Hello foodies!
Discover our recipe for Hazelnut Brioche, a delicious and soft pastries that you will love to devour this winter.
For a change from the inevitable cinnamon brioche, we are taking you to our German neighbors to have you try the Nusszopf. This hazelnut brioche is a traditional recipe extremely appreciated for its supple texture, its slightly sweet brioche but above all for its hazelnut spread.
This pretty braid will keep for 4-5 days. You can enjoy your pastries for breakfast or brunch, with a hot drink, or share them with your family during a delicious snack.
If you are looking for other ideas for pastries you will love our Alsatian Mannele recipe.
This braided brioche was made by Caroline @bigot_caroline our partner blogger!
For this recipe you will need:
14.90 €
13019
15.90 €
12107
10.50 €
10039
2.99 €
11819
Hazelnut Brioche Recipe
Preparation: 45 minutes min
Cooking time: 30 mins
Rest: 5 hours and 15 minutes
Total time: 1 hour
Number of people: 6 people
Preparation of the brioche
1) Ingredients
- 250 g of flour
- 5 g of dehydrated baker’s yeast
- 35 g de sucre
- 5 g of salt
- 125 g of lukewarm milk (38°C)
- 40 g butter cut into pieces
- 30 g d’œufs
2) Preparation
- Dissolve the yeast and a teaspoon of sugar in the milk. Cover everything to keep the heat then leave to rest for 15 minutes (the mixture should foam).
- Place the salt and the rest of the sugar in the bowl of your food processor, then fit it with its hook and mix.
- Pour the previous preparation into the bowl then add the beaten eggs and butter.
- Knead the dough on speed 3-4 until it becomes smooth then scrape the bowl of your bowl and form a ball.
- Cover with a cloth and let rise for 1h30-2h. The dough will double in volume.
- Degas then film on contact and refrigerate for 2 hours.
Preparing the filling
1) Ingredients
- 100 g ground hazelnuts
- 60 g of milk
- 30 g de sucre
- 1 tsp cocoa powder
- ½ tsp cinnamon
- Crushed hazelnuts
2) Preparation
- Heat the milk, add the sugar and hazelnut powder then mix.
- Add the cocoa and cinnamon then leave to cool.
- Butter and flour the mold.
- Take the dough out of the refrigerator.
- Flour your work surface and roll out your ball using a rolling pin, forming a rectangle.
- Spread the filling then roll the dough lengthwise.
- Cut the dough in half lengthwise then form a braid.
- Place it in the mold and let it rest near a heat source for 1 hour to 1 hour 30 minutes.
- Preheat your oven to 180°C.
- Using a brush, brush it with beaten eggs and sprinkle with crushed hazelnuts.
- Cook for 30 minutes then unmold and leave to cool on a rack.
87 foodies gave it a score of 4.2!
You will need these kitchen utensils to make this Hazelnut Brioche Recipe:
14.90 €
13019
15.90 €
12107
10.50 €
10039
2.99 €
11819
