Snowflake Brioche with Hazelnut Spread

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 60 g Granulated sugar
• 10 g Fine salt
• 20 g Fresh yeast (Crumble before adding)
• 4 pcs Eggs (At room temperature)
• 200 ml Buttermilk (Makes the brioche more tender)
• 100 g Unsalted butter, softened (At room temperature, not melted)
• 200 g Hazelnut spread (e.g., Nutella) (At room temperature to ease spreading)
• 1 pcs + 1 c. à soupe Egg yolk + milk (For glazing)
• 20 g Powdered sugar (For decorating (snow effect))

Instructions

1. Prepare the ingredients

   Sift the flour, measure the sugar, salt, yeast and prepare the eggs, buttermilk and softened butter.

   Time: PT10M

2. Mix the dry ingredients

   In the mixer bowl, pour the flour, sugar, salt and crumbled yeast.

   Time: PT5M

3. Add the liquids

   Add the beaten eggs and buttermilk into the well, then start the mixer’s “dough rise” program (about 20 min).

   Time: PT20M

4. Incorporate the butter

   When the mixer begins to form a homogeneous dough, add the softened butter gradually. The mixer will automatically stop for 15 min to allow the gluten to reconstitute, then resume kneading until a smooth dough is achieved.

   Time: PT15M

5. First rise

   Cover the bowl with plastic wrap loosely and let the dough rise at a maximum of 29 °C for 1 h 30.

   Time: PT1H30M

   Temperature: 29°C

6. Degas and divide

   On a floured work surface, place the dough, gently press with your hands to degas, then cut into three as equal parts as possible and shape into balls.

   Time: PT15M

7. Form the discs

   Flatten each ball with the rolling pin to obtain a disc about 25 cm in diameter.

   Time: PT10M

8. Assembly with the hazelnut spread

   On the first disc, spread half of the hazelnut spread. Place the second disc on top, spread the hazelnut spread again, then cover with the third disc.

   Time: PT10M

9. Shape the snowflake

   Place a small glass in the center of the circle, cut the disc into 16 equal triangles, then fold each pair of arms twice outward to form a snowflake.

   Time: PT15M

10. Second rise

    Place the snowflake on parchment paper set on the perforated tray, cover lightly with a kitchen towel and let rise for 1 hour at room temperature (or overnight in the refrigerator).

    Time: PT1H

11. Glazing

    Mix the egg yolk with a tablespoon of milk, brush the brioche, then lightly dust with powdered sugar for the snow effect.

    Time: PT5M

12. Baking

    Bake the brioche at 180 °C for 30 minutes, until nicely golden.

    Time: PT30M

    Temperature: 180°C

13. Cooling

    Remove the brioche from the oven, let cool for 15 minutes on a rack before serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All‑purpose flour
• Instead of Granulated sugar: White sugar
• Instead of Fine salt: Sea salt
• Instead of Fresh yeast: Active dry yeast (7 g)
• Instead of Eggs: Liquid eggs in a bottle
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Unsalted butter, softened: Vegetable margarine
• Instead of Hazelnut spread (e.g., Nutella): Homemade hazelnut spread
• Instead of Egg yolk + milk: Whole beaten egg
• Instead of Powdered sugar: Very fine granulated sugar

Equipment Needed

• Stand mixer with hook
• Mixer bowl
• Silicone spatula
• Floured work surface
• Rolling pin
• Parchment paper
• Perforated tray (or brioche pan)
• Oven
• Kitchen brush
• Knife or dough cutter
• Cooling rack
• Kitchen scale

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Using buttermilk gives an even more tender crumb.
• The plastic wrap should be placed loosely to allow the dough to breathe.
• For a more pronounced snow effect, dust with powdered sugar just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature, consume the same day to keep it moist.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring to room temperature before the second rise.
• The hazelnut spread can be replaced with melted chocolate for a chocolate variation.
• The snowflake can be prepared ahead and kept in the refrigerator, then glazed just before serving.