Nutella Brioche Rolls Food

NUTELLA BRIOCHE

Steps:

• In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
• Place the flour (start with 7 cups) and salt, and 3/4 cup sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
• Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
• Using the hook attachment, beat the dough until it begins to come together.
• Cut the butter into slices and add 1/2 cup. Continue kneading the dough until the butter is well incorporated.
• Add the remaining 1/2 cup slices butter and kneed the dough on high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough, add the remaining 1/4 cup flour.
• Place the dough onto a light floured surface and round it into a ball. Place it into a bowl greased with oil (lightly grease the top of the dough as well). Then cover with a cheesecloth and leave in a warm place for 1 hour or until it doubles in size.
• Once the dough has proofed, divide it into 6 equal pieces. These six pieces will equal six small Nutella brioche loaves.
• Form each piece into a ball, then roll it out to a circle 12 inches in diameter.
• Evenly spread 1/4 cup warmed Nutella onto each dough circle. Then roll it up tightly. If you prefer more Nutella, you can add more. It just gets harder to work with when there is a lot of Nutella.
• Using a sharp knife, cut the rolled up dough in half (lengthwise). Then cross over the 2 stands in a braid like fashion.
• Spray 6 loaf pans with nonstick spray and place the braided Nutella brioche into the pans. Cover with a cheesecloth and let it proof in a warm place for 1 hour or until it doubles in size.
• Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water) . Bake at 350 degrees Fahrenheit for 40 minutes until golden brown.

BRIOCHE DINNER ROLLS

Steps:

• Start off by making the yeast mixture. You'll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.
• Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.
• Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 
• Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.
• Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.
• Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.
• Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the "proof" setting.
• Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. 
• Place the brioche dough balls into a 9x13 inch deep baking dish and let them proof covered for another hour. They don't necessarily need to double in size in this step.
• Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.
• Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.

NUTELLA BRIOCHE ROLLS

Steps:

• Mix the flour, salt and sugar in a bowl. Pour in the yeast, add the egg and melted butter. Mix with a spatula gradually incorporating the warm milk.
• Knead until the dough is soft, and not sticky (additional flour or milk may be needed.) Cover with a clean cloth and let rise until doubled, about 2 hours, up to overnight.
• On a lightly floured surface, roll the dough into a 8" x 16" rectangle.
• Spread dough with a thin layer of nutella, leaving a 1" border around the edges. Roll up lengthwise (like a cinnamon roll) and slice into 1.5" rounds. Arrange on a pan, and let rise 1 hour. Brush with honey and sprinkle with almond slivers.
• Bake at 400* for 10-20 minutes, until golden. Enjoy warm.

NUTELLA® BRIOCHE STAR RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.