Chocolate Brioche Flower

• Refrigerated

  • 5 Egg

• Condiments

  • 400 g Nutella

• Baking & Spices

  • 2 tbsp Caster sugar
  • 600 g Flour, strong white
  • 1 handful Plain flour
  • 1 tsp Salt
  • 1 sachet Yeast, dried

• Dairy

  • 200 g Butter
  • 250 ml Creme fraiche
  • 120 ml Whole milk

• Other

  • 2 tbsp bee pollen

Found on sortedfood.com

Description

Directions

• Warm the milk slightly to just below body temperature and dissolve the yeast into it. Weigh the flour, sugar and salt into a mixing bowl and crack in the eggs. Start to knead, either by hand or with a dough hook, then pour it eh yeasty milk. Knead for 3-4 minutes until soft, then add the butter and continue kneading until it’s fully combined and the dough is really elastic. It will be fairly sticky. Cover the bowl and leave to prove in a warm room for an hour to prove and double in size.
• Scatter plenty of flour onto a work surface and turn the dough out to knock out the air. Divide into 4 equal pieces and roll each one out (one at a time is you’re short of space) to a circle as thin as it’ll go and about the size of a dinner plate. Spread nutella all over 3 of the circles leaving a 5cm border around the outside. Stack the bread circles on top of each other finishing with the pieces without nutella.
• Place a glass in the centre as a marker then cut from the edge towards the glass to make 16 equal segments.. Twist each pair of neighbouring sectors together with 3 half turns and press together to hold.
• Cover lightly with a tea towel and allow to prove again for 30-45 minutes. Preheat an oven to 180ºC. Brush the bread flower with beaten egg and a bake for 25-30 minutes until golden and risen.
• Allow to cool for at least 45 minutes then serve with crème fraîche on the side, sprinkle generously with bee pollen. Serves 8