Nutella Braided Brioche

Method:

1. Mix in 1tsp sugar in the warm milk and mix in the yeast. Allow standing undisturbed for 10 minutes or till the mixture turns frothy.
2. Mix together the flour, melted butter, eggs and the yeast mixture and knead into a soft pliable dough. Brush a large bowl with oil and keep the dough to prove in a warm place till it doubles in size.
3. Punch the dough lightly and divide into 4 equal parts roll out each dough ball into a 9” disc. Place the disc on a baking tray. Apply 1/3 of the Nutella on the first disc leaving a space of ½ “ on the outer edge. Cover the Nutella smeared disc with another disc of the dough. Apply 1/3 of the Nutella on the second disc leaving a space of ½ “ on the outer edge. Cover the Nutella smeared disc with the third disc of the dough. Apply the remaining Nutella on the third disc leaving a space of ½ “ on the outer edge. Cover the Nutella smeared disc with the last disc of the dough. Press the edges together lightly.
4. Lightly press a 4”bowl in the center of the disc to make a light mark. This circle will be the last mark for us when we cut the dough. Divide the circle into 16 equal parts (like the spokes of a wheel) carefully cut the dough on the lines beginning from the circle marked inside to the outer circle. You should have with you 16 equal portions with each portion joined at the center and each line- a cut of around 7”.
5. Pick each piece and twist around twice. Press together the edges of the adjacent leaves to resemble a petal. Finish to prepare 8 petals.
6. Lightly beat one egg and brush the brioche with some egg wash for a glaze. Cover with a wet cloth and allow resting for 15 minutes.
7. Bake at 180′C for 15 – 20 minutes or till golden in color.