It is Thanksgiving and yeah, it is cold outside. So who does not want some rich and sweet chocolate hazlenut brioche to warm up? It is perfect to enjoy a cold autmn-winter day at home. Served with some hot coffee or tea while you wait your turkey to get done.
What you need
base
- 1 egg (L size)
- 150ml milk
- 75g sugar
- 40g cocoa powder
- 50g cold butter
- 300g flour
- 12 g fresh yeast
- 1 teaspoon salt
frosting
- 1 eggwhite (L size)
- 1 tablespoon corn flour
- 50g grounded hazlenuts
- 80g sugar
How you do it
Mix sugar and butter to get a very creamy buttercream. In a second bowl knead together all other ingredients. Once you have a thick dough start adding the buttercream. The dough should be firm and dry-ish.
Ferment the dough for aprox 2 hours. Mold with your hand small balls and place them in a cake form that has been prevouisly greased. Ferment for 4 further hours.
To make the frosting you will need to mix thoroughly the grounded hazelnuts, corn flour, and sugar. After this, start whisk in slowly the eggwhite. Add the end you should have a thick and creamy frosting paste.
Place a heat resistant bowl of water on the bottom part of your oven. Then, heat up to 180º C. Cover the chocolate-dough balls with the frosting. Bake for aprox 25-30 minutes.
Serve and enjoy
The Chef Cat 