Hazelnut Brioche Rolls

Ingredients

Ingredient notes & substitutions

Ground hazelnuts:

Sold as hazelnut meal or hazelnut flour. You can grind whole toasted hazelnuts in a food processor, but stop before they turn to butter — you want a coarse sandy texture.

Egg white in the filling:

Does the binding. It sets in the oven and holds the nut paste together so the spiral stays intact when you pull the roll apart.

Lukewarm milk:

Around 105°F. Warm enough to wake the yeast, cool enough not to harm it — if it feels hot on your wrist, let it sit a minute.

Egg yolk wash:

Yolk plus milk gives a glossy, even golden finish. Whole egg works but browns less deeply; milk alone gives a matte, paler top.

Chopped hazelnuts on top:

Adds crunch against the soft crumb. Sliced almonds are a common swap and give the classic bakery look shown in most versions of this bake.

Method

1. 1

   In a large bowl, whisk together the flour, sugar, yeast and salt. Add the lukewarm milk, melted butter and egg, and knead to a smooth, soft dough — about 8 minutes by hand or 5 in a stand mixer with the dough hook.

2. 2

   Cover the bowl and leave somewhere warm for about 1 hour, until doubled in size. The dough should feel airy and leave a slow-filling dent when you press it with a fingertip.

3. 3

   While it rises, make the filling: stir the ground hazelnuts, sugar, vanilla, milk and egg white together into a thick, spreadable paste. The egg white is what binds it — without it the filling stays crumbly and falls out of the spiral when you slice.

4. 4

   Roll the risen dough out on a lightly floured surface into a rectangle about 1/4 inch thick, keeping the corners square so the slices come out even.

5. 5

   Spread the hazelnut filling evenly all the way to the edges with an offset spatula. Leaving a bare border sounds tidy but produces a pale, empty spiral at the center of each roll.

   
6. 6

   Roll the dough up tightly from the long edge into a log, then cut into 8 to 10 even slices. Press each one down very gently to flatten slightly — this widens the spiral so the pattern shows once baked.

7. 7

   Arrange the rolls on a parchment-lined baking sheet, leaving space between them, and let rise a second time for 15 minutes while the oven heats to 350°F.

8. 8

   Beat the egg yolk with the tablespoon of milk and brush it over the rolls, then scatter the chopped hazelnuts over the top. The milk in the wash keeps the glaze from turning dark and patchy the way straight yolk can.

9. 9

   Bake 15-20 minutes, until deep golden brown and firm at the edges. Watch the exposed nuts toward the end — they colour faster than the dough.

   
10. 10

    Cool on a wire rack rather than the hot sheet, so the bases stay dry instead of steaming soft. Dust generously with powdered sugar before serving.

    

Variations to try

• Swap the hazelnuts for ground almonds and top with sliced almonds for a frangipane-style roll.
• Add 2 tablespoons of cocoa powder to the filling for a chocolate-hazelnut version.
• Spread a thin layer of chocolate hazelnut spread under the nut filling for something closer to a Nutella roll.
• Scatter a handful of mini chocolate chips over the filling before rolling.
• Finish with a thin water icing drizzle instead of powdered sugar for a sweeter, glossier top.

Storage & make-ahead

Keep in an airtight container at room temperature for up to 3 days. They firm up as they sit — 10 seconds in the microwave brings back the softness completely. To freeze, wrap individually and freeze for up to 2 months, then thaw at room temperature and warm briefly in a 300°F oven. Add the powdered sugar after reheating rather than before freezing.

Frequently asked questions

Why did my rolls unroll in the oven?

The log was rolled too loosely, or the slices were placed with the loose end facing outward. Roll tightly, and set each slice so the tail end is tucked underneath or against a neighbouring roll.

Can I make these the night before?

Yes. Shape the rolls, cover the tray tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30-40 minutes before egg washing and baking.

My filling leaked out during baking.

Usually too much filling, or it was too loose. Spread it thin and even rather than thick, and keep the consistency like thick frosting, not a pourable paste.

Can I use a bread machine or stand mixer for the dough?

Both work. In a stand mixer use the dough hook on medium for about 5 minutes. In a bread machine, use the dough cycle and stop after the first rise.

Is this a true brioche?

It is a lighter, quicker version. A classic brioche carries far more butter and needs a long cold rest. This dough gives you the soft enriched crumb in a fraction of the time, which is the right trade for a filled roll.