2 teaspoon instant yeast
1/4 cup of granulated sugar
1 1/4 cup warm milk
7 cups of all purpose flour with an additional 1/2 cup for dusting.
1 teaspoon salt
3/4 cup of granulated sugar
1 teaspoon essence
1 cup of butter, room temperature (soft not liquid)
1 cup of Nutella
In a measuring cup, add the milk, instant yeast and 1/4 cup of sugar. Whisk it gently to combine. Allow this to sit for 20 minutes, until it is frothy.
In the bowl of a stand mixer, add the 7 cups of flour, salt, an remaining 3/4 cup of sugar. Set the mixer to stir.
While the dry ingredients are mixing, add the eggs and essence to a bowl and whisk to break up the yolks.
Add the yeast mix to the flour, followed by the eggs. Set the Mixer to speed 2. Mix for about 5 minutes until the dough comes together and releases from the sides of the bowl.
Now comes the fun part of adding the butter.
Cut the butter into 1 inch pieces. Add ONLY 1 piece at a time while the mixer is still going.
Once the first piece is fully mixed in, then add another piece. Continue this until all the butter is in the dough. This may take about 15 minutes.
The dough will look almost like a batter at this point. That is okay. We want that.
Now add in about 1/4 cup of the remaining flour, just to help to dough come together.
Turn the dough out onto a floured surface and start kneading it into a round ball.
Place the dough into a large, oiled bowl. Rub a little of the oil on the top of the dough to keep it from getting a crust.
Cover with a damp tea towel and leave it in a warm place to rise for about 2-3 hours.
After the dough has risen, punch it down. Then cover it again with plastic wrap and place it in the fridge for about 6 hours or overnight. I left mine overnight.
The next day remove it from the fridge and let it sit out for an hour to come to room temperature so you can handle it without freezing your hands.
Empty the dough onto a floured surface and roll it out to a 2 inch thickness.
Now you are going to cut it into equal sizes.
Each piece you will roll out with a rolling pin to about an inch in thickness.
If you are using Nutella, spread the Nutella over the rolled out dough.
Take the dough and roll it into a log. Cut this log down the middle to, vertically, to form two logs.
Now we are going to braid this. Pinch both pieces together at the top and simply wrap each piece over the other. Place it into a buttered bread pan.
You can make more of these, or you can do two really large ones.
I did multiple small ones and 1 large one with no Nutella in it.
After all of them are rolled out and placed in bread pans, cover again and let it rise for 2 more hours, until it has doubled in size.
Preheat the oven to 350 degrees.
Brush the tops of the dough with an egg wash (1 egg whisked together with 1 tablespoon of water).
Place the dough into the ovens to bake until the tops are golden brown. Depending on the size it will take 25 to 30 minutes. For large ones about 35-40 minutes.
Turn the Brioche out onto a wire rack.
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