Description

Delight in these soft and flavorful Chocolate-Hazelnut Rolls, featuring a tender brioche dough filled with a rich spread of sweet butter, crushed dark chocolate, and roasted hazelnuts. Perfectly golden on the outside and drizzled with agave syrup for a shiny finish, these rolls make an indulgent treat for breakfast, brunch, or any time you crave a homemade pastry.

Ingredients

Scale

Dough Ingredients

250 ml lukewarm milk
2.5 cc dry baker’s yeast (to be rehydrated)
80 g melted and lukewarm unsalted butter
2.5 tbsp runny honey
1.5 tbsp natural vanilla extract
1 egg, lightly beaten
500 g flour
1 cc salt

Filling Ingredients

5 tbsp spread (such as hazelnut spread)
40 g softened sweet butter
1 tbsp flour
45 g crushed dark pastry chocolate
A handful of roasted hazelnuts, crushed (plus extra for decoration)

Final Touches

1 egg yolk (for egg wash)
Water (to mix with egg yolk for brushing)
Agave syrup (for drizzling after baking)

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Instructions

Activate the yeast: Pour the dry yeast into a bowl of lukewarm milk, cover with a cloth, and leave in a warm place for 10 minutes until the yeast is frothy and active.
Prepare dry and wet mixtures: In a separate bowl, combine flour and salt. In another bowl or the bowl of a food processor, mix together melted butter, honey, lukewarm milk, and vanilla extract.
Form the dough: Gradually add the dry ingredients to the wet mixture in three batches while mixing with the food processor’s flat mixer. Add the lightly beaten egg, then switch to the dough hook and knead on low/medium speed for about 8 minutes until the dough becomes elastic and clears the sides of the bowl. Cover with a damp cloth and place in a warm spot or an oven preheated to 30°C until the dough doubles in size, about 1 hour or more.
Roast hazelnuts: Place hazelnuts on a baking sheet and roast at 180°C (traditional oven) for 5 minutes. Remove from oven and rub them with a cloth to remove skins carefully, then crush them.
Make the filling: In a bowl, combine the spread, softened butter, and flour, mixing well to create a smooth filling.
Roll out the dough: On a floured surface, roll the brioche dough into a rectangle approximately 42cm by 28cm. Spread the filling evenly over the dough, then distribute crushed dark chocolate and crushed roasted hazelnuts on top, reserving some hazelnuts for decoration.
Shape and portion: Roll the dough tightly lengthwise into a log. Using a sharp ceramic knife, cut the log into 15 equal pieces. Place each piece cut-side down in a 30x20cm rectangular mold lined with baking paper, covering them so that the rolls will touch after rising.
Second rise: Cover rolls with a tea towel and let them rise again in a warm place for 20 to 30 minutes until puffed and touching each other.
Prepare oven and egg wash: Preheat the oven to 200°C (traditional heat). Mix the egg yolk with a little water and brush the tops of the rolls for a glossy finish.
Bake: Bake the rolls for about 8 minutes or until golden brown and cooked through.
Finishing touches: Remove from oven and immediately brush with agave syrup for a shiny, sweet glaze. Sprinkle the remaining crushed hazelnuts on top for decoration.

Notes

Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
Knead the dough until elastic and smooth to develop gluten for a fluffy texture.
Roasting hazelnuts enhances their flavor and makes skin removal easier.
Use a sharp ceramic knife to cut the rolls cleanly without squashing the dough.
Cover the dough during rising to prevent drying out.
For richer flavor, let the dough rise longer or refrigerate overnight before shaping.
Serve warm for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Baking
Method: Baking
Cuisine: French-inspired