Recipe slightly adapted by Cloudy Kitchen
You’ll fall in love with every layer of deliciously sweet and addictive Brioche Knot. It’s beautifully swirled and topped with Dulce De Leche & mixed nuts. Follow my step-by-step photos and helpful tips for the best results.
LET’S TALK ABOUT… Brioche!
Today’s Brioche Knot with Dulce de Leche is spiked up with some vanilla & muscovado sugar. We sprinkle it with mixed nuts and flaky sea salt to get that extra flavor boost and nice crunch!
Brioche is rich and delicious on its own, but once you add swirls of Dulce de Leche, it’s downright addictive.
Brioche knots go great with a cup of coffee for breakfast, or as a mid-morning snack. You get the gist; there really is no bad time for brioche.
Am I right, or am I right?
How To Make Brioche knot
While a brioche knot may look a little intimidating, follow these simple steps for a perfect brioche knot every time.
- Make a brioche dough. This is a soft, rich and very buttery yeast dough
- Let the dough rise. Let the babka dough rise in a warm environment until (roughly) doubled in size. Leave it alone, watch it grow!
- Punch down the dough. This helps to release the air bubbles. You’ll be left with super soft and supple dough to work with.
- Roll them out. Spread with Dulce De Leche & mixed nuts.
- Shape the brioche knot. Be sure to read the instructions.
- Bake. The only thing better than eating a brioche knot is smelling a brioche as it bakes– just wait until you experience that.
Tips For Brioche Dough
You can make this dough the night before, and give it its first rise overnight in the fridge. Then the next day all you need to do is roll it out, fill it, then roll it up and shape, before giving it its second proof before baking.
Depending on the weather the dough may need a little bit more liquid – add this a teaspoon at a time in the first kneading stage if it is having a hard time forming a soft dough.
This Is A Rich Dough
We use a rich dough for this brioche, which means that it’s prepared with fat like milk, butter, and eggs. Rich doughs make soft breads such as Chocolate Babka.
- Milk. Liquid activates the yeast.
- Yeast. To rise
- Sugar. Sugar feeds the yeast, increases its activity, and makes the dough tender.
- Butter. It gives us a rich and flavorful dough.
- Eggs. Providing structure and flavor.
- Salt. Flavor boost.
- Flour. Gives our dough structure
Mixed Nut & Dulce de Leche Brioche Knot
- Standing mixer
- Small bowl
- Parchment-lined baking sheet
- 9" cake tin – (22-23 cm)
- Baking tray
- 2 & 1/4 tsp Active dry yeast
- 200 g Whole milk, lukewarm
- 50 g muscovado sugar, or dark brown sugar
- 565 g All-purpose flour
- 1 tsp Salt
- 2 eggs, room temperature
- 1 tsp Vanilla bean paste (eventually vanilla extract)
- 115g Unsalted butter, at room temperature
- 65 g Hazelnuts
- 65 g Walnuts
- 65 g Pecan nuts (optional)
- 150 g Dulce de Leche
- 2 tsp Flaky sea salt
- 1 egg whisked with 1 Tbsp water
- Flaky Sea salt to finish (optional)
- Combine the yeast, milk and 2 Tbsp of the muscovado sugar in a small bowl. Mix well, and put aside for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine.
- Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low speed for 2-3 minutes, until the dough is starting to come together.After this step, I did everything with my hands, totally optional and is up to you.
- It may look slightly dry but don't worry – it will mix together nicely in the next steps. Increase the mixer speed to medium speed, and mix for another 10 minutes, until the dough is soft and smooth. (If you're working by hand, knead the dough for 10 mins, until it feels soft & smooth)
- Reduce the mixer speed to low, and add the butter piece by piece, waiting until it is fully incorporated into the dough before adding the next piece. (Same steps apply if you're kneading)
- Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Transfer your dough to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 – 1 1/2 hours. Or overnight in the fridge.
FILLING AND ASSEMBLY
- Preheat your oven to 350˚f / 180˚c. Place the nuts on a sheet pan, and roast for 10 minutes, shaking the tray often (Try every 2 mins). Remove from the oven and allow to cool, then, if necessary, place all your nuts in a tea-towel and rub to discard the skin. Chop the nuts roughly and set aside.
- Layout the dough on a lightly floured surface. Roll the dough out into a 16" x 24" (40 x 60cm) rectangle. Using a palette knife, spread the surface of the dough with the Dulce de Leche, and then sprinkle with the chopped nuts and flaky sea salt.
- Starting from the long side of the dough, roll up the dough into a tight spiral like a log. Place on a parchment-lined baking sheet, curving the sausage a little if needed. Cover with plastic wrap, and chill in the fridge for an hour.
- Line your cake tin, springform pan with parchment paper. On a lightly floured surface, straighten out the chilled sausage of dough. Using a sharp knife, cut it lengthwise (babka style), leaving a small section approximately 4 – 5 cm (1 1/2 inches long) intact at one end. Turn the halves carefully so the filling is exposed. Cross the dough halves over each other like a braid, then repeat the process until you have a long, twisted piece of dough.
- Cross one end of the twist over the other, and tuck the ends under, forming a knot. Gently shape into a round if needed. Transfer to your prepared cake tin/springform pan. Cover lightly with plastic wrap, and leave in a warm place to rise for 1 – 1 1/2 hours, or until puffy. While the bread is rising, preheat the oven to 350˚f / 180˚c.
- Brush the knot with egg wash, and sprinkle with additional flaky sea salt. Bake for 35-45 minutes, until golden brown and baked throughout, and registering 200˚f / 95˚c. Cover with tinfoil in the last 10 minutes if necessary. Remove from the oven and allow to cool slightly. Serve warm or at room temperature. Reheat leftovers in the microwave before eating.
Refrigerate the dough overnight or for up to 2 days, then remove from the fridge & continue with ‘FILLING AND ASSEMBLY‘. OR freeze dough for up to 2 months, then allow to thaw overnight in the fridge and continue with ‘FILLING AND ASSEMBLY‘.
You can either freeze the prepared brioche dough before baking or freeze the freshly baked Brioche knot.
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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.