Brioche with Hazelnut Cream

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recipe by valeria festa

  • Time icon
    Total Time
    5hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    183
based on 1 ratings

User generated recipes have not been tested by Kenwood.

recipe updated Apr 5, 2022

Ingredients

  • Milk icon
    Milk
    90 ml
  • Egg icon
    Egg
    1
  • Butter icon
    Butter
    35 g
  • Fresh yeast icon
    Fresh yeast
    5 g
  • Italian 00 flour icon
    Italian 00 flour
    250 g
  • Granulated sugar icon
    Granulated sugar
    50 g
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Small bowl
  • kCook icon Easywarm bowl
  • kCook icon Lightly floured surface
  • kCook icon Round pan - 23cm (9")
  • kCook icon Cooling rack

Step preview

  1. Add milk and fresh yeast to a clean small bowl
  2. Stir with teaspoon until dissolved then set aside
  3. Attach K Beater
  4. Add italian 00 flour and granulated sugar to the EasyWarm Bowl
  5. Mix with splashguard fitted - 30 sec, Speed Min
  6. Attach Dough Tool
  7. Add egg to the EasyWarm Bowl
  8. Knead with splashguard fitted - 2 min, Speed Min
  9. Pour yeast mixture into EasyWarm Bowl
  10. Knead with splashguard fitted - 2 min, Speed Min
  11. Add butter to the EasyWarm Bowl while machine is running
  12. Knead with splashguard fitted - 3 min, Speed Min
  13. Transfer dough to lightly floured surface
  14. Knead slightly
  15. Shape into a loaf
  16. Clean EasyWarm Bowl
  17. Transfer dough to EasyWarm Bowl
  18. Remove Dough Tool
  19. Prove with splashguard fitted until doubled - 3 hr, 2
  20. Line a clean round pan with parchment paper then set aside
  21. Transfer dough to lightly floured surface
  22. Divide into 4 equal pieces
  23. Knead each piece into balls
  24. Roll them out into circles of equal thickness
  25. Top with hazelnut chocolate spread
  26. Take a circle and alternate the layers: dough then hazelnut spread layer
  27. In the centre of the layered circle, place an inverted coffee cup
  28. Make 4 cuts into the circle up to the cup
  29. Continue cutting by dividing each piece in half until you get 16 sections
  30. Make twists holding two sections at a time and turning them in opposite directions
  31. Repeat with each section
  32. Transfer shaped dough to round pan
  33. Prove until doubled - 1 hr
  34. Pre-heat oven - 180°C
  35. Bake until golden brown - 40 min, 180°C
  36. Remove from oven
  37. Turn out content of round pan onto cooling rack
  38. Dust with icing sugar
  39. Serve
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