Hazelnut Star Brioche
Since we moved to Moab, UT I believe I have been baking a Brioche every weekend.
It’s fairly simple, you only need 7 ingredients and of course, a bit of time.
I have been doing Thida‘s Enriched Sweet Dough Recipe for years now. I love it. At every first bite, everyone says “that is so good”, and it is, that is the reason I am sharing it with you.
If you do not have the time for proofing, you can simply let it rise overnight. However, you are going to wait that the dough is back to room temperature before baking (1 to 2 hours).
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Hazelnut Star Brioche
Equipment
Ingredients
SWEET ENRICHED DOUGH
- 1 cup (250 g) milk (Warm)
- 4 tbsp (60 g) butter (Softened)
- 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) salt
HAZELNUT PREPARATION
- 1/2 cup hazelnut spread
- 1 egg yolk
- 1 tsp milk
Instructions
SWEET ENRICHED DOUGH
- In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm.
- Place the flour, sugar and active dry yeast in the bowl of a stand mixer. Mix together.
- Then, add the milk mixture, egg and salt. Mix with a dough hook for about 2 minutes on low (Speed 2 on Kitchen Aid).
- Increase speed to the next highest and mix for another 5-6 minutes (Speed 3 on Kitchen Aid).
- Scrape the dough out on the Roul'Pat and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 2-3 hours, at room temperature, until double in size.
HAZELNUT PREPARATION
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Take your dough out of the bowl, remove the air and slice it in two (You can weight them both onto a scale to have the same weight as well ).
- Roll out the dough into a big circle onto your Roul'Pat, and transfert it onto your bonMAT™.
- Spread the Hazelnut (not too thickly) from the middle outwards. This helps to avoid the dough stretching back into itself.
- Roll out your second dough into the same circle size onto your Roul'Pat, and gently flip it to cover the your hazelnut one.
- With your cake server knife, prepare the division of your brioche into 4 quarters, then each quarters into two and so on, until you have 16 strands.
- Place a cup face down, in the center to leave a small imprint. This will be the line you will slice your dough.
- Take one strand and twist it 2-3 times. Pinch the ends together. Then, take a second one and twist it the opposite way and pinch the ends together. Repeat until all the strands have been twisted.
- (Optional) You can either leave your Brioche on the bonMAT™ for its second rise. Or you can gently flip it into the Grande Round Flexipan® Mold like I did. This will control its shape while its rising.
- Let your Star Brioche rise for another 45 minutes at room temperature. It will double its size again.
- 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 Brioche from 18min)
- Once your Star Brioche is out of the oven, let it cool down for about 10min. Then, slide it onto a serving tray. Serve, Share and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
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