Cinnamon Hazelnut Brioche
Two Loaves (or however you want to shape it!)
2 cups all-purpose flour
2 cups bread flour
½ cup hazelnut flour (I prefer Bob’s Red Mill)
1 Tbsp ground cinnamon
1 tsp fine sea salt
3 ½ tsp instant yeast
5 large eggs
3 Tbsp local honey
½ cup plain yogurt
2 tsp vanilla paste
Zest of one large orange
18 Tbsp unsalted butter, room temperature
1) In the bowl of a standing mixer, use the paddle to mix the two flours, the hazelnut flour, cinnamon, salt and yeast.
2) In a second bowl, lightly beat the five eggs and then whisk in the honey, yogurt, vanilla and orange zest.
3) Add the egg mixture to the dry mixture. Change to the dough hook and mix on slow speed for two minutes, then on medium for ten minutes to form a soft dough that cleans the sides of the bowl.
4) With the mixer on a medium speed, add the butter, one Tablespoon at a time, until the butter is fully incorporated.
5) Butter a glass bowl and scrape the dough into the bowl. Cover the bowl with plastic wrap and refrigerate the dough overnight.
6) The next morning, scrape the dough onto a lightly floured surface and divide as you wish. This dough will make two loaves. I choose to divide the dough into thirds – one third for a small decorative loaf and the remaining to make twelve individual rolls.
7) Butter the baking tins and place the dough in them. Cover the loaves loosely with plastic wrap and let sit for one to two hours to come to temperature and proof.
8) Preheat your oven to 400 degrees. Bake the loaves for thirty minutes until golden and a skewer comes out clean. Smaller loaves will take less time. My twelve individual rolls baked in fifteen minutes. Let them cool in the pan for five minutes and then cool completely on wire rack – if you can wait that long!
