Steps to make flute brioche

• To prepare the flute brioche, first keep the milk, butter, and egg at room temperature. You can prepare the dough by hand or with a stand mixer. I used the stand mixer with the hook. First, slightly heat the milk until it’s lukewarm; I microwaved it for about 30 seconds, then add the fresh yeast to the milk, mix well, and set aside. In the mixer bowl, pour the sifted flours and start mixing, then add the milk and yeast. Now add sugar, egg, soft butter in pieces, and finally the salt. Mix each ingredient well before adding the next one. When the dough begins to stick to the hook, it means it’s ready.

• Remove the dough, place it on a work surface, and gently knead it by folding the edges towards the center, making one fold. When it becomes round, place it in a bowl and let it rise for about 3 hours in the oven (turned off) with the light on. Now place the dough on a well-floured surface and try to form a rectangle measuring about 14 × 19 inches. Try to make 12 pieces. In each rectangle created, you can put a tablespoon of hazelnut cream or jam as you prefer; in this case, I used dark chocolate.

• Completely enclose the chocolate, then make cuts on the bottom part of the rectangle to form strips. Start rolling the brioche from the chocolate side and continue wrapping until the dough is finished. Make sure if possible that the dough sealing the brioche is on the bottom, so it doesn’t open during baking.

• Place your flutes on a baking tray lined with parchment paper and let them rise again for 30 minutes. Then preheat the static oven to 350 degrees Fahrenheit. Now brush the brioches with egg yolk and milk and bake them. Bake for about 15 minutes until they are well golden.

• Remove from the oven and let cool slightly. Your flute brioches are now ready to be enjoyed!