Hazelnut Chocolate Brioche Loaf Recipe (with Video)

Method
1. Mix the first 4 ingredients together in a bowl and let rest for at least one day. This will be the starter for the dough.
2. Mix all the ingredients including the starter but not the butter. Knead in a stand mixer until all the ingredients come together. Next, mix in the butter slowly, one cube at a time. Keep kneading until the dough is stretchy and elastic.
3. Let the dough rest for at least 2 hours or when it has doubled in size.
4. Roll out the dough until it's length is a little longer than your loaf pan. Spread the hazelnut chocolate spread to all corners of the dough.
5. Roll the dough using the lengthside of the dough. Cut the dough in the middle lengthwise and twist, being careful not to get any hazelnut chocolate spread on the dough itself. Let proof in a buttered loaf tray.
6. Once proofed, brush with an egg wash and bake at 380F for 20 to 25 minutes, or until the top is golden brown. Let rest for at least 30 minutes before serving.