This mixed nut Dulce de Leche Brioche Knot is made from brioche dough with vanilla bean and muscovado sugar. It is then spread with dulce de leche and sprinkled with mixed nuts. The finished knot is dusted with powdered sugar - the perfect holiday treat to feed a crowd.
- 1 envelope (2 1/4 tsp) active dry yeast
- 200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
- 4 Tbsp (50g) muscovado sugar, or dark brown sugar
- 565g (3 3/4 cups) all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 115g (8 tbsp) unsalted butter, at room temperature
- 65g Pecan halves
- 65g Hazelnuts
- 65g Walnut halves
- 150g (1/2 cup)dulce de leche (see notes)
- 2 tsp flaky sea salt
- Egg wash - 1 egg whisked with 1 Tbsp water
- Flaky Sea salt to finish (optional)
- In a small bowl, combine the yeast, milk and 2 Tbsp of the muscovado sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours.
FILLING AND ASSEMBLY
- Preheat the oven to 350˚f / 180˚c. Place the Pecans, Hazelnuts and Walnut halves on a sheet pan, and roast for 10 minutes, shaking the tray often. Remove from the oven and allow to cool, then, if necessary, rub together the hazelnuts and discard the skin. Chop the nuts roughly and set aside.
- Turn out the dough onto a lightly floured surface. Roll the dough out into a 16" x 24" (40 x 60cm) rectangle. Using an offset spatula, spread the surface of the dough with the Dulce de Leche, and then sprinkle with the chopped nuts and flaky sea salt.
- Starting from the long side of the dough, roll up the dough into a tight spiral. Place on a parchment lined baking sheet, curving the sausage a little if needed. Cover with plastic wrap, and chill in the fridge for an hour.
- Line a 9" cake tin, springform pan or skillet with parchment paper. On a lightly floured surface, straighten out the chilled sausage of dough. Using a sharp knife, cut the sausage of dough in half lengthwise, leaving a small section approximately 1 1/2 inches long intact at one end. Turn the halves carefully so the filling is exposed. Cross the dough halves over each other, then repeat the process until you have a long, twisted piece of dough.
- Cross one end of the twist over the other, and tuck the ends under, forming a knot. Gently shape into a round if needed (I found it easiest to practice with a rolled up tea towel at first). Transfer to your prepared baking sheet. Cover lightly with plastic wrap, and leave in a warm place to rise for 1 - 1 1/2 hours, or until puffy. While the bread is rising, preheat the oven to 350˚f / 180˚c.
- Brush the knot with egg wash, and sprinkle with additional flaky sea salt. Bake for 35-45 minutes, until golden brown and baked throughout, and registering 200˚f / 95˚c. Tent with foil in the last 10 minutes if necessary. Remove from the oven and allow to cool slightly. Serve warm or at room temperature. Reheat leftovers in microwave before eating.
Keywords: Brioche, Babka, Brioche Knot, Dulce de Leche