Why these aren’t sold in every bakery is genuinely beyond me. If it were up to me, I’d sell them frozen and unbaked, letting people experience the full pleasure of pulling them warm and fresh out of their own oven. These filled brioches are surprisingly easy to make and endlessly adaptable—here, they’re filled with chocolate hazelnut cream, but they’d happily welcome any jam or even a silky custard filling. Make them once, and you won’t regret it.
INGREDIENTS
100 Ml. warm milk
30 Gr. Sugar
3Gr. active dry yeast or 9 Gr. Fresh yeast
1 Large egg
250 Gr. all purpose flour
1/2 Teaspoon Salt
50 Gr. Butter at room temperature
8 Generous teaspoons of Hazelnut butter / Nutella for filling
PREPARATION
Activate the yeast:
In a bowl, combine 100 milliliters warm milk, 30 grams sugar, and 9 grams fresh yeast (or 3 grams of active dry yeast) Stir until the yeast dissolves, then add 1 large egg and mix well.2
Make the dough:
In a bowl of a stand mixer with a dough hook, add 250 grams all-purpose flour and 0.5 teaspoons salt, mixing until a shaggy dough forms. Gradually knead in 50 grams unsalted butter, room temperature until the dough becomes smooth and elastic — about 5 minutes
First rise: Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.4
Divide and shape: Punch down the dough and divide into 8 equal portions (about 55–58g each). Shape each into a ball, covering with cling film while you work on each one.
Fill each roll: Roll out each ball into an oval disk. Spoon 8 generous teaspoons hazelnut butter or Nutella, for filling onto the upper half, then fold the dough over to cover the filling.
Braid the dough: Using a knife, cut the bottom half of the folded dough into thin strips. Wrap the strips upward toward the top of the roll to create a braided effect.
Brush the tops with 1 egg, beaten, for egg wash (or milk). Bake in a preheated oven at 180°C (350°F) until golden.
Notes
Fillings can be swapped for jam of any kind, or a custard filling, for a different take on the same braided shape.
Once baked, brush the rolls with melted butter for shine, or let cool and dust with powdered sugar instead.
Enjoy warm or at room temperature.
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