Today I want to share with you an infinite sweetness, the STUFFED BRIOCHES WITH HAZELNUTS AND CHOCOLATE. I assure you there is no tastier breakfast. Now I had sourdough on hand but if you don’t have it, I will tell you here how to replace it based on my recipe’s quantities. In this case, 100 g of sourdough. 100 g SD = 8 G DB + 70 G FLOUR + 30 LIQUIDS, meaning dissolve 8 g of active dry yeast in 30 g of milk, add 70 g of flour, and mix well to combine everything. Let it rest covered for 30 mins and proceed like sourdough. Naturally, instead of letting it rise for 18 hours, you let it rise for 8 hours. I filled it with hazelnut and chocolate, but you can also fill it with jam or whatever you prefer.
Below is the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 18 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 292.49 (Kcal)
- Carbohydrates 48.90 (g) of which sugars 10.90 (g)
- Proteins 8.13 (g)
- Fat 7.57 (g) of which saturated 4.54 (g)of which unsaturated 2.66 (g)
- Fibers 1.26 (g)
- Sodium 47.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups whole milk
- 100 g sourdough (or you can replace with about 8 g of active dry yeast, 33 ml more milk, and 66 g more flour)
- 6 tbsp sugar
- 1 tsp honey
- 1 3/4 cups all-purpose flour
- 2 1/3 cups Manitoba flour
- 5 tbsp butter
- as needed hazelnuts
- as needed Nutella®
- as needed sugar
Tools
- 1 Stand Mixer
PREPARATION OF STUFFED BRIOCHES WITH HAZELNUTS AND CHOCOLATE
In a stand mixer, add the milk and dissolve the sourdough in pieces with sugar (1). Add the teaspoon of honey (2). At this point, add the flour little by little (3). Then gradually add the softened butter chunks at room temperature (4). When the dough clings to the hook, remove it and transfer to the work surface, form a smooth ball, and let it rest for 6 hours in an off oven with the light on (5)
At this point, take a piece of dough, spread it with your hands, and first pour the hazelnuts (6), then the Nutella (7) and close by bringing the ends to the center to form a ball that we will place on a baking sheet with parchment paper to rise for another 12 hours, it will double in volume (8). Sprinkle with sugar and bake in a preheated static oven at 350°F for 20 minutes
Our Stuffed Brioches with Hazelnuts and Chocolate are ready to be enjoyed
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