Recipe: Chocolate Hazelnut Brioche Star

Mrs. Fields Hazlenut Brioche Star Today's recipe is a show stopper in every possible way, except for the fact that it's super simple to create! (Don't worry, we won't tell.) If you can use a rolling pin, you can make this delectable dish. It's perfect for a dessert or brunch, the soft sweet bread is broken up by thin layers of Nutella. It's perfect with coffee, hot cocoa, or even a scoop of ice cream. Chocolate Hazelnut Brioche Star 3-4 cups bread flour 1/3 cup sugar 1/2 teaspoon salt zest of one lemon 2 1/4 teaspoons instant yeast 3 tablespoons butter 2 eggs 3/4 cups warm milk 3/4 cup chocolate hazelnut spread (such as Nutella) {for glaze} 1 egg white 1 tablespoon water Directions In the bowl of a stand mixer, combine flour, salt, sugar, lemon zest and yeast. Add in eggs, butter, and warm milk and knead until dough is soft and springy to the touch (about 5-10 minutes). Transfer to a lightly greased bowl and cover with plastic wrap. Allow to sit in a warm area for 1-2 hours or until double in size. Preheat oven to 350 degrees. Punch down dough and shape into an even ball, then divide into four equal pieces. Roll each piece into a ball and then roll the first ball flat into a 10-inch circle. Transfer the circle to a prepared baking sheet. Spread 1/4 cup of hazelnut spread over the first layer, leaving about 1/2-inch perimeter around the edge. Repeat with the next two layers, adding them to the top of the last. Finally, roll the fourth and final ball of dough and add it to the top. Place a 10-inch plate on top and trim around the edges so that you have a perfect circle. Remove plate, then place a round glass in the center of the circle that has a 3-inch diameter. Rest it there, then cut sixteen equal stripes out from the center circle. Next, take two adjacent strips and turn them in toward each other 2 1/2 times, then pinch the ends together to form a point. Continue with the remaining strips. Mix the egg white and water to make a thin glaze, then brush a thin layer over the entire brioche. Bake for 15-20 minutes or until golden brown. Serve warm or at room temperature.
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