Brioche with hazelnut cream swirl from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 84) by Alexandra Stafford

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on February 02, 2024

    I used leftover hazelnut cream from a different recipe and just made 1 loaf. I didn't actually find shaping to be that difficult. The hazelnut cream was less prominent than expected, but I may not have had quite enough. Eaten the day after baking, we enjoyed this toasted with butter and/or raspberry jam. I think it would also make delicious French toast.

  • lizbot2000 on November 27, 2020

    I made this without the hazelnut cream because I needed brioche for a bread pudding recipe I wanted to make. It turned out great, and quite a few slices didn't make it to the bread pudding after all. This is the second loaf of bread I've cooked, and it turned out gorgeous. These look really impressive. I made one in a loaf pan and one in the pyrex bowl recommended for the peasant bread. I preferred the look of the round one.

  • hirsheys on December 17, 2018

    I'm not convinced that the hazelnut swirl is worth the trouble, to be honest. It's quite yummy, but man, what a megillah (Yiddish for elaborate process, basically). On the other hand, the brioche is amazing - light and fluffy and like falling off a log. I will definitely make it again (just not filled with anything.) This recipe makes 2 loaves.

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