Chocolate-hazelnut rolls

In terms of comfort food recipes, I can clearly say that we haven't invented anything better than brioche! And these chocolate-hazelnut rolls are no exception to the rule... It's hard to limit yourself to just one slice per person. I would say that the number 1 tip for making a successful brioche is... to simply take your time. And that's a good thing, because right now, we have plenty of time!

A brioche is generally a first (long) rise and a second before baking. For this recipe for chocolate-hazelnut rolled brioches, I opted for a first rise with the oven off at 30°, covered with a damp cloth. After an hour, the dough had doubled in volume. For the second rise, 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 the final baking in the oven.

In terms of the flavors of the filling, I opted for something classic - but still very delicious! - with ingredients that we generally have in our cupboard: whole hazelnuts, dark baking chocolate, hazelnut spread (I love the Hazelnut, the famous organic spread... Those who know it know what I'm talking about! It's the one I used here).

No refined sugar for this recipe (you know, I now try to reduce or even eliminate refined sugar in each recipe by finding healthier alternatives), I opted for honey here: 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! Don't hesitate to post your creations and tag me on Instagram (@liliebakery) so I can see them!

Chocolate-hazelnut rolls

5 on 6 votes

Ideal for snacking!

Amount : 15

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Prepare in advance 1 time h

Cook time 8 minutes min

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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 all-purpose 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

Prepare in advance 

• 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.

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