Recipe for Rolled Brioche with Hazelnut Spread

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.

Cover and let sit for two hours at room temperature.

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.

Place the mold in the oven at 180° for 30 minutes.

To finish, once the brioche is cold, you can dust with powdered sugar (this step is optional).