Nutella and Blueberry Breakfast Brioche Bread
Posted By Savita
Delicious on its own, this enriched sweet yeast brioche bread is perfect for a family style weekend breakfast or a pot-luck party. I made this for breakfast potluck last weekend with my friends and everyone went yumm, ohhh, aahhh after tasting it.
This sweet treat does need some work to make it but don't worry effort is due rewarded. Don't you think it looks gorgeous and adorable at the same time?
The sweet and tangy blueberry jam pairs perfectly with nutty hazelnut spread and rich brioche-style bread is perfect vehicle to make these two heavenly yummy ingredients do magic together. Almost like serving rich piece of toast with jam and hazelnut spread on the side.
In this bread, the work is already done like a nicely wrapped package!!
Just serve it with freshly brewed coffee on the side and breakfast table is set. How easy does that sound??
Pairing Ideas:
Ingredients
- 3 Cup All-Purpose Flour
- 1/2 Cup Hazelnut Spread (I have used Nutella Hazelnut Spread)
- 1/4 Cup Blueberry Jam
- 1/2 tsp Salt
- 3/4 Cup Milk (plus 1 tbsp extra for brushing on the bread)
- 3 tbsp Unsalted Butter
- 2 Egg(s) (extra large eggs)
- 4 tbsp Sugar
- 1 & 1/2 tsp Active Dry Yeast
Directions
-
1. Heat butter in microwave in a microwave-safe container for 15-25 seconds until butter has almost melted. -
2. Lukewarm the milk, add melted butter, sugar, salt and stir to dissolve it. Now sprinkle yeast over the top and lit it foam for 5-7 minutes. -
3. In a bowl, add sifted flour, make a well in the center, add eggs and stir to break the yolks. -
4. Mix in the eggs into flour. Add in yeast and milk mixture and combine till dough comes together. -
5. On a board dusted with flour, take out the dough and knead for 7-10 minutes till dough is smooth and not sticky. If using dough machine then knead it at high speed for 5 minutes. Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil. -
6. Leave dough covered with dry cloth in a warm place for 2 hrs or till it almost triples in size. -
7. Punch the dough and take it out on a floured board. Divide it in 4 equal halves. -
8. Use roller pin to roll each part of dough into a flat circle of 8-10 inch diameter. -
9. On a non-stick baking sheet, place one of the rolled dough circle. (Imp - Please see notes). Spread evenly 1/4 cup (or more if you like) Nutella Spread on one flat circle of the dough finishing 1 inch inside the circle. Additional Notes:
This step is very important, I arranged dough sheets on work board and later faced lot of difficulty to shift it to baking sheets. so remember to finish assembly on the baking sheet. -
10. Place a sheet of flattened dough on top of nutella layered layer. Spread 1/4 cup Blueberry Jam on the top and spread it evenly. -
11. Layer one more flattened dough sheet on the top and now spread another 1/4 cup of Nutella on the top evenly finishing 1 inch inside the circle. Top it with the last dough sheet. Cut off any uneven edges from the circular layered sheets. Place a small 1/2 cup size bowl in the center and using a sharp knife cut the exposed sheet into 12 wedges as shown in the picture. -
12. Flip each of two wedges of dough outside (as shown in picture) to make flip-leaf-pairs. Cover and let rise at room temperature for 40 minutes. Meanwhile, set the oven to preheat at 350 F. -
13. Brush the risen dough with milk and bake in preheated oven for 30 minutes. -
14. Bake for about 30 minutes till top is nice and golden brown. Transfer to a wire rack and let it cool for 10 minutes. Serve warm or at room temperature for breakfast with cup of strong espresso and enjoy!!
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