Bakkerij
Pumpkin Spice Nutella Brioche
2 u 30 minVoor 6Nutri-Score D€€
D
2 u 30 min
2 u 30 minPumpkin Spice Nutella Brioche
wat je nodig hebt
Ingrediënten
milk (lukewarm)Zuivel130 ml
granulated sugarVoorraadkast18 g- active dry yeastVoorraadkast7 g
eggs (room temperature)Zuivel2 stukken
pumpkin puréeGroente en fruit120 g- vanilla extractVoorraadkast5 ml
all-purpose flour (plus more if needed)Granen320 g
cinnamonKruiden en specerijen3 g
pumpkin pie spiceKruiden en specerijen2 g
saltKruiden en specerijen1 g
unsalted butter (softened)Zuivel56 g- Nutella (for filling)Voorraadkast150 g
egg (for egg wash)Zuivel1 stuk- milk (for egg wash)Zuivel15 ml
- butter (melted, for brushing)Zuivel20 g
per portie
Voedingswaarden
372kcal
- Koolhydraten
- 50 g
- Eiwitten
- 9 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Mengkom
Bakplaat
Bakkwast
stap voor stap
Bereiding
- Stap 1
Activate the yeast
- In a large bowl, combine the lukewarm milk, sugar and yeast.
- Let sit until foamy.
- Stap 2
Make the dough
- Add the eggs, pumpkin purée and vanilla extract and mix until combined.
- Add the flour, cinnamon, pumpkin pie spice and salt, then knead until a dough forms.
- Add the softened butter and keep kneading until the dough is smooth, soft and elastic, adding a little extra flour only if needed.
- Stap 3
First rise
- Place the dough in a greased bowl, cover and let rise in a warm spot until doubled in size.
- Stap 4
Shape the buns
- Punch down the dough and divide into about 6 pieces.
- Roll each piece into an oval and cut small slits down one side.
- Spread Nutella on the opposite side, fold the slit side over the Nutella, seal the edges and gently roll into a bun shape.
- Stap 5
Second rise
- Place the buns on a lined baking sheet, cover and let rise again.
- Stap 6
Bake
- Brush the buns with the egg wash.
- Bake at 180 °C until golden brown.
- Brush with melted butter while warm.
meest gekookt eerst