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

🥛

150 ml

Milk

🥜

70 ml

Peanut Seed Oil

🧂

5 g

Salt

🌰

250 g

Nutella

🫒

70 ml

Olive Oil

🥚

18 g

Egg Yolk

🥛

Milk

🍬

Sugar

🍯

30 g

Honey

Preparation Steps

  1. Step 1/17

    Warm 130 ml milk until lukewarm, then dissolve the fresh baker's yeast in it.

    🥛milk
    🍞fresh baker's yeast
    🥛measuring jug
    🥣mixing bowl

  2. Step 2/17

    Add the granulated sugar and peanut oil to the yeast mixture.

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

  3. Step 3/17

    Mix in the 00 flour and plain yogurt until a rough dough forms.

    🌾00 flour
    🥣plain yogurt
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/17

    Add the salt, then knead until the dough is smooth and elastic.

    🧂salt
    🥣mixing bowl

  5. Step 5/17

    Lightly oil a mixing bowl and place the dough inside.

    🥜peanut oil
    🥣mixing bowl

  6. Step 6/17

    Cover the bowl and let the dough rise until doubled in volume, about 90 minutes.

    🥣mixing bowl
    🧻plastic wrap

  7. Step 7/17

    Divide the risen dough into 8 equal portions and shape them into balls.

    ⚖️kitchen scale

  8. Step 8/17

    Roll each dough ball into an oval with the rolling pin.

    🥖rolling pin

  9. Step 9/17

    Spread about 30 g Nutella over each oval, leaving a small border.

    🌰Nutella
    🔪knife

  10. Step 10/17

    Fold the upper edge over the filling, then cut the remaining dough into strips.

    🔪knife

  11. Step 11/17

    Twist or fold the strips to enclose the filling and form each brioche.

  12. Step 12/17

    Line the baking tray with parchment paper and place the shaped brioches on it.

    🍳baking tray
    📜parchment paper

  13. Step 13/17

    Cover the tray with plastic wrap and let the brioches rise for about 30 minutes.

    🍳baking tray
    🧻plastic wrap

  14. Step 14/17

    Preheat the conventional oven to 180°C (356°F) on conventional heat.

  15. Step 15/17

    Whisk the egg yolk with 15 ml milk, then brush the mixture over the brioches.

    🥚egg yolk
    🥛milk
    🥣mixing bowl
    🖌️pastry brush

  16. Step 16/17

    Sprinkle the brioches with a little granulated sugar and bake for 20 minutes.

    🍬granulated sugar
    🍳baking tray

  17. Step 17/17

    Brush the warm baked brioches with honey, then cool slightly before serving.

    🍯honey
    🖌️pastry brush

Composition

Ingredients

Types

Dairy, Seasonings, Chocolate spreads, Eggs, Sweeteners

Ingredients

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

Allergens

Milk, Hazelnuts, Soy, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 76g, Sugars: 36g, Fat: 19g, Saturated fat: 5g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.5mg, Sodium: 320mg, Potassium: 180mg

Vitamins

Vitamin A: 95µg, Vitamin B12: 0.4µg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

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

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Sweet pastry, 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 fully cooled brioches in an airtight container away from sunlight.), fridge : 5 days (Store in an airtight container and warm briefly before serving.), freezer : 60 days (Freeze fully cooled brioches individually wrapped; thaw at room temperature and reheat gently.)