This Brioche Star is a festive treat made for sharing cozy moments. Fluffy yeast dough filled with a spread of your favorite nut butter and happy maple syrup. Trust us: It is a very delicious combination. We chose hazelnut butter. For some sweetness we used happy maple Goût Riche, our allrounder. But if you are a fan of caramel you can also use the Goût Robuste. Enjoy the Brioche for breakfast, for tea or coffee in the afternoon or serve it as a dessert. Or make it for someone special as a Christmas present.
Ingredients
Dough
130 ml warmed milk
1 tsp active dry yeast
20g happy maple Goût Riche
160g flour
pinch of salt
30g vegetable oil or butter
Filling
150g of your favorite nut butter
50g happy maple Goût Riche
How to
Combine warmed milk, yeast and maple syrup in a bowl and give it a stir. Let it sit for 5 minutes or until the yeast is bubbly and active.
Add in the flour and sea salt in a stand mixer bowl with a dough hook attachment. Add in the yeast mixture, vegetable oil and knead until the dough is soft and shiny, about 5 minutes.
Transfer dough to a lightly greased bowl and cover with a damp towel.
Leave it to rest in a warm location, until doubled in size, about 1 hour.
Divide the dough into 4 equal balls.
On a floured work surface, roll out each dough ball with a rolling pin into an 20-25cm circle.
Place the rolled out dough onto a piece of parchment paper and transfer to a large baking sheet.
Mix the filling ingredients in a bowl until well combined and smooth.
Add 2 tablespoons of nut maple spread to the dough and use a spatula to spread it over the surface. Leaving a 3cm border from the edge.
Place another rolled out dough on top and repeat spreading the nut maple. Leave the last and top layer blank.
Use a round 6cm bowl or lid to make an imprint in the center of the dough, acting as a guide.
Use a sharp bench scraper or knife to make 4 cuts on top, bottom, right and left, working from the exterior of the center imprint.
Then, make 3 additional cuts in each quarter so you have 12 pieces total.
Take two straps of dough and twist twice towards each other then pinch the ends together.
Repeat until all the dough sections have been twisted together.
Cover with plastic wrap and leave in a warm location, until the dough is puffy.
Meanwhile, preheat oven to 180°C.
Bake maple star brioche at 180°C for 17-20 minutes, until lightly golden.
Transfer the star bread to a rack to cool to cool off.
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