A new brioche recipe for this weekend with this time a bun dough made with hazelnuts and chocolate chips. The buns are then filled with a chocolate bar, dipped in beaten egg and coated with hazelnuts! Greediness when you hold us!
Prep Time: 15 minutes
Rest Time: 2 h
Baking Time: 15 minutes at 350°F (180°C)
Difficulty: easy
Yield: 12 buns
Ingredients
For the bun dough
- 3 1/2 cups all purpose flour (500 g)
- 1 pinch of salt
- 1/4 cup granulated sugar (60 g)
- 1 sachet of active-dry yeast
- 5.3 ounces warm or lukewarm water (150 g)
- 3.5 ounces heavy cream (100 g)
- 1 egg
- 1/2 teaspoon vanilla extract
- 5 tablespoons softened butter (65 g)
- 1/4 cup coarsely chopped hazelnuts (25 g)
- 2 tablespoons mini dark chocolate chips (25 g)
For decoration
- 12 chocolate bars
- 1/3 cup chopped hazelnuts (40 g)
- 1 tablespoon sugar
- 1 beaten egg
Instructions
- In the bowl of a food processor, combine all the ingredients for the dough, avoiding direct contact with the salt and yeast. Blend for about 10 minutes until you have a smooth dough. Cover and let rest for 1 hour and 15 minutes.
- Line 2 baking sheets with parchment paper. Transfer the dough to a lightly floured work surface and deflate. Divide into 12 equal parts.
- Flatten each part into a rectangle, place a chocolate bar in the center, then fold over the dough and finish shaping into small buns.
- Mix the chopped hazelnuts with the sugar and pour into a soup plate. Dip each roll in beaten egg, then dip in the hazelnut/sugar mixture.
- Place on baking sheets, leaving a space between each bun. Let stand for about 45 minutes.
- Preheat oven to 350°F (180°C). Bake for about 15 minutes. Let cool on a rack if you can wait!