Chocolate Hazelnut & Coconut Brioche Loaf

Method

Measure  all ingredients accurately. Soften the butter and bring eggs to room temperature. Toast hazelnuts and coconut flakes until golden and aromatic; cool completely. 

Mixing & Bulk Fermentation: Add all dough ingredients into a spiral mixer. Mix on low speed for 4 minutes, then on high speed for 6 minutes until the dough is smooth and elastic. Ensure the final dough temperature should be between 24°C–26°C. Transfer the dough into a lightly oiled container. Cover and ferment at room temperature for 20 minutes. 

Shaping (Twisted Loaf Method): Divide the ~1650 g dough into 3 equal pieces of 550 g each. Roll one piece into a 30 × 40 cm rectangle. Using a pizza cutter, make vertical cuts in the bottom three-quarters of the dough, leaving the top quarter solid. Gently twist the strips, add 65g hazelnut spread and 15g coconut flakes onto the solid top. Roll the dough from the top, enclosing the twisted strips to form a log. Seal the seam and tuck the ends under. Place into a greased, lined loaf tin (approx. 9 × 5 inches). Repeat for all 3 loaves. 

Final Proofing & Baking: Proof in a chamber at 31°C and 75% humidity for 40 minutes, until the dough rises and feels puffy. Bake at a falling temperature: start at 200°C and reduce to 180°C for 25–35 minutes or until golden brown and hollow-sounding when tapped. Cool in pans for 10 minutes. Drizzle each loaf with warmed hazelnut spread and top with chopped hazelnuts and remaining toasted coconut. Cool completely before slicing.