Brioche dough contains 40% butter. To make this we take brioche dough and layer it with more butter. This is the butteriest dough imaginable.
This recipe makes 2 loaves of Brioche Feuilletee. In the video I demonstrate how to make one loaf and a few buns. No matter how many loaves or buns you decide to make the method will still be the same. In my brioche base recipe video follow the steps until refrigerating the dough overnight. You only need half of the dough from my brioche base recipe for this. You can use the other half for another bake from my brioche section. Croissants or bee sting cake or perhaps some burger and hot dog buns.
Watch the video down below to see detailed instructions.
550g (1.2lb) brioche dough that has been refrigerated overnight
100g (3.5oz) toasted hazelnuts
80g (2.8oz) sugar syrup *made by melting 40g (1.4oz) sugar with 40g (1.4oz) water in a pan.
120g (4.2oz) cold butter
- To make the hazelnut filling grind the nuts to a coarse powder in a food processor and mix with the syrup.
- Mould the butter into a flat square using a rolling pin and parchment paper.
- Roll the piece of dough out to a square and place the butter on the dough in an offset manner so that the 4 points of the butter are midway between the 4 points of the dough. Now enclose the butter in the dough by bringing the 4 points of dough into the centre of the butter. Pinch the seams closed and try and do your best to keep it all square.
- Roll the dough out to a long rectangle. Now fold the two side quarters in towards the centre and then fold the dough in half along the centre line. Cover with clingfilm and let rest in the fridge for 30 minutes.
- Roll the dough out to a long rectangle again in the direction of the two open ends. This time fold one third over and then cover with the remaining third. Wrap up and rest in the fridge for 1 hour.
- Roll the dough out to a flat square. Now you can divide it into however many pieces you want to make any shape that you like. This recipe will make two braided loaves.
- Cut each piece into 3 long strips and pipe the hazelnut filling. Roll up the dough to enclose the filling and braid into loaves.
- Place in a cake tin lined with parchment paper, cover and proof for around 2 hours. During the final hour of fermentation pre-heat your oven to 180C (360F) no fan.
- Bake the dough with egg and bake for around 35 minutes or until well risen and deep golden brown.
- As soon as the bread comes out the oven brush it with some sugar syrup or apricot jam to give it and extra shiny finish.
- Let it cool down in the tin for at least 30 min before removing.
Remove from the tin, let cool down completely (if you have the will power) and enjoy!
Watch the video here