Czelli recipe · Brioche
Chocolate-loaded sour cherry brioche
No ratings yet — be the first!Soft, pull-apart brioche dough meets creamy hazelnut spread, cocoa and juicy sour cherries. With the Czelli Pull-Apart Brioche flour mix you can make a striking, festive braided brioche at home.
- Proving
- At least 30 min + 60 min
- Baking
- In an oven preheated to 180 °C, then at 165 °C
- Baking time
- About 35–40 min
Method
8 steps- Knead the dough ingredients well by hand or by machine, then cover and prove in a warm place for at least 30 minutes.
- Then divide the dough into 3 equal pieces and roll each one into a rectangle.
- Spread the rolled-out dough with Nutella or hazelnut spread, dust with sweetened cocoa powder, then scatter over the sour cherries.
- The cherries can be fresh, preserved or frozen. It is important that they are thawed and squeezed free of their juice, so they do not make the dough soggy.
- Roll up the filled sheets one by one to get 3 logs, then braid them into a three-strand brioche.
- Place it in a tin lined with baking paper, cover and prove for about 60 more minutes.
- Then brush the brioche with egg, put it into an oven preheated to 180 °C, and bake at 165 °C for about 35–40 minutes.
- Let it cool completely, then slice and enjoy.
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