Sliced brioche with Nutella^® and candied citrus fruits

METHOD

1. 

   STEP 1

   On the work surface, make a pile of the 00 flour, in the middle add the brewer's yeast which you previously crumbled and dissolved in water. Knead together to create a homogenous, smooth mixture.

2. 

   STEP 2

   Put it aside to rise for 40 minutes, covered with a tea towel. Afterwards, mix again adding the Manitoba flour, 5 egg yolks, the butter (after it has been melted and then allowed to cool), sugar, milk, candied citrus fruits and a pinch of salt. Knead the dough to homogenise everything, then cover it with a tea towel and let it rise for another 2 hours.

3. 

   STEP 3

   After the necessary time has passed, briefly knead the dough once again on the floured work surface. If you intend to use it for one single brioche, put it in a buttered and floured mould approximately 10 cm deep and 18 cm in diameter. Brush with some milk and bake in a pre-heated oven at 180°C for 10 minutes and then at 160°C for another 20 minutes. Cut the brioche into slices and garnish with Nutella^® and candied citrus fruits.