Hazelnut Brioche

Ingredients

- 265 g flour
- 35 g sugar
- 15 g yeast
- 2 eggs
- 5 tablespoons Guénard Hazelnut Oil
- 1/2 cup milk
- 1/8 teaspoon salt

Preparation

Dissolve the yeast in warm milk. In a bowl, pour in the flour. Add the sugar, salt and mix. Break the eggs 1 by 1. Mix and add the oil and milk with the yeast. Knead well to form a non-sticky and elastic dough ball. Let the dough rest for 30 minutes in an oven at 30°C (86°F). Remove the dough. Preheat the oven to 180°C (355°F). Place the dough in a buttered and floured mold. Bake in the oven for 30 minutes.