Brioche with Chocolate Hazelnut Spread
I went to a brunch on Saturday and brought along my Brioche with Streusel to the affair. I’d forgotten the egg wash, so the three loaves didn’t look like much. Fortunately, the taste was just fine and they were decimated.
While I was there, I happened to remark to LiAnna that I thought this particular loaf would work well with Nutella. She said, “Yes, please. Bring one to work on Monday and the Campaigners will bow before you in gratitude.” Well, she didn’t say that exactly, but you get the idea.
I thought why not, and so I present a photo of tonight’s endeavor, Brioche with Chocolate Hazelnut:
It is simply the brioche dough recipe from Artisan Bread in Five Minutes a Day rolled flat and smeared with the chocolate hazelnut spread of your choice. Roll it up and let it sit for half an hour. Preheat the oven to 450 degrees F. Make an wash of one egg beaten together with some brown sugar. Coat the loaf with the egg wash before sticking it into the oven for 15 minutes. It’s that easy.
