![Chocolate, Hazelnut, Praline Brioche Loaf](/on/demandware.static/-/Sites-LCNZ-Library/default/dw2fb489df/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000275_ENG.png)
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
Brioche
- 425g strong white flour, plus extra for rolling
- 3 tablespoons caster sugar
- 2 teaspoons fast-acting dried yeast
- 1 teaspoon salt
- 100ml milk
- 4 large eggs
- 125g softened butter
Praline and Chocolate Filling
- 4 tablespoons caster sugar
- 5 tablespoons water
- 70g chopped roasted hazelnuts
- 125g dark chocolate
- 5 tablespoons single cream
- 2½ tablespoons cocoa powder
Glaze
- 1 beaten egg
To Finish
- 50g dark chocolate, melted
- 1½ -2 tablespoons chopped roasted hazelnuts
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Method
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1Brioche (the day before)
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2Combine the flour, sugar, yeast and salt in a large bowl. Make a well in the centre, add the milk and eggs and bring the mixture together using a large spatula to make a soft dough. Continue to mix with a beating and kneading action in the bowl for 5-6 minutes until the dough has become smooth.Add the softened butter in small pieces and continue to work the mixture with the spatula for 4-5 minutes more. Cover and rest in the refrigerator overnight.
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3Praline and chocolate filling
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4Place the sugar with the water into a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to a simmer and cook until a golden, caramel colour is achieved.Remove from the heat and stir in the nuts. Turn the mixture out on to a baking sheet, press flat and leave to set.Place the set nutty caramel into a strong plastic bag, crush with a rolling pin and set to one side.Place the chocolate, cream and cocoa in a small pan and melt together over a gentle heat until smooth. Remove from the heat and leave in the warm pan whilst you roll out the dough.
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5To make the loaf
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6Using a spatula turn the chilled dough out onto a well-floured work surface. Dust your hands and a rolling pin with some of the extra flour and roll the dough to a 35cm square, handling as little as possible.Spread the chocolate sauce over the dough leaving a 2.5cm border around the edges and sprinkle over the crushed praline.Brush the border with water and roll up like a Swiss roll, tucking the ends securely underneath to seal in the filling.Place the loaf with the seam side down into the tin. Cover and rest for 2½-3 hours or until it doubles in size. Pre-heat the oven towards the end of the resting time to 200°C/180°C fan/Gas Mark 6. Glaze the loaf with the beaten egg and bake for 10 minutes. Reduce the temperature to 180°C/160°C fan/Gas Mark 4 and continue to cook for 25-30 minutes until golden. Allow to cool completely in the tin before turning out onto a wire rack.To finish, melt the remaining chocolate in a small bowl over pan of hot water. Drizzle over the top of cooled loaf and sprinkle over the 2 tablespoons of chopped nuts.
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7Chilling the dough overnight in the refrigerator makes handling and rolling easier. As the brioche is an enriched bread and has been chilled, the rising will be a longer and slower process than for standard bread.Any leftover brioche makes excellent bread and butter pudding.