Milk chocolate, hazelnut and rosemary brioche wreath
Spoil your family this weekend with this sweet milk chocolate,hazelnut and rosemary brioche wreath. Enjoy it with your loved ones alongside a warm cup of tea.
Ingredients · Servings 10 - 12
- BRIOCHE
- 100ml milk
- 1 tbsp castor sugar
- 2 x 10g sachets instant dry yeast
- 720g cake flour + extra, to dust
- 1½ tsp fine salt
- 1 tbsp rosemary leaves, finely chopped
- 6 eggs
- 240g butter, cubed and softened + extra, to serve
- TO SPREAD
- 180g Nutella
- 100g hazelnuts, roughly chopped and toasted
- 1 x 80g slab milk chocolate, chopped into small cubes
Method · P
- For the brioche, combine the milk and castor sugar in a large jug. Add the instant dry yeast and gently mix into the milk mixture. In a large bowl, combine the cake flour, salt, rosemary leaves, eggs and milk mixture, and stir to incorporate, about 5 minutes.
- Mix the soft butter cubes into the flour and milk mixture, little by little. Knead until a soft dough is formed, about 10 minutes. Place the dough in an oiled bowl, cover with a clean, damp tea towel and set aside to prove in a warm place, 1 hour.
- Preheat the oven to 180˚C and line a large baking sheet with baking paper. Roll the dough out into a large rectangle of 37cm x 30cm on a flourdusted surface. Spread the Nutella on the surface of the rectangle, and sprinkle over the hazelnuts and the chopped milk chocolate cubes.
- Starting with one of the longer sides of the rectangle, tightly roll up the dough (like a Swiss roll), pinching the edges to seal. With a sharp knife, cut the dough roll in half, lengthways, to expose the layers of dough and Nutella. Carefully turn the 2 halves, so the cut sides are facing up, then stretch them a bit to create longer, thinner lengths. Loosely twist the halves around each other, keeping the cut sides up (this is what adds the aesthetic touch to the brioche once baked).
- Carefully transfer the twisted dough rope to the baking sheet and shape into a wreath, pinching the ends together to seal. Allow the brioche to rise, uncovered in a warm place, about 45 minutes.
- Bake the wreath in the preheated oven, 35 minutes, until cooked through and golden on the outside. Serve warm, with lashings of soft butter for spreading.
