250 grams flour
1 tablespoon caster sugar
1 teaspoon Elfin instant dry yeast
1 teaspoon salt
finely grated zest of 1 orange
125 mls warm milk
3 egg yolks
120 grams very soft butter
softened butter for brushing tin
caster sugar for coating tin
50 grams hazelnuts
¾ cup apricot jam
100 grams good dark chocolate, chopped
1 egg, lightly beaten
Dough: Combine the flour, sugar, yeast and salt in the bowl of an electric mixer. Mix the orange zest, milk and egg yolks together and pour onto the flour. Beat together for 3 minutes. Transfer the dough to a lightly greased
bowl, cover with plastic wrap and put in a warm place until the dough has doubled in bulk.
Put the dough back in the mixer and gradually beat in the butter. Make sure each piece has been combined before adding the next. The dough should be soft and silky when finished. Put the dough back in the greased bowl, cover with plastic wrap and place in the refrigerator overnight.
Assembly: Brush the sides and base of a 12 hole ½ cup capacity muffin tray with butter and place a disc of baking paper in the base. Put a little sugar in each and shake to coat the butter. Tap out any excess sugar.
Roast the hazelnuts in the oven until golden, tip onto a tea towel and rub to remove the papery skins. Grind finely in a food processor.
Roll out the dough on a lightly floured surface to a 42cm x 30cm rectangle. Brush the edge with the beaten egg. Spread with the jam, sprinkle over the chocolate and hazelnuts. Roll the brioche up from the longest side and cut into 12 even pieces. Place one in each tin with the cut side up. Cover lightly with a tea towel and set in a warm place to rise for about 1 hour.
To bake: Preheat the oven to 190ºC. Bake the brioche for 10-15 minutes or until risen and golden. Allow to sit for a couple of minutes then remove from the tins. Dust with icing sugar and serve warm, if possible. These are best eaten on the day they are made. Makes 12