Hazelnut chocolate brioche
Hazelnut chocolate brioche is an indulgent sweet bread filled with a gooey hazelnut chocolate spread. The Thermomix TM7 warms the milk and butter gently, kneads the enriched dough to a silky consistency, and whisks the egg yolk glaze for a glossy finish. Ideal for weekend brunch, afternoon tea or a festive breakfast treat.
About this recipe
Hazelnut chocolate brioche Thermomix TM7 recipes bring the bakery into your kitchen, filling the house with the aroma of buttery enriched dough and warm chocolate. This recipe for the all-in-one kitchen machine proves that luxurious French-style pastry is achievable on any weekend: the TM7 gently warms the full cream milk, melts the unsalted butter and kneads the baker's flour, eggs, sugar and instant yeast into a supple dough that rises beautifully. Swirled with hazelnut chocolate spread and brushed with egg yolk glaze, the brioche emerges golden with a tender, almost feathery crumb and molten chocolate ribbons. It is the ideal sweet breakfast or brunch centrepiece for slow Sunday mornings, a holiday table or an afternoon treat with coffee. Because the Thermomix handles the temperamental steps — warming liquids to the right warmth, kneading sticky dough without mess — even novice bakers get consistent, impressive results every single time they bake it.
Preparation tips
- Let the kneaded brioche dough proof in a warm, draught-free spot until doubled in size before shaping; enriched doughs with butter and eggs rise more slowly than plain bread dough. Cold kitchen? Place the bowl near a warm oven.
- Roll the dough tightly around the hazelnut chocolate spread so the spiral stays intact when slicing. Use a sharp serrated knife and wipe it between cuts for clean layers and a beautiful swirl pattern.
- Bake until deep golden and hollow-sounding underneath, then cool on a rack before slicing. Serve slightly warm so the chocolate centre stays gooey; leftover slices toast beautifully the next morning for breakfast.
- For a nuttier flavour and extra texture, spread a little extra hazelnut chocolate spread over the rolled dough and scatter chopped toasted hazelnuts before rolling up. Children love helping with the rolling and twisting step.
Recipe variations
- Nut-free version: replace the hazelnut chocolate spread with a smooth milk or dark chocolate spread, keeping the same rolling technique. The brioche dough itself stays unchanged, so the buttery crumb and golden glaze remain identical.
- Festive variant: add a pinch of cinnamon and orange zest to the dough and drizzle the cooled brioche with a simple icing made from sugar and lemon juice for a Christmas-morning showstopper.
Thermomix TM7 Benefits
- Gentle warming - The Thermomix heats the full cream milk and melts the butter precisely without scalding, guaranteeing ideal yeast activation. [Heating]. [Precision Control]
- Hands-free kneading - The TM7 kneads the sticky flour, egg and butter dough into a smooth elastic ball while you grease the tin. [Kneading]. [Hands-Free]
- Built-in weighing - Weigh the sugar, salt and flour directly in the mixing bowl of the Thermomix for consistent brioche every bake. [Weighing]. [Built-in Scale]
- Perfect whipping - The TM7 whisks the egg yolk glaze evenly so the brioche crust bakes to a deep glossy golden shine. [Whipping]. [Multi-Function]
- Even blending - The Thermomix mixes the instant yeast through the flour uniformly, preventing dense patches in the crumb. [Mixing]. [Multi-Function]
Ingredients
- full cream milk
- white sugar
- dried instant yeast
- unsalted butter
- baker's flour
- salt
- eggs
- hazelnut chocolate spread
- egg yolk
- full cream milk