Nutella Brioche

Ingredients

• 1450 g Strong wheat flour (type 0)(450g)
• 280 g Granulated sugar(80g)
• 310 g Salt(10g)
• 48 g Fresh brewer's yeast(8g)
• 51 Egg(50g)
• 670 g Butter(70g)
• 7230 ml Warm milk(230g)
• 82 Vanilla bean(4g)
• 9180 g Nutella(180g)
• 1015 g Powdered sugar(15g)
• 1120 ml Milk (for brushing)(20g)
• 125 g Butter (for greasing pan)(5g)

Instructions

1. 1Dissolve the fresh brewer's yeast in a little warm milk.
2. 2In a stand mixer, combine the flour, granulated sugar, egg, dissolved yeast, and the remaining warm milk. Mix until the dough comes together.
3. 3When the dough is elastic, add the softened butter in small pieces, a little at a time, mixing well after each addition.
4. 4Add the seeds from the vanilla beans and then the salt. Mix until fully incorporated.
5. 5Let the dough rest for 15 minutes.
6. 6Transfer the dough to a work surface and perform 3-4 stretch and fold turns to strengthen the dough.
7. 7Repeat the stretch and fold process two more times, with 20-minute intervals between each set.
8. 8Cover the dough with plastic wrap and let it rise for 3 hours, or until doubled in size.
9. 9Once risen, divide the dough into 9 equal pieces and shape each into a ball.
10. 10Flatten each ball with your hands, make cuts at the edges, add a generous spoonful of Nutella in the center, and close the dough around the filling.
11. 11Place the filled dough balls on a buttered baking tray.
12. 12Let the brioches rise for another hour, covered.
13. 13Brush the tops with milk.
14. 14Bake in the lower part of a preheated oven at 180°C (356°F) for about 25 minutes, until golden.
15. 15Once baked, dust with powdered sugar before serving.