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Pumpkin Spice Nutella Brioche
Pieczywo

Pumpkin Spice Nutella Brioche

2 godz. 30 minPorcje: 6Nutri-Score D€€
od @cheff.omi4 importyugotowano 0 razy
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Składniki

6 osób
  • milk (lukewarm)Nabiał130 ml
  • granulated sugarSpiżarnia18 g
  • active dry yeastSpiżarnia7 g
  • eggs (room temperature)Nabiał2 kawałki
  • pumpkin puréeWarzywa i owoce120 g
  • vanilla extractSpiżarnia5 ml
  • all-purpose flour (plus more if needed)Produkty zbożowe320 g
  • cinnamonPrzyprawy3 g
  • pumpkin pie spicePrzyprawy2 g
  • saltPrzyprawy1 g
  • unsalted butter (softened)Nabiał56 g
  • Nutella (for filling)Spiżarnia150 g
  • egg (for egg wash)Nabiał1 kawałek
  • milk (for egg wash)Nabiał15 ml
  • butter (melted, for brushing)Nabiał20 g

na porcję

Wartości odżywcze

372kcal

Węglowodany
50 g
Białko
9 g
Tłuszcz
15 g
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Przybory

  • Miska
  • Blacha do pieczenia
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  1. Activate the yeast

    • In a large bowl, combine the lukewarm milk, sugar and yeast.
    • Let sit until foamy.
    Krok 1

  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.
    Krok 2

  3. First rise

    • Place the dough in a greased bowl, cover and let rise in a warm spot until doubled in size.
    Krok 3

  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.
    Krok 4

  5. Second rise

    • Place the buns on a lined baking sheet, cover and let rise again.
    Krok 5

  6. Bake

    • Brush the buns with the egg wash.
    • Bake at 180 °C until golden brown.
    • Brush with melted butter while warm.
    Krok 6
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