Snowflake brioche with chocolate-hazelnut spread

Ingredients

• 11g dry yeast
• 250ml warm milk
• 500g T45 flour
• 1 egg
• 60g sugar
• 5g salt
• 70g softened butter (or margarine or vegetable oil)

Filling:

• 8 Tbsp chocolate-hazelnut spread (or jam)

Egg wash:

• 1 egg yolk
• 2 Tbsp milk

Materials

• 1 stand mixer
• 1 kitchen towel
• parchment paper
• 1 rolling pin
• 1 pastry scraper
• 1 glass
• plastic wrap

Preparation

• Combine warm milk and dry yeast.
  Let rest for 10 minutes at room temperature.
• Pour flour, egg, sugar, and salt into the bowl of the mixer. Add the milk and yeast mixture.
  Knead with the hook for 3 minutes. The dough should pull away from the sides.
  
• Add softened butter and knead again for about 7 minutes. The dough should pull away from the sides.
• Form a ball and cover the dough with a kitchen towel. Let it rest at room temperature for 1 hour and 30 minutes.
  
• After this time, punch down the dough and divide it into 4 pieces of about 230g each. Fold each piece, then shape it into a ball. Cover with a kitchen towel and let rest for 30 minutes at room temperature.
• Roll out the pieces on parchment paper into 26 cm-diameter circles.
  Spread chocolate-hazelnut spread on the first dough circle, leaving a border of about 1 cm.
  
• Place the second dough circle on top and spread with chocolate-hazelnut spread again. Then place the third circle on top and spread with chocolate-hazelnut spread. Finally, place the fourth circle on top.
• Place a 26 cm diameter circle or plate on top and cut off the excess dough. Place an inverted glass in the center of the dough.
  
• Cut the dough into 4, then into 8, and finally into 16 equal parts.
• You will need to create 8 branches in total. Each branch will have 2 parts. Twist the right part from left to right and the left part from right to left.
  
• Press the ends of the branches together to seal them into points. Remove the glass and cover with a kitchen towel for 1 hour and 30 minutes at room temperature.
• Preheat the oven to 350°F (180°C). Mix the egg yolk and milk and brush the brioche with it.
  
• Bake for 18 minutes at 350°F (180°C).
• And there you have it, your snowflake brioche is ready!
  

Observations

Can I make this brioche lactose-free?
You can replace the butter with margarine and the milk with a plant-based drink of your choice.

What is the equivalent of dry yeast to fresh yeast?
For this recipe, you can replace the 11g of dry yeast with 22g of fresh yeast.

Cookware

Attributes

Questions

Photos of members who cooked this recipe