Chocolate-hazelnut rolls

Chocolate-hazelnut rolls - Lilie Bakery
Chocolate-hazelnut rolls - Lilie Bakery
Chocolate-hazelnut rolls - Lilie Bakery

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!

Chocolate-hazelnut rolls - Lilie Bakery
Chocolate-hazelnut rolls - Lilie Bakery
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5 on 3 votes

Chocolate-hazelnut rolls

Ideal for snacking!
Preparation1 h
Baking8 min
Quantity: 15 parts

Ingredients:

  • 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

Preparation:

  • 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.

Notes:

To be enjoyed warm or cold.
Cover with a tea towel so that the buns do not dry too quickly.
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Plaque cuisson perforée
Moule rectangle 30cm
Robot pâtissier artisan Kitchenaid
Spatule coudée
Plaque cuisson perforée
Moule rectangle 30cm
Robot pâtissier artisan Kitchenaid
Spatule coudée
Plaque cuisson perforée
Moule rectangle 30cm
Robot pâtissier artisan Kitchenaid
Spatule coudée

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6 comments

  1. Reply

    LadyMilonguera

    April 3th

    Super delicious these rolled brioches!

  2. Reply

    Floriane

    April 3th

    La Nocciolata, I have been using it for a long time, it is exquisite! and this brioche too, very tasty and that's what we need at the moment.

  3. Reply

    Ange

    April 6th

    Recipe tested and widely validated! My god as well, warm, hot and cold it was a killer

  4. Reply

    L&T

    April 11th

    Yum this killing! it makes me want

  5. Reply

    Prescilla

    April 19th

    Hello!
    Is it possible to do it without a robot?
    The thank you box

    • Reply

      Lilie bakery

      April 23th

      Hello, yes it is possible without a robot, it will be necessary to knead by hand :)

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