Chocolate Hazelnut Spelt Brioche Wreath, sweet and indulgent like a dessert, simple and cozy like bread with chocolate. Enjoy it in the morning with tea or coffee, as an afternoon snack, or as a decadent dessert. The spelt flour and honey give this brioche wreath a warm golden color and a delightful flavor.
Song of the day: Twist and Shout - The Beatles
Imagine a nutty honey-sweet brioche bread filled with chocolate hazelnut spread just out of the oven, wildflowers on the breakfast table, a soft morning light peeking through the window and your favorite people with you. All the worries, engagements, to-do lists can wait and you can live the beautiful moment. Doesn't it sound heavenly?
I find it hard to shut off the train of thoughts constantly running through my head and live in the present, enjoying every bit of it. But I do my best and especially choose the morning, and breakfast time with my loved ones, to practice stillness and grace.
Chocolate Hazelnut Spelt Brioche Wreath
As a matter of fact, if there is something that can help me succeed in that, is a breakfast that involves coffee, chocolate, and it is possibly made of brioche bread. Better yet, a Chocolate Hazelnut Spelt Brioche Wreath. The fact that you've spent a few hours of your time making it, with all the love that you have, will make you feel like a million bucks.
Start by making the dough
Although it requires some time and patience, making brioche dough is not impossible. Even without a stand mixer. Whether you're making the dough old school mixing it with your hands, or using the dough hook of a stand mixer, just remember to work the dough for at least 10 minutes. The end result has to be shiny and smooth. Form the dough into a ball, place it into a bowl covered with plastic wrap or a towel, and set it to rise in a warm place away from air draughts. I always use the oven, turned off and with the light on.
Roll Baby Roll
After about two hours resting time, punch down the dough, it is so therapeutic, lol! Next, quickly knead it a few more seconds, then, on a piece of parchment paper sprinkled with flour, start rolling the dough with a rolling pin until you get a rectangle of dough about 3 mm thick. Likewise, flour the rolling pin, it helps the dough no to stick.
Spread the Love
Is there anything better than spreading chocolate hazelnut spread? Well, maybe licking the spoon afterward, lol. Remember to leave a border without chocolate! As a result, it will be less messy. I might have gotten carried away 😉 .
Twist and Shout
Next, roll the dough onto itself on the long side to form a roll, or a big cigar, then place it in front of you and with a sharp knife cut the center lengthwise, leaving intact the edge farthest from you, so that the two halves remain attached to one end. Twist, or braid, the two pieces without tightening and try to keep the side with the chocolate hazelnut spread facing up. Close the two ends to form a wreath. Finally shout, of pleasure, and relief, that the worst is done!
Perfection is not everything
What, your Chocolate Hazelnut Spelt Brioche Wreath is not perfect? It got stretched too much on one side while you were braiding it? Do you mean, like mine? Well, I can tell you that the taste won't -in the least- get compromised. Besides, after it has rested for one more hour, it will look nice and plump. At this point, after a brush of egg wash on top and a generous sprinkle of sugar, the Chocolate Hazelnut Spelt Brioche Wreath is ready for the oven. And you for a nap, lol.
It's beautiful and I made it!
The Chocolate Hazelnut Spelt Brioche Wreath bakes in a preheated oven for 20-25 minutes. After that, test your willpower and see if you can allow the brioche to cool down before slicing it. I can never do that. Moreover, I like when the chocolate is still warm and stains my fingers. It is pretty, not perfect, but I made it. And now I need to celebrate. I pour myself a cup of coffee and have the first slice while taking pictures. So rewarding!
If Tastebuds Could Speak...
They would tell you that this Chocolate Hazelnut Spelt Brioche Wreath is absolutely amazing. It is rich and buttery, with a side of decadent. But it also wholesome and comforting. If you're like me, and bread and chocolate taste like home, then roll up your sleeves, get your hands in the dough, and most of all, have fun in what you're doing.
Enjoy every bite!
Song of the day: Twist and Shout - The BeatlesPrint
- 300 g spelt flour
- 120 ml milk (or half and half cream)
- 12 g fresh (baker's) yeast
- 1 egg
- 3 Tbsp honey
- 40 g unsalted butter
- 1 tsp salt
- 4 Tbsp (more or less) chocolate hazelnut spread
For the egg wash:
- 1 small egg beaten with 2 teaspoon water (or milk).
- In the bowl of a stand mixer fitted with the dough hook, add the flour.
- Dissolve the yeast in the warm milk, then pour it into the bowl with the flour and start mixing on low/medium speed.
- Add honey, salt, egg, butter and mix everything until a dough forms. Keep mixing on medium for at least 10 minutes, or until the dough is very smooth, shiny, and not sticky anymore.
- Form a ball with the dough and place it in a salad bowl. Cover it with a clean cloth or plastic wrap and let the dough rise for 2 hours at room temperature, protected from air draughts.
- When the dough has risen, punch it down and quickly knead it a few more seconds, then roll it with a rolling pin trying to get a rectangle of dough about 3 mm thick. I roll it on parchment paper so I don’t have to transfer it after.
- Once the dough is stretched, spread a generous layer of chocolate hazelnut spread, leaving about 2 centimeters of empty border all around.
- Roll the dough on itself lengthwise to form a roll, then place it in front of you and with a sharp knife cut the center lengthwise, leaving intact the edge farthest from you, so that the two halves of dough are not completely separated but remain attached to one end, about 5 cm.
- Braid the two pieces without tightening and try to keep the side with the chocolate hazelnut spread on top. Then, close the two ends to form a wreath.
- If you don’t have it already on parchment paper, line now a baking sheet with parchment paper, gently place the brioche wreath and let rise for 1 more hour at room temperature, protected from air draughts.
- Meanwhile, preheat the oven to 190° C (375° F).
- Brush the surface with the egg wash and sprinkle with coarse sugar before putting it in the oven.
- Bake the brioche wreath for 20-25 minutes, watching while it cooks so that it doesn’t overcook.
- Allow the brioche to cool down on a rack before slicing it. Or have it while still warm, so good!
The brioche wreath lasts a few days at room temperature. You can warm it up in the oven, but it's also good cold.
You can use any chocolate hazelnut spread, store bought or homemade.
- Prep Time: 3 hours 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
Keywords: brioche, butter, egg, chocolate hazelnut spread, wreath, brunch, breakfast, dessert, spelt flour
I love baking and kneading dough because it takes me to a happy place in my soul.