Sunday, February 6, 2011
Brioche dough is buttery and flaky and is a good base for a fabulous variety of rolls and desserts. Dave is mastering all kinds of artisan breads, and this dough is one that he has been working with.
Dave's Brioche Rolls with Hazelnut Filling
Adapted from Baking Artisan Bread by Ciril Hitz
The brioche dough recipe can be found here.
1 1/4 cups hazelnut flour
1/2 cup granulated sugar
1 1/2 tsp light corn syrup
6 Tbsp water
1/4 tsp ground cinnamon
Blend together until smooth. Add more water if necessary, so that filling will not tear dough as you spread it on.
Roll about 1/4 of the dough into a square. Spread with filling and roll jelly-style. Slice evenly and place into a greased cake pan. Allow to proof at room temperature for 1 - 2 hours. Bake in 350ºF oven for 30 - 40 minutes until brown.