Two-tone brioche filled with Nutella and glazed with honey and hazelnuts

This two-tone pan-fried brioche is a visually striking and deliciously indulgent treat. The brioche dough, divided into plain and cocoa-flavored halves, creates a beautiful contrast in each slice. Filled with creamy Nutella and topped with a honey hazelnut frosting, this brioche offers a sumptuous blend of textures and flavors. Using oat milk adds a subtle sweetness and makes the dough tender, perfect for a luxurious breakfast or delicious snack.

Why you'll love it:

The combination of soft, chewy brioche with rich Nutella is always a winner, but the addition of cocoa powder and a bright hazelnut topping takes it to the next level. This recipe is perfect for those who like to experiment with breadmaking and appreciate a visually appealing and tasty result. The honey hazelnut glaze not only adds flavor, but also gives the brioche a gorgeous glossy finish.

Perfect occasion:

This brioche is perfect for special occasions, like brunches, holiday breakfasts or as a treat to brighten up any day. It is also ideal for meetings, where its stunning appearance and delicious taste are sure to impress guests. Whether it's a family reunion or a more formal event, this brioche fits in perfectly.

Decorating Tips:

For an even more impressive presentation, you can slice the brioche and arrange the slices on a tray so that the two-tone effect is visible. Garnish with additional hazelnuts or a dusting of powdered sugar to enhance the aesthetic appeal. If serving it as part of brunch, pair it with fresh fruit or a selection of cheeses to balance the sweetness.

Ingredients:

• 1 teaspoon of vanilla extract
• 500 g Manitoba flour (plus 20 g cocoa powder for half the dough)
• 225 g of oat milk
• 8 g active dry yeast
• 70 g of vegetable oil
• A pinch of salt
• 1 egg
• 80 g of sugar
• Nutella for garnish
• Honey and crushed hazelnuts for the icing

Instructions:

1. Prepare the dough:
   • In a mixing bowl, whisk together the beaten egg, sugar, oat milk, vanilla extract and salt.
   • Start gradually adding the flour mixed with the yeast while mixing. Start kneading the dough.
   • Add the oil and continue to knead until the dough is shiny, elastic and smooth.
   • Transfer the dough to a floured surface and knead for a few more minutes.
   • Divide the dough into two equal parts. Return one half to the blender and stir in the cocoa powder.
2. First climb:
   • Place each half of the dough in a bowl, cover with plastic wrap and let rise in a warm place until doubled in size.

3. Shape and filling:
   • Roll out the risen dough into elongated shapes, spread Nutella on each piece, then roll them up.
   • Place the rolled dough in a plumcake mold and leave to rise for another 30 minutes.

4. Cook:
   • Preheat the oven to 200°C (392°F).
   • Bake the brioche for 8 to 10 minutes, then immediately brush it with honey and sprinkle with crushed hazelnuts.

Enjoy this luxurious two-tone brioche, a perfect blend of flavors and textures that are sure to delight!