Make it a breakfast to remember with one of these pillowy-soft braided brioche rolls exploding with chocolate-hazelnut spread
INGREDIENTS: to make 8 rolls
2 1/2 cups (320 gr) bread flour
1 packet dry (1/4 oz, 21 gr) active dry yeast
1 teaspoon salt
1/4 cup (50 gr) sugar
1 large egg
1/2 cup (120 ml) milk, warm
4 oz (115 gr) unsalted butter, softened
about 1 cup Nutella or other chocolate spread
1 egg for the egg wash
1 teaspoon water
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