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

Instructions:

Filling:

  1. Combine in a mixer until incorporated.

  2. Adding vanilla and hazelnuts last.

  3. Set aside.

Dough:

  1. Proof yeast with sugar and warm milk in the bowl of a stand mixer fitted with a dough hook

  2. Add eggs and mix.

  3. Combine flour, hazelnut meal and salt.

  4. Add 1/2 the flour mixture and mix until completely combined on a low speed.

  5. Add the rest of the flour mixture until combined.

  6. 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.

  7. 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.

  8. Proof until double in size.

  9. 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:

  1. For rolls, make a 14 by 9-inch rectangle.

  2. Spread the filling evenly over the dough and roll lengthwise like a jelly roll.

  3. Cut into 12 rolls and place in a well oiled 9 by 13 pan

  4. Evenly space them and allow to proof a second time until double in size.

  5. Bake at 350 for 20-30 minutes.

Loaves:

  1. For loaves, roll each ball into an 8 by 9 rectangle.

  2. Spread with the filling one inch from the edge and roll like a jelly roll and seal the edge that doesn’t have filling.

  3. Place in well-oiled loaf pans seam side down.

  4. Allow doubling in size.

  5. Brush with beaten egg.

  6. 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

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Hazelnut Crust Cheesecake with a Toffee Top

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Hazelnut Toffee Chocolate Chip Cookies