Chocolate swirl brioche buns with whipped hazelnut butter
Makes 12 buns
For the brioche:
1/2 cup warm milk
10g instant dry yeast
3 Tbs castor sugar
6 large eggs, at room temperature
4 cups cake flour
2 tsp salt
180g unsalted butter, softened
1 cup Nutella spread
1 egg for egg wash
For the butter:
250g unsalted butter
4 Tbs brown sugar
½ cup ground hazelnuts
Place milk, yeast, sugar and eggs into an electric mixer fitted with a dough hook.
Turn the machine on to low, then add the flour and salt until a soft dough forms.
Leave the dough to knead for 5 minutes.
While still mixing, add the butter, a tablespoon at a time until the all the butter is incorporated.
Remove the dough hook, then leave to rise in a warm place until doubled.**
Preheat oven to 180C
Once dough is doubled, turn out onto a floured surface, and roll out into a rough rectangle.
Spread on the chocolate then roll to form a log.
Slice the log to divide the dough into 12 rolls then place, cut side up, into a greased large 12 cup muffin tin.
Cover with cling film and leave to rise until doubled.
Brush with egg wash, then bake for 30 – 40 minutes or until golden brown and cooked through.
Whip the butter and brown sugar until pale and fluffy.
Fold in the hazelnuts in then use as a spread for the brioche.
To give your brioche the best texture and flavor, make sure to let the dough rise slowly – if you have the time, leave it to rise over night.