The brioche is a really lovely sweet, leavened bread, perfect to fill with either sweet or savoury ingredients thanks to its perfectly balanced dough which is half way between a cake and a bread. In fact, the dough has some sugar in it, but not an excessive amount - a detail that makes the brioche really versatile. You can make it in any shape you prefer, from many small ‘croissants’, or a single plaited loaf, or, as we have done, making it with numerous twisty curls, giving a beautiful shape as well a gorgeous taste. This version with Nutella is, of course, irresistible to everyone, big or small.
Mix the flours, then add the yeast, sugar, butter, milk and eggs. Mix well until you have a smooth, elastic dough; shape into a ball. Cover with a cloth, and let rise until it has doubled in volume. After it has risen divide the dough into four which you then roll out into four circles of the same diameter. Spread the first disc with Nutella, then place the second on top, again spread with Nutella, superimpose the third, repeat with Nutella and finally finish with the fourth dough circle. Now make some cuts into the cake, starting from a point a few centimetres from the centre towards the outer rim, leaving the centre portion intact. Make 16 cuts in total. At this point, taking two sections at a time, lift them and twist them towards the outside of the pair. Place them back on the base, and seal the ends by turning them underneath. Let the cake rise for another half an hour, then brush with milk and bake at 180°C for 25 minutes.
Taking two sections at a time, lift them and twist them towards the outside of the pair. Then seal the ends by tucking them under