Ingredients

The following ingredients have 4 Servings
  • 300 g spelt flour
  • 120 ml milk (or half and half cream)
  • 12 g fresh (baker's) yeast
  • 1 egg
  • 3 Tbsp honey
  • 40 g unsalted butter
  • 1 tsp salt
  • 4 Tbsp (more or less) chocolate hazelnut spread
  • 1 small egg beaten with 2 tsp water (or milk).

Instruction

  • In the bowl of a stand mixer fitted with the dough hook, add the flour.
  • Dissolve the yeast in the warm milk, then pour it into the bowl with the flour and start mixing on low/medium speed.
  • Add honey, salt, egg, butter and mix everything until a dough forms. Keep mixing on medium for at least 10 minutes, or until the dough is very smooth, shiny, and not sticky anymore.
  • Form a ball with the dough and place it in a salad bowl. Cover it with a clean cloth or plastic wrap and let the dough rise for 2 hours at room temperature, protected from air draughts.
  • When the dough has risen, punch it down and quickly knead it a few more seconds, then roll it with a rolling pin trying to get a rectangle of dough about 3 mm thick. I roll it on parchment paper so I don’t have to transfer it after.
  • Once the dough is stretched, spread a generous layer of chocolate hazelnut spread, leaving about 2 centimeters of empty border all around.
  • Roll the dough on itself lengthwise to form a roll, then place it in front of you and with a sharp knife cut the center lengthwise, leaving intact the edge farthest from you, so that the two halves of dough are not completely separated but remain attached to one end, about 5 cm.
  • Braid the two pieces without tightening and try to keep the side with the chocolate hazelnut spread on top. Then, close the two ends to form a wreath.
  • If you don’t have it already on parchment paper, line now a baking sheet with parchment paper, gently place the brioche wreath and let rise for 1 more hour at room temperature, protected from air draughts.
  • Meanwhile, preheat the oven to 190° C (375° F).
  • Brush the surface with the egg wash and sprinkle with coarse sugar before putting it in the oven.
  • Bake the brioche wreath for 20-25 minutes, watching while it cooks so that it doesn’t overcook.
  • Allow the brioche to cool down on a rack before slicing it. Or have it while still warm, so good!