Remember my mini baguettes post a few weeks ago? Well, Ian and I are still experimenting with baking bread at home and decided to challenge ourselves! I found a recipe for brioche on Pinterest, but it was measured out in grams. Instead of finding a different recipe or going to the store to pick up a kitchen scale, Ian decided to convert all of the measurements. Simple? No. He sat there working on calculations that included the density of each ingredient. At this point I should have known we were doomed.
Needless to say, our first batch of dough failed. I blame it on the recipe (the only logical explanation for it failing, right?!) But Ian and I are resilient bakers and we found a new brioche recipe and tried again. This time the dough turned out and we got to work on our Nutella swirls. I had a feeling we were setting ourselves up for disaster, but when I pulled the bread out of the oven I was pleasantly surprised! They didn’t look half bad! These definitely would make a fun treat to bake for brunch or to bring to a family gathering!
Nutella Brioche Swirls
- Make the brioche dough by following this recipe
- After the dough has chilled in the fridge overnight, divide the dough into four equal pieces
- Work with one piece at a time, leaving the rest in the fridge
- On a lightly floured surface, roll each piece of dough into a 16 x 8 inch rectangle
- Spread evenly with Nutella and roll lengthwise into a log
- Cut in half and place in the fridge to chill for 5 minutes
- Take one piece out at a time and slice the dough, leaving 1/4 inch uncut at the top
- Twirl the dough until you reach the end, then tuck the edges under the top of the braid, making a circle
- Preheat the oven to 425˙
- Place the brioche swirls on a non-stick baking sheet and brush with an egg wash
- Bake for 20-25 minutes