Pull Apart Nutella Brioche Flower

500g Bread Flour

¼ teaspoon Salt

60g Caster Sugar

14g Instant Yeast

6 Eggs

120ml Luke Warm Milk

230g Butter

200g Nutella Chocolate Spread

1 teaspoon Ground Cinnamon (Optional)

Method:

1. Sift the flour and salt together into the bowl of a standing mixer

2. Stir in the sugar and the yeast. 

3. On low speed mix in the eggs and the slightly warm milk until the dough comes together. It will be very sticky.

4. Increase the speed of the mixer to medium. Add the butter a small piece at a time, waiting for each bit to be incorporated before adding another.

5. Once the dough is stretchy and silky, cover the bowl and allow the dough to ferment in the fridge for 3 hours. 

6. Once the dough is double in size tip it out of the bowl and divide into 3 equal pieces. 

7. On a floured surface of a silicone rolling mat, roll the 3 pieces out into 3 round discs that are the same size about 25cm across (roughly the size of a dinner plate). Work quickly while the dough is cold and firm. 

8. Place one disc of dough onto a non-stick sheet on a baking tray with some space around it for expansion. 

9. Spread half of the Nutella onto that disc of dough, sprinkle with sugar if desired, place the second disc on top of the first one and spread Nutella and sprinkle cinnamon on top. Finish off with the third disc of dough on top.

10. Cover in plastic wrap and chill in the fridge for a few hours or overnight.

11. Preheat your oven to 200°Celcius.

12. Once firmed up cut wedges into the disc not cutting all the way to the middle so that the centre disc is intact. 

13. Twist each wedge over twice so that you can see the layers of Nutella spiralling around the dough. Once all the wedges are twisted secure them to each other around the outer edge.

14. Allow to bread to rest at room temperature for 15 minutes.

15. Bake for 12 – 15 minutes. 

16. Serve warm with some whipped cream.