Bakery Braid with Cocoa Butter, Orange and Crunchy Hazelnut
An original sweet bakery braid made with a soft enriched dough, filled with cocoa-orange butter and finished with toasted hazelnuts for a crunchy, aromatic contrast.
Ingredients
- 500 g bread flour (for the dough)
- 70 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 220 ml warm whole milk (approx. a 100°F/38°C)
- 1 50 g egg (for the dough)
- 80 g unsalted butter, softened (for the dough)
- 8 g orange zest (divided entre dough and relleno)
- 90 g unsalted butter (for the relleno)
- 90 g brown sugar (for the relleno)
- 25 g cocoa powder (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 90 g toasted chopped hazelnuts (for the relleno and acabado)
- 5 ml vanilla extract (for the relleno)
- 1 50 g beaten egg (for brush)
- 20 g honey (for the glaseado final)
- 15 ml orange juice (for the glaseado final)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, granulated sugar, salt, and instant dry yeast. Add the warm whole milk, 1 egg, softened unsalted butter, and half of the orange zest. Knead for 10 to 12 minutes until you have a smooth, elastic, slightly shiny dough.
- 2
2. Shape the dough into a ball, place it in a lightly greased bowl, and cover it. Let it rise for 75 to 90 minutes in a warm spot until doubled in size.
- 3
3. While the dough rises, prepare the filling by mixing 90 g unsalted butter, brown sugar, cocoa powder, ground cinnamon, vanilla extract, and the remaining half of the orange zest until spreadable. Fold in 60 g of the toasted chopped hazelnuts and set aside.
- 4
4. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches. Spread the cocoa-orange filling evenly over the surface, leaving a 3/4-inch border.
- 5
5. Roll the dough up from the long side to form a firm log. Using a sharp knife, cut the log lengthwise into two strips to expose the filling layers.
- 6
6. Braid the two strips with the filling side facing up. Pinch the ends to secure the shape and place the braid on a baking sheet lined with parchment paper.
- 7
7. Cover the braid and let it proof for 30 minutes more. Meanwhile, preheat the oven to 350°F (180°C).
- 8
8. Brush the surface with the beaten egg and sprinkle with the remaining 30 g toasted chopped hazelnuts. Bake for 28 to 30 minutes at 350°F (180°C) until the braid is deeply golden and baked through in the center.
- 9
9. Mix the honey with the orange juice and brush the hot braid as soon as it comes out of the oven for shine and extra aroma. Let cool for at least 20 minutes before slicing and serving.
Chef tips
Toast the hazelnuts beforehand for 8 to 10 minutes at 325°F (165°C) to deepen their flavor. If the dough feels too soft, chill it for 10 minutes before slicing and braiding.
Substitutions
You can replace the hazelnuts with walnuts or almonds. Whole milk can be swapped for reduced-fat milk, although the crumb will be slightly less tender.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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