Chocolate Hazelnut Brioche Rolls with Gooey Chocolate Swirls

For the dough:

• ¼ cup unsalted butter (56 grams)
• 3 tablespoons honey
• ⅔ cup whole milk (160 ml)
• 3-3½ all-purpose flour (360-420 grams)
• 1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
• 1 teaspoon salt
• 2 large eggs

For the filling:

• 6 oz semi-sweet chocolate , roughly chopped (170 grams)
• ½ cup hazelnuts (70 grams)
• ¼ cup granulated sugar (50 grams)
• Pinch of salt
• 6 tablespoons unsalted butter , at room temperature (85 grams)

For the icing:

• 1 cup powdered sugar , sifted (227 grams)
• ½ teaspoon instant espresso powder , optional
• ½ teaspoon vanilla extract
• 2-3 tablespoons milk or heavy cream

To prepare the dough:

• In a small saucepan over medium-low heat, warm the butter, honey and milk until the butter melts and the mixture is steaming. Do not boil. Remove from heat and let cool 5 minutes, until it reaches about 120–130°F (49–54°C).
• In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast and salt. Add the warm milk mixture and mix until combined. Add the eggs one at a time, mixing after each.
• With the mixer on low, add the remaining flour ¼ cup at a time until the dough clears the bowl sides but remains slightly sticky. You may not need the full 3½ cups.
• Knead the dough in the mixer until smooth and elastic, about 5–8 minutes. Place it in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

To prepare the filling and assemble:

• Gently punch down the dough and knead a few times. Cover and let rest 15 minutes.
• In a food processor, pulse the chocolate, hazelnuts, sugar and salt until the pieces are mostly small but a few larger chunks remain.
• Add the room-temperature butter and pulse just until the mixture comes together into a slightly sticky, crumbly filling. Avoid processing into a paste.
• On a lightly floured surface, roll the dough into a 10 x 15 inch rectangle. Spread the chocolate–hazelnut mixture evenly across the dough. Starting at a long edge, roll tightly into a log. Use a sharp knife or unflavored dental floss to cut into 12 rolls.
• Place the rolls in a greased 9 x 13 inch pan. Cover and let rise until doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).
• Bake until golden, about 30 minutes. Let cool slightly before icing.

To make the icing:

• Whisk together the powdered sugar, instant espresso powder (if using) and vanilla. Add 2–3 tablespoons milk or cream until the glaze is thick but pourable. Drizzle over warm rolls.

NOTES

• If you don’t have a food processor, finely chop the chocolate and hazelnuts with a sharp knife. Combine them with the sugar, salt and butter in a bowl and use a spoon to work the butter in until the mixture is slightly sticky and crumbly.
• Rolls are best the day they’re baked but will keep in an airtight container at room temperature for up to 3 days.