Hazelnut Star Brioche
If you love butter, you will fall in love with this Star Brioche. Spread it with some hazelnut, give it a few twists and share!
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
Nutrition Facts
Hazelnut Star Brioche
Amount Per Serving (16 g)
Calories 208
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 310mg13%
Potassium 101mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 62IU1%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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