I LOVE this group on Facebook and their awesome website: http://www.breadexperience.com
Every month they post a new recipe/method for some sort of bread and I always enjoy making these (if I have time) or at least looking at everyone’s awesome creations.
I made time this month and I am submitting it late but it was fun to make and delicious I’m glad I did it. It’s measured by weights rather than cups but it is a more accurate measurement. I use my old Weight Watchers scale (which I’m sure goes against the entire WW lifestyle by using it to measure ingredients for delicious breads)
64 g bread flour
1 1/4 tsp instant yeast
110 g milk, lukewarm
3 large eggs, slightly beaten
390 g bread flour
40 g sugar
1 tsp sea salt
110 g unsalted butter, melted
1-2 tsp milk, if necessary to form a smooth dough
Filling and glaze:
1 Tbsp milk plus 1 tablespoon water for glaze
Then mix in the melted butter by hand, using a wooden spoon or Danish dough whisk or with the mixer on medium speed using the dough hook. Add in a couple of teaspoons of milk if the dough is too dry.
Transfer the dough to the work surface and knead for about 8 to 10 minutes until the dough is soft and smooth. It shouldn’t be too sticky too handle. I used setting 3 on my mixer for 9 minutes with the dough hook to knead.
Form the dough into a ball and place it in a clean bowl. It doesn’t need to be oiled. The butter should keep the dough from sticking to the bowl. Let the dough bulk ferment in a warm place for 1-2 hours, or until doubled in size.
To shape the flower, once risen, turn the dough out onto a surface, knock it back knead for 3-4 minutes. Divide the dough into 4 pieces and form each piece into a ball.
Roll a ball of dough out into a circle measuring about 25 cm in diameter. The dough should be about 3-4 mm thick. Place the dough onto the baking paper and spread on a layer of Nutella, leaving a small gap at the edge. Don’t make the layer too thick but be sure to evenly cover the dough. Roll out a second ball of dough, place it on the first layer and spread with Nutella. Repeat with the third and fourth balls of dough but do NOT spread Nutella on the final layer.
Cut the brioche into 16 segments but leave a small (3 cm/1½”) area in the centre of the dough uncut. Take a pair of adjacent segments. Lift and twist them away from each other through 180°. Lift and twist through 180° again, then twist through 90° so that the ends are vertical. Press the edges together firmly. Repeat this process for all pairs of segments.
Place the bread on a wire rack to cool.