Two-Tone Pan Brioche with Nutella Filling and a Honey Hazelnut Glaze

This two-tone pan brioche is a visually striking and deliciously indulgent treat. The brioche dough, split into plain and cocoa-flavored halves, creates a beautiful contrast in each slice. Filled with creamy Nutella and topped with a honey hazelnut glaze, this brioche offers a sumptuous blend of textures and flavors. The use of oat milk adds a subtle sweetness and makes the dough tender, perfect for a luxurious breakfast or a delightful snack.

Why You’ll Love This:

The combination of soft, fluffy brioche with rich Nutella is always a winner, but the addition of cocoa powder and a shiny, nutty topping takes it to the next level. This recipe is perfect for those who enjoy experimenting with bread-making and appreciate a visually appealing and tasty result. The honey hazelnut glaze not only adds flavor but also gives the brioche a gorgeous glossy finish.

Perfect Occasion:

This brioche is perfect for special occasions, such as brunches, holiday breakfasts, or as a treat to brighten up any day. It’s also great for gatherings, where its stunning appearance and delicious taste are sure to impress guests. Whether it’s a family get-together or a more formal event, this brioche fits right in.

Decoration Tips:

For an even more impressive presentation, you can slice the brioche and arrange the slices on a platter so the two-tone effect is visible. Garnish with additional hazelnuts or a dusting of powdered sugar to enhance the aesthetic appeal. If serving as part of a brunch, pair with fresh fruits or a selection of cheeses to balance the sweetness.

Ingredients:

• 1 teaspoon vanilla extract
• 500 g Manitoba flour (plus 20 g cocoa powder for half the dough)
• 225 g oat milk
• 8 g active dry yeast
• 70 g vegetable oil
• A pinch of salt
• 1 egg
• 80 g sugar
• Nutella for filling
• Honey and crushed hazelnuts for glazing

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, whisk together the beaten egg, sugar, oat milk, vanilla extract, and salt.
   • Start adding flour mixed with the yeast gradually while mixing. Begin kneading the dough.
   • Incorporate the oil and continue kneading until the dough is shiny, elastic, and smooth.
   • Transfer the dough onto a floured surface and knead for a few more minutes.
   • Divide the dough into two equal parts. Return one half to the mixer and knead in the cocoa powder.
2. First Rise:
   • Place each half of the dough in a bowl, cover with plastic wrap, and let rise in a warm place until doubled in size.
3. Shape and Fill:
   • Roll out the risen dough into elongated shapes, spread Nutella over each piece, and then roll them up.
   • Place the rolled dough in a plumcake mold and let rise again for 30 minutes.
4. Bake:
   • Preheat the oven to 200°C (392°F).
   • Bake the brioche for 8-10 minutes, then immediately brush with honey and sprinkle with crushed hazelnuts.

Enjoy this luxurious two-tone pan brioche, a perfect blend of flavors and textures that are sure to delight!