Nutella Brioche Star Food

NUTELLA® STAR BREAD WITH PUFF PASTRY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out 1 puff pastry sheet and place on the prepared baking sheet.
• Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top.
• Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star.
• Brush top with beaten egg.
• Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

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.

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.