Brioche dough

• 1.Mix the milk, yeast, sugar and malt.
  2.Add flour, fleur de sel and levit and knead in 1st gear until all ingredients are mixed.
  3. Mix the eggs and the rest of the milk together and add slowly.
  4. Knead all on 2nd speed for approx.12-15 minutes to form a dough,
  adding the butter in 3 x portions.
  5.The dough temperature should be at approx. 20°C / 68°F.
  6. Form to a flat rectangle and leave to rest overnight in the refrigerator.
  7.Do not knead the dough, just flatten it and roll it out into a rectangle 7 mm /
  0.276 inch thick.
  8. Cut at 9 x 8.5 cm / 3.54 x 3.35 inches, dough piece corresponds to
  approx. 75 g / 2.65 oz.

Butter crumble with hazelnuts and

• 1. Beat the butter and sugar until creamy, add the sifted flour, then add the almonds
  2.hazelnuts and knead into a crumble dough.
  3.chill in the fridge, chop in a cutter until medium coarse.

Assemble

• 1.Place on the batuja stick and roll up, place in Flexipan mats* or baking moulds, leave
  to rise for approx. 90 min. at 30°C / 86°F, RLF 70% in the oven.
  2. brush twice with egg wash, sprinkle with crumble, bake.
  3. Baking temperature: 185°C / 365°F oven, Baking time: 7 min. draught closed plus
  15 - 18 min. draught open