Epicurious: Nutella pull-apart Brioche

Nutella pull-apart Brioche

- Brioche Dough -
520g Bread Flour
100g Sugar
1 tsbp Salt
20g Non-Fat Dry Milk Powder (0.176 oz)
12g Instant Yeast (0.106 oz) - a little less than 1 tsp
1 Beaten Egg
280ml Warm Water (2.37 fl oz)
60g Butter (0.529 oz)
Bread Flour for dusting

- Filling -
Chocolate chips or Nutella

Part I:
1. Heat water to 100-110 F and add yeast and sugar. Let stand for around ten minutes.
2. Combine remaining bread ingredients in a bowl and add yeast. You'll probably have to add some more flour.
3. After you've added enough flour so that it isn't terribly sticky kneed it for 10-20 min. on a floured surface. Add more flour as needed, then incorporate the butter.
4. Lightly grease the bowl and place the dough back in it, turning it over once to moisten the top. Cover and let stand in a warm place for 2 hours. Dough should at least double in bulk.
5. Punch dough and kneed lightly for 10 min. Weigh them and shape into equal size balls.

Part II:
6. On a lightly floured work surface, use a rolling pin to roll the dough out. (12" x 20")
7. Slice the dough vertically into strips and spread the filling of choice on to the strips of brioche dough. Be generous.
8. Stack the strips, and slice the dough strips to equal sized dough squares.
9. Arrange the dough squares in a tin of your choice and allow it to double in size, before egg wash.
10. Place a rack in the center of the oven and preheat to 350F/170C, bake for 12-18 minutes. You might need to cover the pan with aluminium foil to allow thorough cooking, without burning the top.