brioche with vanilla hazelnut cream swirls

Ingredients:

For the Hazelnut Cream:

• 1 cup (150g) hazelnuts
• ½ cup (60g) confectioners' sugar
• ¼ teaspoon kosher salt
• 8 tablespoons (113g) unsalted butter, softened
• Beans scraped from half a vanilla pod or 1 teaspoon vanilla paste (good quality)
• 1 egg

For the Dough:

• 6 cups (768g) all-purpose flour
• 1 tablespoon kosher salt
• ⅓ cup (77g) sugar
• 2 ½ teaspoons instant yeast
• 6 tablespoons (85g) unsalted butter, melted
• 2 cups lukewarm water
• ½ cup 2% or whole milk
• 2 eggs

For Assembly:

• ¼ to ½ cup (32 to 64g) flour, for dusting
• Softened unsalted butter, for greasing
• 1 egg mixed with 1 tablespoon milk, for egg wash

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Method:

Make the Hazelnut Cream:

1. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a sheet pan in a single layer.
2. Toast the hazelnuts for 12 minutes, or until lightly golden and fragrant.
3. Remove the hazelnuts and place them in a clean kitchen towel. Rub them to remove the skins, then let them cool completely.
4. Place the cooled hazelnuts in a food processor and pulse for about 6 minutes until smooth and creamy.
5. Scrape down the sides, add the confectioners' sugar, salt, butter, and vanilla bean paste. Process to combine.
6. Add the egg and blend again until fully combined. Store the hazelnut cream in a glass jar in the fridge for up to 2 weeks.

Make the Dough:

1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
2. In another large bowl, whisk together the melted butter, water, milk, and eggs.
3. Pour the wet ingredients into the flour mixture and mix with a rubber spatula or Danish whisk until fully combined. The dough will be wet and sticky.
4. Cover the bowl with a tea towel or plastic wrap and let the dough rise in a warm spot for 1 ½ to 2 hours, until doubled in size.

Assemble the Brioche:

1. Once the dough has risen, sprinkle ¼ cup (32g) of flour onto a clean surface.
2. Using two forks (instead of your hands, since the dough is too wet), deflate the dough by releasing it from the sides and pulling it toward the center.
3. Shape the dough into 4 even balls, each about 6 inches in diameter. Let them rest for 20 minutes.
4. Preheat the oven to 375°F (190°C) and grease two 8.5 × 4.5-inch loaf pans with softened butter.
5. On a floured surface, roll out each dough ball into an 8 × 11-inch rectangle. Spread one-quarter of the hazelnut cream on top.
6. Starting from one short edge, roll the dough tightly into a coil. Repeat the process with the other dough balls, creating a spiral shape. Place the spirals in the prepared loaf pans.
7. Brush the top with egg wash (1 egg mixed with 1 tbsp milk).
8. Let the dough rise in a warm spot for 10-15 minutes, until it puffs up slightly.
9. Bake for 45 minutes, or until the tops are golden brown and firm to the touch.
10. Remove the brioche from the oven and turn them out onto a cooling rack. Let them cool on their sides for 20 minutes before slicing.

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Notes:

• This recipe produces a rich, buttery brioche with a creamy hazelnut swirl, making it a luxurious treat.
• The dough is sticky and should be handled carefully, using forks or a Danish whisk instead of your hands.
• The hazelnut cream can be stored in the fridge for up to 2 weeks and can also be used for other desserts or spreads.

Enjoy your delicious homemade brioche with vanilla hazelnut cream swirls!