Ingredients ( for 5 brioches )
- 210 g of Ruggeri spelt flour
- 50 g of milk (or water)
- 1 egg
- 1 teaspoon sugar
- 20 ml of seed oil
- 5 g of fresh yeast
- vanilla aroma
- lemon zest
- 2 g of salt
- egg yolk + milk, for brushing
- chopped hazelnuts, to garnish
For the filling
- hazelnut cream
- chopped hazelnuts
Procedure:
In a bowl or mixer, mix the sifted flour, yeast, warm milk, sugar, egg and oil; then add the flavourings and salt. Mix the ingredients well, it should be a soft dough. Cover the dough and let it rise until it doubles in volume.
When the dough has risen and doubled in volume, deflate it and divide it into 5 pieces of 70 g, roll them out with a rolling pin, forming a rectangle elongated from the sides. Spread the hazelnut cream filling and the chopped hazelnuts on the upper part of the sides, cut the remaining dough into 2 cm strips. Roll up the rectangles, close the crowns and transfer to a baking tray lined with baking paper. Cover and let rise for another 15-20 minutes, then brush with the egg yolk and milk mixture, sprinkle with chopped hazelnuts to taste. Bake in the oven at 190°-200°C for about 15-20 minutes.
Note: the revised recipe is taken from Sara Papa's recipe book.
