Brioche with Hazelnuts

Flour: 1000 g
Sugar: 125 g
Butter: 125 g
Eggs: 2 pcs.
Salt: 15 g
Dry milk (or fresh milk): 50 g
Dry yeast: 20 g
Water: 250 g
Lemon zest: 20 g
Vanilla: 1 g

Knead the yeast dough. The dough should be soft and not too tight. Let it rise in a warm place. Roll out the proofed dough on a table. Using a pastry spatula, spread the prepared RaVito hazelnut syrup filling evenly. Roll the dough into a log. Cut the log into snail-shaped buns. Let them proof again. Once the buns have increased in volume, brush them with egg wash. Bake at 200-220°C. Dust the finished buns with powdered sugar. The buns can be shaped in any form.

Ingredients for Filling (RaVito Hazelnut):

• Water: 250 g
• Sugar: 125 g
• RaVito Hazelnut Flour: 300 g

Cook a syrup using sugar and water. Add RaVito Hazelnut Flour and mix well. Adjust the thickness of the filling as desired. If the filling is too thin, it may create hollows in the buns. The consistency should be creamy.

Advantages:

• Use of RaVito product: 13% of the total volume.
• Reduction in production costs ≈ 11%.