Nutella in toast - Espresso, nutella and hazelnut brioche crown

Coffee then toast or toast then coffee - so which do you make first in the morning?
So last year I was mixing up the bread dough while Adam poured the coffee on the other side of the work bench..... and I thought why not add the coffee to the bread. One year or more later here it is - AIGT (all in good time).

I was considering a caffe latte bread - 2 parts milk to 1 part espresso, but changed to an espresso brioche - who can pass up making brioche, after all calories don't count on a Friday - especially when it's Nutella Day.

Based on brioche recipe from Bread by Eric Treuille and Ursula Ferrigno. An egg is c. 55ml so I swapped 2 eggs for the espresso and the 2tsp water they used - hence 140ml.

375g Strong white flour
2 1/2 tsp dried yeast
2 tbsp sugar
1 1/2 tsp salt
3 eggs
140 ml espresso
175g softened unsalted butter
Nutella
Flaked hazelnuts (I used whole ones cut on the slicing side of the grater)


Because it was quick action yeast I combined all the dry ingredients and mixed in the egg and espresso. 10 minutes kneading - because it's quite a wet mix it's easier to do this with the pastry scraper - as seen here.
Grease a large bowl with 15g melted butter. Place dough in the bowl and turn to coat it. Cover with a cloth and leave to rise for 1 - 1 1/2 hours till doubled in size.
Then knock back and incorporate the softened butter (fun part). Knead again till butter is evenly distributed and brioche is silky smooth.Roll out on a floured surface.Spread on nutella and hazelnuts on top. Then you roll it like a swiss roll.

At this point I was hoping to leave it in one long line and fold some pieces left and some pieces right.... but..... well it wasn't quite working, so I ended up turning it into another bread crown - which is no bad thing after all. Just means I'll have to try again.





But that's not all.....



The best chocolate digestives are made with plain digestives spread with nutella. It gets you through a late night in the kitchen - tried and tested. Andrea who I once worked alongside, came from the area of Italy where Nutella originate from - needless to say he was a fan.... and soon we were too. He'd make these normally around 10:30pm.

Find out more about Nutella Day here:
World Nutella Day
Ms Adventures in Italy,
Bleeding Espresso


Related posts

BNT brioche crown - homecured bacon, nettle and tomato
Cinnamon, raisin and candied orange bread crown