcg, Vitamin B12: 0.3mcg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

21 steps

Equipments

Utensils

mixing bowl, kitchen scale, wooden spoon, rolling pin, knife, pastry brush, baking tray, parchment paper, plastic wrap

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Sweet bread, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Creamy

Flavors

Sweet, Chocolatey, Nutty, Milky, Honeyed

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm before serving), freezer : 2 months (Freeze in an airtight container,Thaw at room temperature and reheat briefly)