Homemade Marbled Brioche with Chocolate Hazelnut Spread

Ingredients

• 17 g dry baker's yeast(7g)
• 21 teaspoon sugar(4g)
• 3200 ml warm milk(206g)
• 4200 ml warm water(200g)
• 580 g sugar(80g)
• 630 ml sunflower oil(27g)
• 71 egg(50g)
• 81 tablespoon honey(21g)
• 9750 g all-purpose flour (type 45)(750g)
• 101 teaspoon salt(5g)
• 1170 g soft butter(70g)
• 122 tablespoon unsweetened cocoa powder(12g)
• 133 tablespoon milk (for cocoa dough)(31g)
• 144 tablespoon chocolate hazelnut spread(80g)
• 1540 g chocolate chips(40g)
• 161 egg yolk(18g)
• 171 tablespoon milk (for glaze)(10g)
• 1820 g chopped hazelnuts(20g)

Instructions

1. 1In a large bowl, combine the dry yeast, 1 teaspoon sugar, warm water, and warm milk. Mix gently and let sit for a few minutes until foamy.
2. 2Add 80 g sugar, sunflower oil, egg, and honey. Mix well.
3. 3Add the flour and salt. Knead for about 10 minutes, gradually adding the soft butter in two additions, until the dough is smooth and elastic.
4. 4Divide the dough into two equal parts. Cover one half and set aside.
5. 5To the other half, add the cocoa powder and 3 tablespoons milk. Knead until fully incorporated and the dough is homogeneous. Cover both doughs and let them rise until doubled in size (about 1 hour).
6. 6Punch down both doughs. On a floured surface, roll out the plain dough into a rectangle (about 40x30 cm). Fold in four and set aside.
7. 7Roll out the cocoa dough in the same way.
8. 8Unfold the plain dough, place the cocoa dough on top, and spread the chocolate hazelnut spread over the surface. Sprinkle with chocolate chips.
9. 9Roll up the dough tightly. Cut small strips (about 1.5 cm wide) from one end, twist them, and wrap around the main roll. Seal underneath.
10. 10Line a 27 cm round baking pan with parchment paper. Shape the dough into a crown and place in the pan. Cover and let rise for 40 minutes.
11. 11Mix the egg yolk with 1 tablespoon milk and brush over the brioche. Sprinkle with chopped hazelnuts.
12. 12Bake in a preheated oven at 180°C (356°F) for 30 minutes. Let cool before serving.