u003cstrongu003eu003cstrongu003eI don’t have a stand mixer. Can I make this by hand?u003c/strongu003eu003c/strongu003e

Yes, you can! Believe it or not, I used to make all bread recipes by hand. You will just need to knead the dough by hand for up to 15 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the u003cstrongu003ewindow pane testu003c/strongu003e to know that it has been properly kneaded.

u003cstrongu003eu003cstrongu003eWhat is bread flour?u003c/strongu003eu003c/strongu003e

Bread flour (aka strong flour) has a higher protein percentage than all-purpose flour, making it ideal for yeasted bread recipes. The higher protein means that it has more gluten in it, which makes the dough more elastic and light, resulting in a chewy and airy texture.

Can I use instant yeast?

Yes! There is no need to activate or bloom instant yeast in warm milk. Just combine all of the brioche ingredients into the bowl of your stand mixer and proceed with the recipe. Make sure your milk is warm though.

Nutella Brioche Knots

Description

Homemade Nutella Brioche Knots, a twist on a classic sweet roll. These buttery yeast buns are swirled with creamy Nutella and then soaked with a cinnamon infused simple syrup and finished with an irresistible Nutella ganache glaze!

Ingredients

Brioche Dough

1/2 Cup (113g) Buttermilk, warm
1 3/4 Teaspoons Active Dry Yeast
¼ Cup + 1 teaspoon (50 grams + 5 grams) Granulated White Sugar
5 Tbsp (71 grams) Unsalted Butter, softened
1 Large Egg + 1 Yolk (reserve egg white for the egg wash)
1 Teaspoon Vanilla Paste or Extract
2 1/4 Cups (270g) + up to 2 Tablespoons Bread Flour
1 Tablespoon Dry Milk Powder
¼ Teaspoons Nutmeg
¼ Teaspoons Salt
1/2 Cup (134g) Nutella

Egg Wash

Reserved Egg White
1 Tablespoon Water

Cinnamon Simple Syrup

3 Tablespoons White Sugar
3 Tablespoons Water
1 Cinnamon Stick or a pinch of Ground Cinnamon

Nutella Ganache Glaze

1/3 Cup (90g) Nutella
1/3 Cup (76g) Heavy Cream

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Instructions

Make Brioche Dough - For Active Dry Yeast; In the bowl of your stand mixer, add warm buttermilk (105ºF), yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes. For Instant Yeast, *see note below.
To the yeast mixture, add softened butter, 1/4 cup sugar, 1 egg, 1 yolk, vanilla, 2 1/4 cup bread flour, milk powder, nutmeg and salt.
Fit your stand mixer with the hook attachment and knead the dough on medium/high speed for 12 to 15 minutes. The dough should be elastic and is ready when it passes the window pane test (**see note below). If your dough is still wet after 10 minutes, you can add up to 2 tablespoons of flour.
With oiled hands, pick up the dough and form it into a ball. Then, place the dough into a well oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow rise in a warm place for 1 hour or until it doubles in size.
Gently punch down the dough to release the gas and transfer to a lightly floured work surface.
With a lightly floured rolling pin, roll the dough into a 15×18 inch (38x46cm) rectangle.
Evenly spread 1/2 cup of Nutella onto the dough with an offset spatula.
Fold the dough into thirds and them gently roll the top to adhere the layers together.
With a pizza cutter or sharp knife, trim the edges and then cut into 9 equal pieces.
Shape the Knots - Grab a strip of dough and gently stretch it outwards an extra 2 inches (5cm) or so. Twist and turn the ends of dough in the opposite direction, until it resembles the shape of fusilli pasta. Twirl the strip of dough around 2 fingers OR coil the dough into a round bun on your work surface. Finally, tuck the end to the bottom of the bun. (Don't worry, it doesn't have to be perfect!)
Arrange the rolls into a buttered 9x9 inch (23x23 cm) square pan and allow to proof in a warm place for 30 to 35 minutes. It's ready to bake when it passes the poke test! (***see note below)
With 10 minutes left of proofing, set a rack in the center of the oven and preheat to 350ºF (176ºC). Make an egg wash by whisking together reserved egg white and water. Brush egg wash on the top of the rolls and bake for about 25 minutes or until the internal temperature reaches 190ºF (88ºC). Tent with foil after 20 minutes of baking to prevent the tops from getting to browned.
Meanwhile, make your Cinnamon Simple Syrup - Add water, white sugar and cinnamon stick or pinch of ground cinnamon in a small saucepan. Bring to a boil over medium heat and allow to cook for 4 to 5 minutes to infuse the cinnamon flavor. Remove from the heat and set aside.
Remove the buns from the oven and immediately brush the knots with all the simple syrup, making sure to get in all the nooks and crannies.
Make Nutella Ganache Glaze - Add Nutella to a small mixing bowl and set aside. In a microwave or small saucepan, bring heavy cream to a simmer.
Pour heated heavy cream over Nutella. Cover and allow to sit untouched for 2 to 3 minutes. Slowly whisk to combine. ****See not below. If you'd like a thicker glaze, add a bit more Nutella.
Drizzle glaze over knots and serve warm. Enjoy!

Notes

*For Instant Yeast; Combine all the ingredients into the bowl of your stand mixer and proceed to step 3. Just make sure the salt and yeast are not touching and your buttermilk is warm.

**To perform the window pane test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

***How to know when your rolls are done proofing - Perform a "poke" test! Gently press your pointer finger into the dough and if it leaves an indentation, then it's ready for the oven. If the dough bounces back immediately, then it’s not ready.

****If your ganache seizes or is not fully incorporated, your cream probably wasn't hot enough. Microwave the ganache in 15 second intervals, mixing in between until fully incorporated. If your ganache is lumpy, strain through a fine sieve.

Prep Time: 30 Minutes
Cook Time: 25 Minutes