This hazelnut cream brioche loaf is fluffy and filled with hazelnut cream for a nutty and chocolaty taste. A garnish of coconut adds some extra sweetness and complexity to the brioche loaf, which can be enjoyed for breakfast or as a snack or dessert.
To make the hazelnut cream brioche loaf, you begin by making a dough by mixing flour with milk, egg, sugar, yeast, and oil. Then, the dough gets rolled out, cut into three long strips, topped with the hazelnut cream, and braided into a loaf. After that, once the dough has risen for an hour, it gets baked in the oven, before being brushed with apricot jam and garnished with more nutella and flaked coconut.
What is Hazelnut Cream Brioche Loaf?
This hazelnut cream brioche loaf is a fluffy braided bread loaf that is full of hazelnut cream. It involves a brioche dough, which has French origins, and is traditionally enriched with rich ingredients like milk, eggs, and butter. This version uses milk, an egg, and vegetable oil, which results in an incredibly fluffy and light-texture loaf.
Pro Tips
- Knead the dough until it is smooth and elastic. You will know it has been kneaded enough when it is easy to stretch a small piece out thinly without it tearing.
- If you find that the assembled bread dough isn’t rising, simply move it to a warmer location.
- Grease the loaf pan so that the bread doesn’t stick and is easy to remove.
- When you brush the apricot jam on the brioche loaf, brush it on while the bread is hot which will help melt the jam so it forms a glaze.
Frequently Asked Questions
Why is My Dough So Sticky?
Brioche dough is quite sticky due to the addition of milk, vegetable oil, and eggs. However, if you find it difficult to work with, you can dust your work surface with flour. You may also want to add some additional flour to the dough to give it a more workable consistency.
Can I Make the Dough in a Stand Mixer?
Yes, a stand mixer would be perfect if you would prefer to not knead the dough by hand.
How Do I Know When the Bread is Done Baking?
When the bread is fully baked, it will have risen above the edge of the pan and be golden on top. It should also be around 200 F (93.3 C) in its centre.
How to Store Hazelnut Cream Brioche Loaf
Leftovers of this brioche should be tightly wrapped and stored at room temperature where it will keep for up to 3 to 4 days. It can also be frozen for up to 3 months.
Ingredients
How to Make Hazelnut Cream Brioche Loaf
In a bowl, whisk the milk with the egg, sugar, yeast, and oil until combined. Add the flour and knead it until combined. Cover it and allow it to rise until doubled in size.
In a bowl, whisk the milk with the egg, sugar, yeast, and oil until combined. Add the flour and knead it until combined. Cover it and allow it to rise until doubled in size.
Roll the dough out into a rectangle and cut it into three parts, leaving the ends of the dough intact. Dollop or pipe hazelnut cream down the length of each portion.
Roll the dough out into a rectangle and cut it into three parts, leaving the ends of the dough intact. Dollop or pipe hazelnut cream down the length of each portion.
Slice, serve, and enjoy!
Fold the dough of each portion around the nutella to enclose and braid the portions together.
Place the bread in a greased loaf pan and brush it with melted butter. Allow it to rise for 1 hour. Bake in a 350 F (180 C) oven for 30 minutes.
Brush the top with apricot jam, pipe nutella on top, and garnish it with flaked coconut.
Slice, serve, and enjoy!
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