Snowflake Brioche with Hazelnut Spread
Recipe by Il était une fois la pâtisserie
A fluffy snowflake‑shaped brioche filled with hazelnut spread, perfect for a Christmas breakfast or any festive occasion. The dough is prepared with a stand mixer, risen twice, and shaped into a snowflake before being baked to a golden finish.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
4h 30m
Prep
30m
Cook
36m
Cleanup
5h 36m
Total
Cost Breakdown
Total cost:$7.77
Per serving:$0.97
Critical Success Points
- • 15‑minute pause during butter incorporation for gluten reconstitution.
- • Properly shape the snowflake by folding the arms twice outward.
- • Observe the first rise temperature (max 29 °C) to avoid over‑proofing.
- • Bake at 180 °C until golden, monitor the top color.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful with the softened butter as it can be slippery.
- • Do not leave the mixer unattended during the kneading program.
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