Chocolate Hazelnut Brioche Knots
Today marks the Wedding Anniversary of Mom and Dad. They got married on June 13th 1978 in a small Village called Saint-Paul-de-Vence in France. I was born two years later, lucky me đ Even though, my Dad is no longer with us, I still like to celebrate on that day. Of course, it is a very special day to me.
Thidaâs Sweet Enriched Dough recipe has been part of my kitchen for years now (@thida.bevington). Hence, I have taken the habit to prepare these knots at the beginning of the weekend to enjoy Sunday morning. And what a treat!
I am sure you are going to fall in Love working this dough. Especially if you proof it in the refrigerator once it has been rolled.
Enjoy & Bon AppĂŠtit!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate Hazelnut Brioche Knots
Equipment
Ingredients
SWEET ENRICHED DOUGH
- 1 cup (250 g) milk (Lukewarm)
- 4 tbsp (60 g) butter (Melted)
- 4 cups (500 g) bread flour
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) active dry yeast
- 1 egg (Beaten)
- 2 tsp (10 g) sea salt
HAZELNUT FILLING
- 1/2 cup (150 g) hazelnut spread (I used Nutella)
- 1 egg yolk
- 1 tsp (5 g) milk
Instructions
SWEET ENRICHED DOUGH
- In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside.
- Place the flour, sugar and active dry yeast in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
- Add the warm milk mixture, egg and sea salt. Mix with a dough hook for about 2 minutes on the second lowest setting of your standmixer.Â
- Increase speed to the next highest setting and mix for another 5 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
- Scrape the dough out onto the Roul'Patâ˘Â and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1hr30min in a turned off preheated oven (100F/37C). It will double in size.
HAZELNUT FILLING
- Once the dough has doubled, roll out the dough into a big rectangle onto your Roul'Patâ˘.
- Spread the hazelnut (not too thick) over the middle third of the rolled out dough.
- Fold over one third and spread your Hazelnut Spread again.
- Fold over the last third and gently roll out again to size it into a rectangle. Now slide your Roul'Pat⢠onto your perforated tray, gently fold the sides and place it in the refrigerator to let the dough harden for about 30-45min.
- Then, take your dough out of the refrigerator, slide your Roul'Pat⢠back onto your working station, roll your dough into a bigger rectangle. And cut into 10-12 equal rectangles.
- Take one section and cut into 3 lengths joined at the top. Do a 3 strand plait. Pinch the ends together. Then, roll up like rolling up a cinnamon roll to make a ball shape.
- Place the Large bonMATâ˘Â on the top of your Large perforated baking sheet.
- Place your rolls (well apart) on you bonmatâ˘Â and either let them rest for another 30min at room temperature or place them back in the refrigerator (covered) overnight, which is what I usually do.
- Once ready, remove from the regrigerator about 30mins to one hour before you want to eat them.
- Preheat oven at 350F/180C.
- Mix the egg yolk and milk together and brush the rolls over.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 15min)
- Once your rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy! Bon AppĂŠtit!
Video
Special Notes
Nutrition
