Hazelnut Brioche

2 Braided Loaves

Ingredients:

• 2 cups warm water (just warm to the touch)

• 1/3 cup warm buttermilk (room temperature is fine)

• 4 tsp active dry yeast

• 5 Tbsp sugar (I use a mix of white and brown – 3 white and 2 brown)

• 3 eggs

• ½ cup all-purpose flour

• ½ cup hazelnut flour (I recommend Bob’s Red Mill’s Hazelnut Four)

• 6 cups bread flour

• 1 Tbsp kosher salt

• Zest of a large orange

• 1 tsp cinnamon

• 6 Tbsp unsalted butter, room temperature

1)     In a medium glass bowl, combine the warm water, warm milk, the yeast and the sugar. Let this stand untouched until foamy.  This should take about five minutes.

2)     In another small bowl, beat the 2 eggs.

3)     In the bowl of a standing mixer, mix together the three flours, the salt and cinnamon, and the orange zest with the paddle. Add the butter in teaspoon-size portions and mix on low speed until the mix begins to make crumbs (like making biscuits). Stir the beaten eggs into the yeast mixture and then pour this into the dry mix, mixing with the paddle on low speed.

4)     Switch to the dough hook and mix the dough for another five to six minutes until the dough is smooth and elastic.

5)     Turn out the dough onto a lightly floured surface and shape it into a ball. Lightly oil a large ceramic bowl.  Place the dough into the prepared bowl and roll the dough to lightly cover with the oil.  Cover the bowl with plastic wrap and let rise in a warm place until doubled in size – about one hour.

6)     Lightly spray two loaf pans with cooking spray.

7)     Turn out the dough onto a lightly floured surface.  Divide the dough in two and shape each half as desired.  The classic shape is a three or four-strand braid.  Gently place the shaped loaves into the prepared pans and cover with a clean kitchen towel to rise again for about an hour.

8)     Preheat your oven to 350 degrees.

9)     Beat the remaining egg with 1 Tbsp water and brush the exposed tops of the risen loaves. Bake in the preheated oven for roughly 30-35 minutes (turning the loaves midway through the baking time). 

10) When the loaves are beautifully browned and smelling delicious after about 35 minutes in the oven, remove them from their pans and return them to the oven to bake another five minutes to set the overall crust.  Remove them from the oven and cool completely on a wire rack.

*Note – I also recommend spraying the loaves with water three times during the first five minutes of baking. Do this as quickly as possible in order to maintain the oven temperature as much as possible.