Nutrition Facts
8 servings
8
Recipe for Rolled Brioche with Hazelnut Spread
A recipe proposed by Chocolate Spread.
Ingredients
600 Flour
240 lukewarm water
100 Sugar
80 virgin oil
7 active dry yeast
10 Salt
10 Vanilla sugar
3 Yogurt
2 Powdered sugar
1 melted butter
Directions
1
In the bowl of a mixer, pour in the water, sugar, and dry yeast, and mix until the dry yeast is dissolved. Gradually add the yogurt, oil, butter, flour, vanilla sugar, and salt. Knead with the mixer for 5 minutes.
2
Cover and let sit for two hours at room temperature.
3
On a floured surface, roll out the dough with a rolling pin (2-3 cm thick). Spread the entire surface of the dough with hazelnut spread. Cut the dough into strips (6 or 8) using a knife. Roll each strip onto itself and place them in a lightly buttered muffin tin.
4
Place the mold in the oven at 180° for 30 minutes.
5
To finish, once the brioche is cold, you can dust with powdered sugar (this step is optional).
Ingredients
Ingredients
600 Flour
240 lukewarm water
100 Sugar
80 virgin oil
7 active dry yeast
10 Salt
10 Vanilla sugar
3 Yogurt
2 Powdered sugar
1 melted butter
Directions
Directions
1
In the bowl of a mixer, pour in the water, sugar, and dry yeast, and mix until the dry yeast is dissolved. Gradually add the yogurt, oil, butter, flour, vanilla sugar, and salt. Knead with the mixer for 5 minutes.
2
Cover and let sit for two hours at room temperature.
3
On a floured surface, roll out the dough with a rolling pin (2-3 cm thick). Spread the entire surface of the dough with hazelnut spread. Cut the dough into strips (6 or 8) using a knife. Roll each strip onto itself and place them in a lightly buttered muffin tin.
4
Place the mold in the oven at 180° for 30 minutes.
5
To finish, once the brioche is cold, you can dust with powdered sugar (this step is optional).
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH