Chocolate-Hazelnut Brioche Rolls
Servings: 12
Ingredients:
• 2 ¾ cups white flour
• ¼ cup buttermilk
• ¼ cup warm water
• 3 large eggs
• 1 tbsp instant yeast
• 10 tbsp unsalted butter, cubed and at room temperature
• 3 tbsp Yupik Organic Cane Sugar
• 1 tsp Yupik Fine Himalayan Pink Salt Chocolate filling
• 2 cups Yupik Organic Fairtrade 70% Dark Chocolate Chips, Vegan
• ¾ cup Yupik Hazelnut
Meal Method:
1. Place all ingredients except the butter in a stand mixer fitted with a dough hook and mix for 7 minutes at medium speed. Once the dough is smooth, integrate the butter 1 cube at a time, blending for 1 minute between each. Work the dough for 7 minutes on medium speed until smooth, soft and elastic.
2. Form into a ball, place in a greased bowl and cover to rise for 1 hour. Afterwards, refrigerate overnight.
3. (Next day) Take out the dough and turn out onto a floured surface. Dust with flour and press into a large rectangle. Using a rolling pin, roll out into a rectangle that is ½ inch thick.
4. Sprinkle the rectangle with 1 ½ cups of chocolate chips and the hazelnut meal.
5. Roll the dough into a cylinder and cut 12 rolls. On 2 baking sheets, place 6 per sheet, ½ inch apart. Cover with clingfilm and let proof for 2 hours, until doubled in size.
6. Preheat oven to 375 °F. Bake for 25-30 minutes or until golden. Remove from the oven and sprinkle with the remaining chocolate chips. Cool on the pan for 15 minutes.