Brioche Tressée à la Noisette

Clémence Catz’s selected brioche tressée à la noisette uses hazelnut purée and maple syrup in a braided wheat dough. This publisher’s cookbook excerpt allows almond or soy drink; the present version follows the almond-drink branch.

The almond drink is warmed gently and mixed with dried baker’s yeast. After a short rest, that mixture joins flour, salt, maple syrup and hazelnut purée, and the dough is kneaded until it comes together.

The dough rises in a bowl under a damp cloth. After it has risen, it is knocked back, divided into three equal pieces and rolled into strands for a braid.

A little water seals the ends of the braid before its second rise. Maple syrup is brushed over the surface, and the brioche bakes until the recipe’s baking period is complete.

The publisher describes a soft, fragrant dough and offers the hazelnut brioche for breakfast or a sweet break. Hazelnut purée flavours the dough, while maple syrup appears both within it and as its surface finish.