Hazelnut & Dark Chocolate Chip Brioche 

For the brioche dough:

• ½ cup warm milk
• 1 tbsp instant yeast
• ¼ cup superfine sugar
• 4 large eggs
• 3¾ cups bread flour
• 1½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened and diced

For the filling:

• 1 cup Oregon hazelnuts, toasted and roughly chopped
• ⅔ cup dark chocolate chips (70% cocoa preferred)

To finish:

• 1 egg, beaten (for glazing)
• 1 tbsp turbinado sugar (optional, for crunch)

Here’s How:

1. In a stand mixer bowl, combine the warm milk, yeast, and sugar. Leave for 10 minutes until frothy.
2. Add the eggs, flour, and salt, then mix on a low speed with a dough hook for 3–4 minutes until it comes together.
3. Gradually add the softened butter, a few pieces at a time, mixing on low until fully incorporated. Turn up to medium speed and mix for another 8–10 minutes until glossy and elastic.
4. Shape the dough into a ball, cover, and proof for 1 hour at room temperature. Then refrigerate overnight for a slow, flavorful rise.
5. The next day, roll the dough into a rectangle about ½ inch thick. Scatter over the hazelnuts and chocolate chips, then roll tightly from the long edge into a
6. Slice the log into 12 portions and roll into balls, then place into nonstick deep muffin tins.
7. Cover and proof for 1–1½ hours until doubled in
8. Brush with beaten egg, sprinkle with sugar, and bake at 350°F (180°C) for 30–35 minutes, until golden and risen.
9. Cool slightly before serving warm with a little butter and a strong coffee.