After my long hiatus, I’m back with an awesome (and tasty) experiment of mine, Chocolate-Hazelnut Brioche Buns!
My basic thought process was that I wanted to try making brioche, and I needed to use the hazelnuts in my pantry. To finish, I just added chocolate (for obvious reasons), and this post’s bake was born!
First, I made the brioche recipe from Mark Bittman’s How to Bake Everything. Brioche, an enriched French bread, was pretty easy to make. Basically, I combined all of my ingredients (by hand, since I have a permanent grudge against my food processor) and proved the dough. The one notable difference from other breads I’ve made, though, was the presence of three (three!) eggs and almost one whole stick of butter!
Next, I chopped and toasted my hazelnuts and mixed them with chocolate chips to create the center of my buns. Then, after my dough proved for about three hours, I shaped the dough into 12 rolls. (In hindsight, I should have made 16, as directed, but I really didn’t want to clean the other muffin pan, so I just made 12 really large buns.) Flattening the dough, I filled the centers with hazelnuts and chocolate, folded the edges over, and pinched the seams closed. Then I let my brioche rise for another hour!
The one step I almost forgot was egg-washing the buns. (Egg washes give bread a nice, shiny crust.) I remembered, though (thank goodness for reading the directions!), and separated an egg before mixing the yolk with some milk. Next, I brushed my buns with the mixture before baking for about 25 minutes.
Half-way through the bake, the kitchen already smelled AMAZING (which, as all bakers know, is a really good sign). I couldn’t wait to try one! After ensuring that my brioche was baked by tapping the bottom, I took them out of the muffin pan and let them cool for about 10 minutes before cutting one open.
My brioche had wonderful air holes, a rich taste, and (shockingly) a center that held together! There were no gaps in the crumb structure, and the chocolate tasted magical in the middle of the delicious bread. The hazelnuts added a nice crunch, but probably should have been toasted for longer than two minutes!
Overall, this bake was successful! I will definitely make brioche again in the future (but perhaps not with semi-raw hazelnuts)!