Flower brioche with Nutella

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 250 g wheat flour type 550
• 80 g water
• 60 g sugar
• 80 g milk
• 3 eggs
• 30 g butter, soft
• 15 g yeast
• 300g Nutella

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Dissolve the yeast in a bowl with the water. Add 4 tablespoons of milk and a little of each type of flour and mix. Continue adding eggs, flour, sugar, milk, and butter alternately until all ingredients are used up. Beat the dough vigorously. Cover the bowl and let it rest in a warm place until it has doubled in size. Transfer the dough to a floured work surface and divide it into 4 equal portions. Roll out each portion into a dough sheet approximately 28 cm in diameter and 3 mm thick. Line a baking sheet with baking paper. Place one sheet of dough on top and spread with Nutella, leaving a 1 cm border free on the outside. Now place the next sheet of dough on top, spread with Nutella, then place the next sheet of dough on top and spread with Nutella again. The fourth sheet of dough is the last piece of dough. Seal the edges all around. Place in the refrigerator for 30 minutes. Place a glass in the center of the dough. Divide the dough into 16 cake slices. Always cut from the edge of the glass to the outer edge. After cutting, remove the glass; it serves only as a guide. Now carefully lift one slice of cake by the outer edge and rotate it twice. Repeat with the remaining slices. Brush with the remaining milk. Bake in an oven preheated to 180°C for about 20 minutes.