{"id":4587,"date":"2024-08-20T21:56:50","date_gmt":"2024-08-20T21:56:50","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=4587"},"modified":"2025-02-25T14:37:32","modified_gmt":"2025-02-25T14:37:32","slug":"nutella-brioche-bows","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/nutella-brioche-bows\/","title":{"rendered":"Nutella Brioche Bows"},"content":{"rendered":"\n

These Nutella Brioche Bows are just about the cutest thing you can make with bread! The dough is the same as my cinnamon roll dough, meaning it is fluffy and so soft and pairs perfectly with lashings of warm Nutella. These are definitely best served warm with a dusting of powdered sugar! <\/p>\n\n\n\n

Fluffy dough married with Nutella is always a winner in my book. These sweet rolls are a gorgeous treat for a brunch with friends\/family, to start your weekend, to serve to your partner\/girl squad or simply to give yourself that self love you deserve! In this recipe, we cover discs of dough with Nutella before folding into the cute bow shapes!<\/p>\n\n\n\n

These are a fabulous bake when you want to make something a little more exciting than a standard cinnamon roll! I find working with dough to be such a joy and the outcome always so rewarding. If you\u2019re looking for a fun bake to make for a brunch, this is it! <\/p>\n\n\n\n

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TIPS FOR MAKING GREAT Dough<\/h3>\n\n\n\n

Making sweet rolls that are fluffy, soft, and full of flavor is so fulfilling. Whether you are a seasoned baker or trying your hand at this bake for the first time, these tips will help you create the perfect sweet roll every time.<\/p>\n\n\n\n

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  1. Use Quality Ingredients<\/strong>
    Start with fresh, high-quality ingredients. Use active dry yeast or instant yeast that hasn’t expired. For flour, all-purpose or bread flour can give you the best texture. Don’t skimp on the lemon curd either.<\/li>\n\n\n\n
  2. Proof Your Yeast<\/strong>
    If using active dry yeast, make sure it’s alive and active by proofing it. Mix the yeast with warm water (around 110\u00b0F) and a pinch of sugar and wait for it to bubble. This will ensure that your rolls rise properly.<\/li>\n\n\n\n
  3. Opt for Full-Fat Dairy<\/strong>
    Full-fat milk, butter, and eggs will add richness and tenderness to your dough. The fat content is crucial for the texture of the cinnamon rolls.<\/li>\n\n\n\n
  4. Don’t Rush the Dough<\/strong>
    Allow the dough to rise in a warm, draft-free environment until it’s doubled in size. This might take about 1-2 hours depending on the temperature of your kitchen. Be patient \u2013 it\u2019s worth the wait.<\/li>\n\n\n\n
  5. Roll the Dough Evenly<\/strong>
    When rolling out the dough, aim for an even thickness to ensure uniform baking and spirals. Use a rolling pin and maybe a ruler to measure the thickness.<\/li>\n\n\n\n
  6. Get the Filling Right<\/strong>
    Spread in an even layer across the dough. The layer might look thin, but once rolled up it’s just right! Otherwise, it can all leak out when slicing.<\/li>\n\n\n\n
  7. Slice with a Sharp Knife and Secure Folds<\/strong>
    For clean cuts, use a large, sharp knife. Seal each fold you make by brushing with a little milk.<\/li>\n\n\n\n
  8. Don\u2019t Overcrowd the Pan<\/strong>
    Give your rolls enough space to expand. They will expand a fair amount in the oven so space apart and bake in batches.<\/li>\n\n\n\n
  9. Bake Until Golden Brown<\/strong>
    Keep an eye on the rolls as they bake and remove them from the oven once they’re just golden. Overbaking can lead to dry rolls.<\/li>\n<\/ol>\n\n\n\n

    INGREDIENTS REQUIRED <\/h2>\n\n\n\n

    There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a large baking tray to bake these, lined with some greaseproof paper.\u00a0<\/p>\n\n\n\n