These brioche become viral lately, thanks to Valentina Zurkan (I mean: shape, cutting).
Many thanks to Poca and Dana who brought them into my attention.
I chose one model from many of Valentina’s collection, a sweetbread dough and I filled them with chocolate spreading.
- 350 g T45 flour
- 200 g Manitoba flour
- 250 g milk
- 3 egg yolks
- 25 g fresh yeast
- 75 g sugar
- 125 g butter
- 5 g salt
- 350-400 g chocolate spread (nutella)
Combine 25 g sugar, yeast and 50 g warm milk and mix well to dissolve.
In a separate bowl melt 50 g butter add 200 g milk, 50 g sugar and the yolks. Mix well and pour over sifted flour, add salt. Add the yeast and knead a soft and smooth dough.
Add 75 g butter at the end and knead 10 more minutes.
Put the dough in a buttered bowl, cover and let the dough rise in a warm place, for at least 1,5 hours.
Turn the dough on the table, divide in 4, shape balls
and pat each into a 28-30 cm round sheet.
Arrange one in a baking sheet, on parchment paper. Spread 1,5 spoons of nuttela leaving a 2 cm border all around
brush the edge with egg wash.
Cover with another dough sheet, gently press on edges to seal them
spread again nutella…and so on.
Do not spread the last dough sheet.
Place a cup in the middle and cut the circle into 16 equal parts.
Take two parts of the brioche in both hands and delicately twist them twice in opposite directions. Repeat with all pairs to form eight-armed star.
Seal the edges pressing them with a bamboo stick. (Or just twist the ends of each arm underneath to create a round shape.)
Let to rise until doubled in size
Then gently brush with egg wash. Sprinkle some sugar grains in the middle, if you want.
Bake at 190°C for 25 minutes.
Cover with aluminium foil after 15 minutes ( will prevent excessive browning of the top).
Brush with syrup or just sprinkle icing sugar.
They are delicious, with a melt-in-your-mouth soft crumb…