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Patrick S

Patrick S

7 hours ago, Panaderia Canadiense said:

 

I would love to know how that's formed, if it's just slashing or if there's some folding/flipping involved.  It's gorgeous.

 

Thank you! Brioche dough is divided into 4 portions, and rolled into thin discs about 12" in diameter. The discs are layered with warmed Nutella. Cuts are made radially, dividing the disc into 16 slivers. Taking the ends of two adjacent slivers, rotate each 360 degrees in opposite directions. Repeat for all the slivers. Then, take each pair of slivers, rotate an additional 90 degrees so the long edges fave each other, and pinch these edges together. Some versions skip the last rotation and pinching. Link to recipe with photos

Patrick S

Patrick S

4 hours ago, Panaderia Canadiense said:

 

I would love to know how that's formed, if it's just slashing or if there's some folding/flipping involved.  It's gorgeous.

 

Thank you! Brioche dough is divided into 4 portions, and rolled into thin discs about 12" in diameter. The discs are layered with warmed Nutella. Cuts are made radially, dividing the disc into 16 slivers. Taking the ends of two adjacent slivers, rotate each 720 degrees in opposite directions. Repeat for all the slivers. Then, take each pair of slivers, rotate an additional 90 degrees so the long edges fave each other, and pinch these edges together. Some versions skip the last rotation and pinching. Link to recipe with photos

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