FFWD – Brioche and Nutella Tartine

Brioche dough, braided and ready for its final rise.

A month ago, the rest of the French Fridays gang presented their posts on Dorie’s brioche recipe. I missed out on that, but this week’s recipe turned out to be the perfect excuse to catch up. I chose to use Dorie’s bonne idée for this recipe, rather than making the bubble-top rolls. A loaf works much better for tartines, after all. I also wanted to make braided loaves, just because I think they look so lovely.

Brushing the loaves with egg wash, before sliding them into the oven.

Brioche is one of those breads that intimidate home bakers, me included. But, with the help of a sturdy stand mixer, all things are possible. When it comes to bread, anyway. The only other obstacle to brioche success is my penchant for doing things at the last minute. I’m usually one of the last to post my link on the French Fridays site and it’s not just because I’m on the west coast. This time I forced myself to plan ahead.

Making brioche, aside from the worries about overheating the stand mixer during the ten-minute kneading process, is pleasantly slow. Once the dough’s first rise is done, it’s put into the refrigerator and deflated at intervals until the yeast gives up. After an overnight rest, it’s shaped and then left at room temperature to warm enough for the yeast to become active again. After that final rise, into the oven it goes.

Baked, cooled, and ready to eat.

What you get for your patience is a light, eggy, buttery loaf, with a rich yeastiness that’s a result of holding back the dough’s rise for so long. It’s just made for tartines (and French toast, too).

Slices of brioche, brushed with melted butter, ready to slide into the oven.

A tartine is an open-faced sandwich, usually with a decadent topping. I think this Nutella tartine qualifies. The slices of bread are brushed with melted butter, then toasted under the broiler. Mine got a little too toasted around the edges, but not enough to affect the taste.

Melting the Nutella.

This tartine starts with a layer of bitter orange marmalade, then streaks of warmed, softened Nutella are added on top. It’s finished with chopped hazelnuts (which I skipped) and some sea salt.

Marmalade-d, Nutella-d, and salted.

Apparently, a slice of bread with Nutella is a traditional after-school snack in France. With Dorie’s additions, I’m sure many parents might be tempted to keep these tartines all to themselves.

On the plate, just about to disappear.

You can find many other blogged descriptions of these recipes here: Bubble-Top Brioche Rolls and Nutella Tartine

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21 thoughts on “FFWD – Brioche and Nutella Tartine

  1. Your brioche loafs look perfect, great idea to make them in a braid form. I really struggled with that recipe, primarily because I seem to be the only Dorista without a standing mixer. But regardless of the reason, for now I will be happy to buy my brioche from the local bakery and call it a day. Which made my tartines a cinch to make. This barely even qualified as a recipe, more just an assembly job. But darn a darn tasty one.

  2. Your brioche is a work of art- I have saved 1/2 of my brioche dough prepared several weeks ago to do this nutella tar tine; perhaps I will be brave & attempt those luscious braids! Thank you for the inspiration.

  3. Perfect and beautiful…Nice catch-up baking. The tartines must have tasted especially terrific with freshly baked bread. I agree with above, your brioche is a work of art.

  4. Oooo it never occurred to me to make braided bread in a loaf tin. After seeing how pretty yours turned out, I have to try it soon! Your tartine looks great and your comment about parents keeping the snack to themselves definitely made me smile. 🙂

  5. I love your brioche loaves. Did you use regular-sized loaf pans? When we did this one, I made rolls because I thought my loaf pans wouldn’t make good loaves. Yours filled out the pans so perfectly. I wasn’t wild about the tartines, but nothing is more satisfying than delicious homemade bread.

  6. Thanks, everyone! Braiding the loaves was really easy – just rolled out three equal portions of dough to the right length, using my hands.

    Betsy – the pans were a tiny bit longer than those called for, but not quite as large as standard pans, so I thought I could get away with it.

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