Nutella brioche experiment
Hello bread entusiasts i am triying to make a brioche but i want to substitute some of the butter for nutella
Reading the ingredients of the nutella have by portion 50% sugar and 30% fat and my recipe for brioche calls for every 100 grams of flour 75 grams of butter and 25 grams of sugar (i am not listing eggs milk jeast and salt is not relevant at this point) if i wanted tu add the nutella i have tu rest the quantitie of fat and the quantitie of sugar from my recipe acording to the weight of that in the amount of nutella i wanted to add Ej:
If i want to add for every 500 grams of flour 150 grams of nutella the calculation have to be
500 grms flour
125 grams sugar
375 grams butter
but if i add the nutella i have to rest of the main recipe
sugar 75
fat 50
in that case the recipe is
500 grams flour
150 grams nutella
50 grams sugar(the nutella have the other 75 grams)
325 grams butter(nutella have the other 50 grams)
I am right? and mabye i have to adjust any of the eggs or milk in the recipe because i dont know if the nutella add some kind of liquid to de dough
but may I suggest making the brioche without the Nutella and spreading the Nutella on the sliced brioche or warm it and dribble over the baked brioche as a topping. Nutella is thick strange sweet stuff and doesn't take well to diluting, I've found it best concentrated as a topping or spread. Even stretched in cinnamon type rolls it tends to loose much of its flavour when baked. I just haven't had the success with it that I had pictured in my mind. It looks pretty though but don't expect the dough to taste like Nutella.
Once I made a rye bread with a big gob of Nutella thrown in and it came out great. Curious to see the brioche version.
Thanks i think i going to try mabye dosent taste to much to nutella but i going to add some in the middle and make a ball ii want the mini brioche crench stile with nutella in the middle i going to share the result when are ready