Snowflake Brioche with Hazelnut Cocoa Spread

Warm the milk. Transfer the warm milk to a bowl, add the yeast, and mix. Let rest for 10 minutes.

In the bowl of the mixer equipped with a dough hook, add the sugar, eggs, and previously melted butter. Knead until everything is well mixed.

Then add the flour, mix. Knead the dough on medium speed for 8 minutes. The dough should form a nice ball and be slightly sticky.

Transfer the dough ball to a well-oiled bowl, cover with a cloth. Let the dough rise for 1 hour.

When the dough has doubled in size, transfer it to a well-floured surface. Divide the dough into 2 pieces of equal weight and roll them into discs of the same size, about 5 mm thick.

Place a disc on a lightly floured baking paper, then cover it with spread and top it with the last disc of dough. Reserve in the refrigerator for 15 minutes.

Place a glass in the center of the discs and then cut around it into 16 pieces. Take the strands two by two and twist them outward twice.

Seal the ends by lightly moistening. Let it rise at 30 °C for half an hour.

Brush the brioche with egg wash. Bake for 30 minutes in a preheated oven at 180 °C. (Place aluminum foil halfway through cooking to prevent the brioche from browning too much).