As far as the cuddly recipe is concerned, I can clearly say that we haven't invented better than the brioche! And these chocolate-hazelnut rolls are no exception to the rule ... Difficult to limit yourself to one part per person. I would say that the number 1 tip for making a brioche is… just take your time. And that's good, since at the moment, we have time!
A brioche is generally a first (long) shoot and a second before baking. For this chocolate-hazelnut rolled brioche recipe, I opted for a first push in the oven at 30 °, covered with a damp cloth. After an hour, the dough had doubled in size. For the second growth, after shaping, a beautiful ray of sunshine did the rest! Overall you shouldn't be in a hurry, expect to do other activities between preparing your dough and final baking.
When it comes to the flavors of the garnish, I opted for the classic - but still very tasty! - with ingredients that you usually have in your cupboard: whole hazelnuts, dark chocolate pastry, hazelnut spread (favorite for the Hazelnut, the famous organic spread… Those who know it know what I'm talking about! This is the one I used here).
No refined sugar for this recipe (you know, I now try with each recipe to reduce or even eliminate refined sugar by finding healthier alternatives), I opted here for honey: the advantage is that 'it deliciously perfumes the brioche dough… You can also opt for agave syrup.
Let's go for the recipe, I hope you like it! Do not hesitate to post your achievements and tag me on Instagram (@liliebakery) so I can see them!
- 250 ml warm milk
- 2,5 cc dry baker's yeast to rehydrate
- 80 g soft melted and lukewarm butter
- 2,5 cs liquid honey
- 1,5 cs natural vanilla extract
- 1 oeuf
- 500 g flour
- 1 this salt
- 5 cs spread
- 40 g softened butter
- 1 cs flour
- 45 g dark crushed pastry chocolate
- A handful of hazelnuts
- 1 Egg yolk
- Agave syrup to top off the oven
- Start by activating the yeast by pouring it into the bowl of warm milk, cover with a cloth and store in a warm place for 10 minutes.
- In a bowl, combine the flour and salt. In another container (or bowl of the food processor), combine the melted butter, honey, milk and vanilla extract.
- Gradually incorporate the dry ingredients, in 3 batches, while mixing (flat mixer of the food processor). Add the lightly beaten egg then install the dough hook. Knead low / medium speed for about 8 minutes: the dough should become elastic and come off the bowl well. Cover with a damp cloth in a warm place or like me in an off oven preheated to 30 °. Let the dough grow until it doubles in size (1 hour or more).
- Then roast the hazelnuts by placing them on a baking sheet for 5 minutes at 180 ° traditional heat. At the exit of the oven, remove the skin of the hazelnuts by rubbing them with a cloth (be careful not to burn yourself) then crush them.
- Prepare the filling: in a bowl, combine the spread, the flour and the softened butter. Homogenize everything well.
- On the floured work surface, roll out the brioche dough by making a rectangle measuring approximately 42cm x 28cm. Then cover with the filling using a spatula, then distribute the pieces of crushed chocolate and the crushed roasted hazelnuts (keep a little for decoration after cooking).
- Then roll the rectangle in its width to form a roll, then cut into 15 pieces using a good ceramic knife. Place each piece flat in a 30x20cm rectangular mold prepared with baking paper. Cover with a tea towel and let rise again for 20 to 30 minutes. The pieces should touch each other after this second push.
- Preheat the oven to 200 ° traditional heat, coat each piece with a mixture of egg yolk and water. Bake for 8 minutes or until a nice golden color. Out of the oven, with a brush, cover with a little agave syrup for the shiny side and sprinkle with the rest of the crushed hazelnuts.
Cover with a tea towel so that the buns do not dry too quickly.