Tear and Share Brioche Made with KITKAT®
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Brand
Featuring a fluffy brioche dough filled with the beloved flavour of KITKAT® Sauce and topped with chopped hazelnuts for added texture, this Tear and Share Brioche made with KITKAT® is a crowd-pleaser.
A sweet treat that is sure to appeal to a wide range of customers, particularly a younger audience and families, the familiar taste of KITKAT® makes this Tear and Share Brioche a perfect menu choice for cafes and quick service restaurants.
Perfect for sharing with friends and family - whether it's for breakfast, brunch, a sweet snack, or a dessert option - the combination of the fluffy brioche, the rich and creamy KITKAT® Sauce, and the nutty hazelnuts create a taste experience that will leave your customers wanting more.
Add a touch of nostalgia and indulgence to your menu with our Tear and Share Brioche made with KITKAT®. A truly irresistible treat that will attract younger generations, families, and KITKAT® fans alike. Explore more menu ideas and inspiration in our dedicated section.
- 400g Strong flour
- 50g Caster sugar
- 3g Salt
- 120ml Skimmed milk
- 10g Dried Yeast
- 45g Butter, softened
- 100g eggs (2)
- 40g KitKat® Sauce
- 40g KitKat® Sauce
- 20g Chopped Hazelnuts
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1Preheat the oven to 175°C (350°F).
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2In a saucepan, gently heat the skimmed milk until it simmers. Remove from heat and add the dried yeast. Allow it to bubble slightly.
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3In a mixing bowl, combine 3/4 of the strong flour, caster sugar, and salt. Pour the milk and yeast mixture into the bowl, then add the softened butter and eggs. Mix well until a sticky dough forms.
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4Gradually add the remaining flour, bit by bit, and continue mixing until the dough becomes smooth and elastic. Cover the bowl with cling film and let the dough prove for 1 hour, or until it doubles in size.
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5On a floured surface, roll out the dough into a rectangle shape. Spread the KITKAT® Sauce evenly over the dough, leaving a small border around the edges.
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6Starting from one of the longer sides, tightly roll up the dough into a log. Using a sharp knife, slice the log into individual rolls, about 2-3 cm thick.
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7Arrange the slices in a lined baking tray, leaving some space between them for expansion.
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8Bake in the preheated oven for approximately 30 minutes, or until the brioche turns golden brown on top. Once baked, remove from the oven and let it cool slightly.
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9Drizzle additional KITKAT® Sauce over the top of the brioche, and sprinkle with chopped hazelnuts for added flavour and texture.
Each portion typically contains:
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1165 kJ 277 kcal |
9.1 g | 3.4 g | 9.9 g | 0.38 g |
| 17%* | 13%* | 17%* | 11%* | 6%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Energy per 100g: 1429 kJ / 343 kcal
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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Typical Values |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1576 kJ 375 kcal |
1165 kJ 277 kcal |
2000 kcal |
14% |
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Fat |
12.3g |
9.1g |
70 |
13% |
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of which: saturates |
4.6g |
3.4g |
20 |
17% |
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Carbohydrate |
54.3g |
40.1g |
260 |
15% |
|
of which: sugars |
13.4g |
9.9g |
90 |
11% |
|
Fibre |
2.0g |
1.5g |
- |
- |
|
Protein |
10.7g |
7.9g |
50 |
16% |
| Sodium | 0.21g | 0.15g | 2.4 | 6% |
|
Salt |
0.51g |
0.38g |
6 |
6% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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