The BRIOCHE SWIRLS WITH HAZELNUT CREAM are a delightful baked treat, easy to make, that can be served for breakfast, as an afternoon snack, or at any time you want to pamper your children or friends.
The main characteristic of the swirls is that they are extremely soft and yet they contain a generous amount of delicious hazelnut chocolate cream. Naturally, for a simple pastry like this, everything depends on the choice of ingredients: a good flour and, above all, a high-quality hazelnut cream, such as Crema Novi, which pairs an intense taste with the enveloping aroma of toasted hazelnuts, according to the best Piedmontese tradition.
As I wrote, following this recipe you will not have any difficulty preparing the pastry; you will only need to wait a little to ensure the dough rises perfectly, but in the end the wait will be well rewarded and you’ll soon see your guests smile.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 7 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup milk (warm)
- 1 1/4 tsp fresh baker's yeast
- 2 1/2 tsp sugar
- 2 tbsp Manitoba flour
- 2 tbsp 00 flour (Italian type 00)
- 7/8 cup Manitoba flour
- 7/8 cup 00 flour (Italian type 00)
- 1/2 large egg egg (half egg, beaten)
- 3 tbsp sugar
- 3/4 tsp salt
- 3 tbsp butter (soft)
- 3/4 cup hazelnut spread
For the brioche swirls you will need
- 1 Bowl
- 1 Small bowl
- 1 Pan 8 in
- 1 Work surface
- 1 Rolling pin
- Parchment paper
- Plastic wrap
Preparation of brioche swirls
The preparation of the BRIOCHE SWIRLS WITH HAZELNUT CREAM is very simple but requires some time for the rising phases.
Heat the milk until it is just warm, and dissolve the fresh yeast, the sugar and the flour into it. Mix quickly, cover and let rest for 20 minutes.
After 20 minutes transfer the sponge into a bowl or the bowl of a stand mixer and add the egg, the 3 tbsp of sugar and the flours mixed together and sifted little by little.
Work all the ingredients for 10 minutes and when the dough becomes elastic (stringy), add the soft butter little by little, incorporating the next piece only when the previous one is fully absorbed. Finally add the salt.
Work the dough until it becomes smooth and compact — this will take about 5 minutes. If using a stand mixer, mix with the spiral dough hook.Once you have a smooth, homogeneous ball, place it in a bowl, cover with plastic wrap and let it rise for 2 hours inside the oven with the light on or, in any case, in a dry place.
After the first rise, take the dough and roll it out to about 1/3 inch thick and shape a rectangle. Spread the hazelnut cream over the surface, leaving a 3/4 inch (about 2 cm) strip free along one long side to prevent the filling from coming out when you roll it up.
Carefully roll the dough starting from the long side to form a log.
Using a sharp straight-edged knife or a pastry scraper, cut many rolls about 1 1/4 inches thick.
Shape each swirl to make it round and place them about 1/3 inch apart on an 8-inch round baking pan lined with parchment paper.
Cover with plastic wrap and let rise again for 1 hour.
After the second rise bake in a preheated conventional (non-fan) oven at 338°F for about 24 minutes. They should only be lightly golden on the surface.
Remove from the oven and let cool completely.Then remove from the pan and dust the pastry with powdered sugar.
