Hazelnut Cinnamon Brioche Loaf
For the dough:
1 package regular yeast
6 Tbs sugar
1/2 cup warm milk
4 eggs plus 1 yolk
4 cups AP flour
3/4 cup hazelnut meal
1 1/2 tsp salt
1 cup butter cut into TBS pieces, room temp
For the filling
1 stick softened butter
1 cup light brown sugar
2 Tbs cinnamon
2 tsp vanilla extract
Instructions:
Filling:
Combine in a mixer until incorporated.
Adding vanilla and hazelnuts last.
Set aside.
Dough:
Proof yeast with sugar and warm milk in the bowl of a stand mixer fitted with a dough hook
Add eggs and mix.
Combine flour, hazelnut meal and salt.
Add 1/2 the flour mixture and mix until completely combined on a low speed.
Add the rest of the flour mixture until combined.
Turn the mixer up to medium and add 1 Tbs of butter at a time, adding another as the last one is incorporated. This can take 10-12 minutes.
When all the butter is incorporated turn the mixer on medium-high and knead the dough until it forms a ball and no longer sticks to the sides.
Proof until double in size.
Punch down and divide into 2 balls for loaves or 1 ball for hazelnut cinnamon rolls.
We made one of each! If you do this the rectangle for the rolls will be smaller.
Rolls:
For rolls, make a 14 by 9-inch rectangle.
Spread the filling evenly over the dough and roll lengthwise like a jelly roll.
Cut into 12 rolls and place in a well oiled 9 by 13 pan
Evenly space them and allow to proof a second time until double in size.
Bake at 350 for 20-30 minutes.
Loaves:
For loaves, roll each ball into an 8 by 9 rectangle.
Spread with the filling one inch from the edge and roll like a jelly roll and seal the edge that doesn’t have filling.
Place in well-oiled loaf pans seam side down.
Allow doubling in size.
Brush with beaten egg.
Bake at 350 for 30-40 minutes.
Chefs tip: bread should reach 190 degrees internally to be fully cooked but still remain moist.
Cream Cheese Frosting:
Mix 1 4 oz package cream cheese, softened with:
3 Tbs unsalted butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract