Soft and tender brioche bread made with spelt flour, filled with Nutella, and baked as a braid. Enjoy it in the morning with tea or coffee, or as an afternoon snack. The spelt flour gives this brioche a warm golden color and a delightful nutty flavor.
- 300 g spelt flour (or type 0, or all-purpose)
- 120 g warm milk
- 12 g fresh yeast or 4 g dry yeast
- 1 egg
- 3 tablespoons cane sugar
- 40 g unsalted butter at room temperature
- 1/2 tsp salt
- 4 tablespoons Nutella, melt in the microwave or bain-marie
- Put the flour in a bowl. Make a hole in the middle.
- Dissolve the yeast in the warm milk, then pour it into the hole in the center of the flour.
- Add sugar, salt, egg, butter and mix everything with your hands.
- Transfer the dough to a work surface and mix vigorously for at least 10 minutes, until it is very smooth and not sticky anymore. If you don’t want to knead by hand, you can put all the ingredients in the stand mixer fitted with the dough hook.
- With the dough form a ball and place it in a lightly oiled bowl. Cover the dough with a clean cloth and let it rise for 2 hours at room temperature, protected from air draughts. I place it in the oven, turned off, and the oven light on.
- When the dough has risen, punch it down and quickly knead it a few more seconds, then roll it with a rolling pin trying to get a rectangle of dough about 3 mm thick. I roll it on parchment paper so I don’t have to transfer it after.
- Once the dough is stretched, spread the Nutella with an offset spatula, leaving about 2 centimeters of empty border all around.
- Roll the dough on itself lengthwise to form a roll or log, then place it in front of you and with a sharp knife cut the center lengthwise, but leaving intact the edge farthest from you, so that the two halves of dough are not completely separated but remain attached to one of the two borders.
- Braid the two edges without tightening and try to keep the dough with the Nutella facing up.
- If you don’t have it already on parchment paper, line a baking sheet with parchment paper, gently place the pain brioche braid on it, and let rise for 1 more hour at room temperature, protected from air draughts.
- Preheat the oven to 190° C (375° F).
- Bake the pain brioche braid for 20-25 minutes, watching that it doesn’t brown too much. I usually check it after 15 minutes.
- Allow the brioche to cool down on a rack. Dust with icing sugar and enjoy.
Before baking it, you can brush the surface of the brioche with an egg wash (egg yolk with a tsp of milk) and sprinkle sugar before putting it in the oven. I like it simple, so I just add a little dusting of icing sugar after.
The pain brioche lasts a few days at room temperature. I keep it in a paper bread bag. You can warm it up in the oven, but it’s also good cold.