Hazelnut and Chocolate Roll, a soft brioche dough filled with hazelnut and chocolate spread. A recipe suitable for the whole family, perfect for both breakfast and snack.
The preparation of this roll is not too laborious, with a few precautions you will have a cake that remains soft for several days.
In this recipe, I used a small amount of yeast but increased the rising time. If you want to shorten the preparation, use up to 3g dry or 10g fresh yeast.
For the filling, I chose a hazelnut and chocolate spread, but you can easily replace it with another cream or with jams and preserves.
At the end of the recipe, in the FAQ section, I answered some questions regarding this yeast dough. If you have other doubts or curiosities, write a comment or use the appropriate contact form.
If you love brioche, also try these recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 370.65 (Kcal)
- Carbohydrates 40.15 (g) of which sugars 14.98 (g)
- Proteins 6.87 (g)
- Fat 20.79 (g) of which saturated 14.80 (g)of which unsaturated 5.54 (g)
- Fibers 1.77 (g)
- Sodium 30.45 (mg)
Indicative values for a portion of 50 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 for the Hazelnut and Chocolate Roll
- 2 1/4 cups all-purpose flour
- 2 eggs
- 2 1/2 tbsp sugar
- 2 tbsp milk (plus more for brushing)
- 9 tbsp butter (soft)
- 1 tsp vanilla extract
- 1 g active dry yeast
- 2/3 cup hazelnut spread
Tools
- Scale
- Mixer
- Loaf Pan
- Parchment Paper
Recipe for the Hazelnut and Cocoa Roll
Find this and other recipes in the collection CHOCOLATE AND COCOA DESSERTS.
Start preparing the hazelnut and chocolate roll by placing milk, eggs, yeast, sugar, vanilla extract, and all-purpose flour in the bowl of a stand mixer.
Start mixing at medium speed.
When the dough has come together, start adding the soft butter, one piece at a time, fully incorporating each piece before adding the next.
Continue kneading until fully developed.
Transfer to a lightly floured work surface, fold the dough a couple of times, and shape it into a round.
Cover and let rise until doubled in size.
Once risen, roll out the dough into a square about 1/2 to 3/4 inch thick.
Spread the hazelnut spread, leaving a border of about 1/2 inch on all sides.
Roll up the dough and seal the ends well.
Place it in a loaf pan and let it rise for another hour.
Brush the roll with some milk and bake in a static oven at 350°F for about 30-35 minutes. Cover with foil if it browns too quickly.
Let the hazelnut and chocolate roll cool completely before slicing and serving.
Hazelnut and Cocoa Roll
Refer to this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the YOGURT BRIOCHE
FAQ (Questions and Answers)
How long does it last?
You can store the roll in an airtight container or under a glass dome for about 4-5 days. You can freeze it already sliced and keep it for about 2 months.
Can I use whole wheat flour?
Yes, in the same amount.
Can I use fresh yeast?
Yes, use 3-4g and dissolve it in warm milk.
You can also try the savory version of the brioche with the BRAIDED SAVORY BRIOCHE.
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