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

  • hazelnuts
  • all-purpose flour
  • butter
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • 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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