Babka ! Nutella Brioche

Here we are! A delicious brioche recipe that does not require a lot of technique !

Recipe for Yotam Ottolenghi but I replaced the filling par Nutella (quicker but not healthier). You can do your own obviously and add few roasted hazelnuts or a cinnamon filling.

Few golden rules when you are making a brioche:

Ensure that yeast and salt are kept well away from each other. Salt inhibits the yeast’s operation. You must place the salt on 1 side of the bowl and the yeast on the other.
If you do not have fresh yeast, (I find mine at Morrisons) you can use dry yeast if you divide by 2.5.Eg: 5g Fresh yeast =2 g Dried yeast.
If you use dry yeast, dissolve it in a little warm water.
Brioche doughs usually require 2 rising stages! The yeasts can thus act and produce different ‘bread smells’.
After the first rising stage, punch the dough to remove the carbon dioxide, otherwise your brioche will be acidic.

Ingredients :

530 g plain flour
100 g sugar
3 eggs
1⁄2 tsp salt
12.5 g fresh yeast ( or 2 tsp dried yeast)
120 g water
150 g unsalted butter
Nutella

Syrup: 20 g sugar 20 g water prepared in a saucepan, heat up until the sugar dissolves completely. Let it cool down, you will use a brush to glaze when it comes out of the oven.

Kneading: Mix all the ingredients taking great care to ensure yeast & salt are on opposite sides. Whisk for about 5 minutes at half-speed in your food mixer using the hook attachment.

The first rising: Cover the dough and let it rise in a warm spot (radiator/fireplace) until the dough has doubled in size. Depending on how warm the room is, this will take between 40min and 1 hour 30 min.

Removing the carbon dioxide: Punch the dough repeatedly to get rid of the carbon dioxide produced by the yeast.

Shaping
Roll the dough and form a rectangle.
Spread the Nutella with a spoon
Then roll