Orange–Chocolate Brioche Wreath
1 wreath (24–25 cm)
This festive brioche wreath is soft, buttery, and lightly scented with fresh orange. Filled with creamy hazelnut spread and thin ribbons of dark chocolate, it looks impressive but is surprisingly simple to shape. Perfect for Christmas morning, holiday brunch, or gifting a homemade sweet bread during the season.
1 wreath (24–25 cm)
Ingredients
Dough:
150 ml milk
100 ml fresh orange juice (or milk)
Zest of 1 orange
60 g sugar
1 egg
1 egg yolk
50 g soft butter
20 g fresh yeast
500 g all-purpose flour
½ tsp salt
Filling:
5 tbsp hazelnut spread
100 g dark chocolate, thinly sliced
Instructions
Beat the egg and reserve 2 tbsp for brushing.
Add milk, orange juice, sugar, zest, egg, egg yolk, butter, yeast, flour, and salt to a stand mixer and knead: 4 min low, 4 min medium.
Let rise 45–50 min until doubled (or refrigerate overnight).
Divide dough into 5 pieces, shape into balls, rest 15 min.
Roll each into a 12–13 cm wide rectangle, spread hazelnut cream on the lower part, sprinkle chocolate on top.
Cut the top section into thin strips, fold over the filling, and roll up.
Arrange rolls around a 24–25 cm lined cake pan. Rise 45–60 min.
Brush with reserved egg and bake at 180°C (350°F) for 40–45 min.
Cool on a rack before slicing.