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:
- 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.
- 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.
- 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.
- 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!