Chocolate, Caramel and vanilla brioche knots
- Emeline Haÿs
- 24 avr. 2020
- 2 min de lecture
I’ve long dreamt of making this recipe but this year I haven’t have the time to make it. However thanks to lockdown, I’ve plenty of time thus I took one afternoon off my usual schedule to bake those knots. And I don’t regret it! Not only do they smell like heaven when baking, they also taste amazing… they are pure deliciousness.
Ingredients for the knots
20g olive oil
60g vegetable oil
90g sugar
500g all purpose flour
12g active dry yeast
240g of unsweetened almond milk
3 egg yolks
Ingredients for the fillings
150 g of salted caramel
150 g of chocolate hazelnut spread
2 tablespoons coconut sugar
1 teaspoon of vanilla beans
Method
Heat almond milk until lukewarm
Pour it in your stand mixer bol.
Add the active dry yeast along with a teaspoon of sugar and a pinch of salt
Wait 10 minutes ( a foam should form)
Add flour, egg yolks, sugar and oils.
Mix for about 5 minutes, the dough should not be too sticky.
Leave it for at least 2 hour on the countertop s that it can rise and double in size.
Once the dough has risen, press it down so that the gas can go out and place it in the fridge for 30 minutes.
Then lightly flour a countertop.
Place the dough on it and cut it in 3.
Roll out one piece of the dough in a large rectangle.
Spread one the fillings on the dough.
Fold the dough over itself, before cutting 3cm wide stripes out of it.
For each stripes, take one, swirl it and create a knot with it.
Place each knot on a baking tray lined with parchment paper.
Repeat with the other pieces of dough.
For the vanilla filling, mix sugar and vanilla beans and sprinkle this mixture on the dough before folding it.
Place a towel over the knots and allow them to rise at room temperature for 1 hour.
Preheat the oven at 180°C.
Bake for 25 minutes.
Let the knots cool for 15 minutes before eating them.
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