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.
Par Lilie bakery
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