Chocolate, Hazelnut, Praline Brioche Loaf
- 500g strong white flour, plus extra for rolling
- 55g caster sugar
- 2 teaspoons fast-acting dried yeast
- 1 teaspoon salt
- 125ml milk
- 5 medium eggs
- 150g softened butter
Praline and Chocolate Filling:
- 70g caster sugar
- 5 tablespoons water
- 80g chopped roasted hazelnuts
- 150g dark chocolate
- 6 tablespoons single cream
- 3 tablespoons cocoa powder
- 1 beaten egg
- 55g dark chocolate, melted
- 2 tablespoons chopped roasted hazelnuts
Brioche (the day before):
Combine the flour, sugar, yeast and salt in a large bowl. Make a well in the centre, add the milk and eggs and bring the mixture together using a large spatula to make a soft dough. Continue to mix with a beating and kneading action in the bowl for 5-6 minutes until the dough has become smooth.
Add the softened butter in small pieces and continue to work the mixture with the spatula for 4-5 minutes more. Cover and rest in the refrigerator overnight.
Praline and chocolate filling:
Place the sugar with the water into a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to a simmer and cook until a golden, caramel colour is achieved.
Remove from the heat and stir in the nuts. Turn the mixture out on to a baking sheet, press flat and leave to set.
Place the set nutty caramel into a strong plastic bag, crush with a rolling pin and set to one side.
Place the chocolate, cream and cocoa in a small pan and melt together over a gentle heat until smooth. Remove from the heat and leave in the warm pan whilst you roll out the dough.
To make the loaf:
Using a spatula turn the chilled dough out onto a well-floured work surface. Dust your hands and a rolling pin with some of the extra flour and roll the dough to a 35cm square, handling as little as possible.
Spread the chocolate sauce over the dough leaving a 2.5cm border around the edges and sprinkle over the crushed praline.
Brush the border with water and roll up like a Swiss roll, tucking the ends securely underneath to seal in the filling.
Place the loaf with the seam side down into the tin. Cover and rest for 2½-3 hours or until it doubles in size. Pre-heat the oven towards the end of the resting time to 200°C/180°C fan/Gas Mark 6. Glaze the loaf with the beaten egg and bake for 10 minutes. Reduce the temperature to 180°C/160°C fan/Gas Mark 4 and continue to cook for 25-30 minutes until golden. Allow to cool completely in the tin before turning out onto a wire rack.
To finish, melt the remaining chocolate in a small bowl over pan of hot water. Drizzle over the top of cooled loaf and sprinkle over the 2 tablespoons of chopped nuts.