Well holy ravioli! There are just four days left until Christmas! FOUR. DAYS. The Christmas festivities just got serious folks.
There are a lot of things to love about Christmas, but you know what one of my favorites is? Christmas breakfast. It may be the most underrated Christmas meal, but hear me out here. We’re talking:
- Snuggly pajamas
- Christmas music
- A beautifully lit Christmas tree
- Hot chocolate with marshmallows (extra points if there’s peppermint involved)
- Warm, serious-comfort-food-level breakfast
Ain’t no cereal or toast breakfast here! We’re talking something sweet and hot out of the oven that makes the whole house smell like Christmas. Mmmm, Christmas.
And what says “Hello Christmas morning!” like a chocolate hazelnut orange twist loaf?! Nothing, that’s what. And let’s be honest, when I say chocolate hazelnut we all know what I’m really talking about: NUTELLA! Because, really, does it get any better than that? <– Rhetorical question
I made this a few days ago on a particularly cold, wintery morning, and suffice to say I got a slice (as in just one) before my husband and brother-in-law swooped in and finished the rest off. Can’t say I blame them, though. Between the tangy orange brioche and the sky-high Nutella slathered center, this charming little loaf is pretty hard to resist. If it were a person, it’d be the Ryan Gosling of the bread world.
“Hey giiirl. Let’s stay in our pajamas all day and watch the snow fall while we eat sweet chocolate hazelnut orange bread.”Print
Chocolate, Hazelnut, and Orange Brioche
- Yield: 1 loaf
- Category: Breakfast
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp. active dry yeast
- 2 large eggs +1 for egg wash, at room temperature
- 1/4 cup orange juice
- 1 tbsp. orange zest
- 1/2 cup (113 g) butter, slightly softened
- 1/3 cup nutella or nugatti
- Stir together the dry ingredients for the brioche in the bowl of a stand mixer. Add the 2 eggs, orange zest, and orange juice, and mix together using the dough hook attachment on low-medium speed until firm and elastic (about 4 minutes). Add the butter a few pieces at a time while continuing to mix on low-medium speed until the dough is smooth, soft, and shiny (about 4 more minutes). The butter should be completely incorporated at this point, but if it’s not, you can hand knead it until it is. The dough should be very soft, but resist the urge to add more flour. Turn the dough out into a lightly greased bowl and allow to rise in a warm place until about double in size (about an hour).
- Turn the dough out on a lightly floured surface and gently knead, working it back into a ball. Return to the lightly greased bowl and allow to rise until about double in size again (about another hour).
- Turn the dough out onto a lightly floured surface, and roll it to the width of your dough pan and double the length. Microwave your nutella/nugatti for 5-10 seconds until it is soft and easily spreadable. Spread a thin layer over your dough and roll it up from the short end. Using a sharp knife, cut the dough in half length-wise leaving about a 1/2″ at the end uncut. Twist the strands of dough around each other and tuck each end under the loaf. Gently lift the loaf into your lightly greased loaf pan and allow to rise for another 45 minutes- 1 hour or until double in size.
- Preheat your oven to 350F/175C and brush the loaf with your whisked egg wash. Bake for 25-30 minutes, or until golden brown and crisp.