Chocolate rolled brioche **

Hazelnut chocolate rolled brioche and chantilly
Hazelnut and chocolate paste rolled brioche, chantilly topping

The brioche is a French classic to be eaten at any time of the day. Today I baked a brioche with a twist, quite literally. Traditionally baked with cinnamon sugar, this brioche is filled with hazelnut and chocolate paste, perfect for breakfast!

On the sweet side: add a spoonful of Chantilly or crème fraiche on top, it is to die for!

Ingredients: (for 6 to 8 buns)

  • 1 circular dish about 20cm in diameter
  • 250g of flour for gluten-free bread
  • 50g of hazelnut or almond powder
  • 40g of raw sugar
  • 20cL of whole milk
  • 10g of dry yeast for baking
  • 50g of salted butter
  • 1 egg
  • 1 pinch of salt (2g)
  • 100g of any chocolate paste or jam

Preparation time: 20 minutes

Leavening time: 1h to 3h

Baking: 30 minutes


  1. Warm up the milk to body temperature and add the yeast, stir gently and let it sit until it starts to foam (5 to 10 minutes).
  2. Mix the sieved flour, the hazelnut powder, the sugar and the salt in a large bowl. Add the milk slowly while kneading with a wooden spatula.
  3. Heat up the butter and clarify it (remove the white upper layer) before adding it to the dough.
  4. Whisk the egg before adding it and knead the dough until it is smooth and even.
  5. Take the dough out of the bowl, flour it generously before setting it down on baking paper and roll it into a rectangular shape (30×40).
  6. Spread the jam or the paste on the dough in a thin layer (you can heat up chocolate paste to spread it more evenly) and using the baking paper, roll the dough on itself to form a long cylinder.
  7. Using a knife, cut segments (3 or 4 fingers wide) and set them in a flower pattern on the baking paper (with the filling visible) before placing it all inside the dish. Let the dough leaven in a warm room away from temperature changes and put a humid cloth on top of the dish.
  8. Preheat the oven to 180°C (356°F or th.6)
  9. Put the brioche in the oven and let it bake for 30 minutes. Sprinkle with icing sugar and serve warm.

Last tip: You can prepare the dough the night before and let it leaven during the night. Bake it in the morning and have the warm brioche for breakfast!

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