Hazelnut Brioche Rolls

These soft, buttery rolls are perfect for breakfast, brunch, or as a sweet treat any time of day. With a rich hazelnut filling and a fluffy texture, they are sure to impress your family and friends. Join our kitchen companion membership for more delicious recipes like this one!

Cooking Time

• Preparation Time: 30 minutes (plus rising time)
• Cooking Time: 35 minutes
• Total Time: Approximately 4 hours (including rising time)

Ingredients

For the Brioche Dough:

• 500 g Strong White Bread Flour
• 6 g Salt
• 7 g Fast Action Dried Yeast
• 30 g Caster Sugar
• 6 Eggs (plus 1 for egg wash)
• 250 g Unsalted Butter (at room temperature)

For the Hazelnut Filling:

• 375 g Hazelnuts
• 140 g Granulated Sugar
• 45 g Water
• Optional: 35 g Dark Chocolate Chips (for added flavor)

Grocery List

1. Strong White Bread Flour
2. Salt
3. Fast Action Dried Yeast
4. Caster Sugar
5. Eggs
6. Unsalted Butter
7. Hazelnuts
8. Granulated Sugar
9. Water
10. Dark Chocolate Chips (optional)

Cooking Guide

Step-by-Step Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, salt, yeast, and caster sugar.
   • Crack the eggs into a jug and whisk them lightly.
   • Gradually add the eggs to the dry ingredients while mixing on low speed using a dough hook for about 6-8 minutes until the dough begins to pull away from the sides of the bowl.
2. Incorporate Butter:
   • Cut the butter into cubes and slowly add it to the dough while mixing on medium speed until fully incorporated.
   • Continue mixing on medium-high speed for about 5 minutes until the dough is elastic.
3. First Rise:
   • Cover the bowl with a towel or cling film and let it rise in a warm place for about 2 hours or until doubled in size.
4. Make Hazelnut Praline Paste:
   • Preheat your oven to 170°C (340°F). Spread hazelnuts on a baking tray and roast for about 10 minutes until golden.
   • In a saucepan, combine sugar and water over low heat until dissolved, then increase heat to high and cook until it reaches 116°C (240°F).
   • Add warm hazelnuts to the syrup, stirring until they are coated and caramelized. Spread them on a baking sheet to cool.
   • Once cooled, blend the hazelnuts in a food processor until you achieve a smooth paste.
5. Shape the Rolls:
   • After the first rise, punch down the dough and refrigerate it overnight.
   • The next day, divide the dough into five equal pieces (about 205g each).
   • Roll each piece into a rectangle about 1 cm thick and spread hazelnut praline paste on top, leaving a small border around the edges.
   • Sprinkle with dark chocolate chips if desired, then roll up each rectangle tightly like a Swiss roll.
6. Second Rise:
   • Place each rolled piece into a greased loaf tin with the seam side down.
   • Cover lightly and allow them to rise in a warm area for about 3 hours or until they reach the top of the tin.
7. Bake:
   • Preheat your oven to 180°C (356°F). Brush the tops of the rolls with beaten egg for a shiny finish.
   • Bake for approximately 35 minutes or until golden brown.
8. Cool and Serve:
   • Allow rolls to cool in the tin for a few minutes before transferring them to a wire rack.
   • Slice and enjoy your delicious Hazelnut Brioche Rolls!

Useful Tips & Notes

• Make Ahead: You can prepare the dough in advance and refrigerate it overnight for convenience.
• Storage: Store leftover rolls in an airtight container at room temperature for up to three days or freeze them for longer storage.
• Variations: Feel free to add other fillings like chocolate or fruit preserves.

Nutritional Information (per roll)

• Calories: Approximately 320 kcal
• Carbohydrates: 40g
• Protein: 8g
• Fat: 15g

Indulge in these delightful Hazelnut Brioche Rolls that combine rich flavors with an irresistible texture! Happy baking!