Fluffy brioche with hazelnut cream: perfect for a special breakfast!

published on 23 December, 2020 at 14:30

INGREDIENTS

For the dough:

630g (5 cups) Flour

2 Eggs

200ml (0.82 cup) Milk

90g (0.4 cup) butter

7g Yeast

80g (0.4 cup) Sugar

3g (1/2 tsp) Salt

200g (0.6 cup) hazelnut cream

To charge:

50g (0.6 cup) hazelnuts

For coating:

2 egg yolks + 1 tbsp milk

METHOD

Mix eggs, sugar, melted butter, milk, yeast and leave to stand for 5 minutes, then add salt to the flour and combine with the previously prepared mixture.
Knead the dough, cover it with cling film and leave it to rise for 2 hours.
Then arrange the dough as in the video, coating it with hazelnut cream. Leave to stand for another 20-30 minutes, covered with cling film. Then coat the dough with a mixture of egg yolks and milk, sprinkle with hazelnuts and bake at 180 degrees for about 25 minutes. Preheat the diameter.

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