Peppermint Hazelnut Rolls

Decadent holiday hazelnut swirled rolls made easy with Superior Brioche Base.

1. Incorporate flour, Superior Brioche Base, yeast, eggs, and water on 1st Speed for 2 minutes
2. Mix on 2nd speed for 8 – 10 minutes or until gluten structure is fully developed
3. Desired Dough Temperature 75 F
4. Rest dough for 15 minutes
5. Roll or Sheet dough to 1/8″ Thick
6. Spread a thin layer of Nutella over the dough and sprinkle chopped hazelnuts on top of spread.
7. Roll dough into a log and slice into 1/2″ pieces.
8. Place round into a parchment lined sheet pan or baking tin and proof for 1 hour.
9. Bake at 340 F until internal temperature reaches 205 F
10. Once cooled, top with royal icing as desired
11. Before icing sets, sprinkle with crushed candy canes