Brioche Rolls with Caramelized Pear and Hazelnuts

Written by on in Baking, Bread, Breakfast & Brunch, French

Infuse your kitchen with the irresistible aroma of freshly baked brioche, elevated by ribbons of caramelized pear and crunchy toasted hazelnuts. These pillowy French twists blend the richness of an enriched dough with the sweet, nutty surprise of their filling. Perfect for a special brunch or an afternoon treat, this recipe brings together classic French pastry technique with a playful, modern twist.

Top Tip

Let your dough rise in a warm, draft-free spot for the fluffiest, most tender brioche texture.

Ingredients

For the Brioche Dough

  • 3 1/4 cups (400g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) warm milk (about 110°F/43°C)
  • 1 tsp salt
  • 10 tbsp (140g) unsalted butter, softened and cubed

For the Caramelized Pear & Hazelnut Filling

  • 2 medium ripe pears, peeled, cored, and diced
  • 2 tbsp unsalted butter
  • 1/4 cup (50g) light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup (60g) toasted hazelnuts, roughly chopped

For Finishing

  • 1 egg (for egg wash)
  • 2 tbsp coarse sugar (optional, for sprinkling)

Steps

  1. In the bowl of a stand mixer, combine warm milk, 1 tablespoon sugar, and yeast. Let sit 5 minutes until foamy.
  2. Add remaining sugar, flour, eggs, and salt. Mix on low with dough hook until combined.
  3. Add softened butter a few cubes at a time, mixing until fully incorporated. Knead on medium speed for 8-10 minutes, until dough is smooth and elastic.
  4. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  5. While dough rises, make the filling: In a skillet, melt butter over medium heat. Add pears, brown sugar, and cinnamon. Cook, stirring, until pears are golden and caramelized, about 8 minutes. Let cool, then stir in chopped hazelnuts.
  6. Punch down risen dough and roll out on a lightly floured surface into a 12×16 inch rectangle.
  7. Spread cooled pear-hazelnut filling evenly over dough. Fold dough in half lengthwise to enclose filling, pressing gently.
  8. Cut dough into 8 long strips. Twist each strip several times, then coil into a loose knot or spiral. Place twists on a parchment-lined baking sheet, spacing apart.
  9. Cover and let rise 45 minutes, until puffy. Preheat oven to 350°F (175°C).
  10. Brush twists with egg wash and sprinkle with coarse sugar if desired. Bake 20-24 minutes, until golden brown. Cool slightly before serving.

Nutrition

  • Calories: 380
  • Protein: 8g
  • Net Carbs: 48g
  • Fat: 16g
  • Fiber: 3g

Tips

  • For extra flavor, add a bit of orange zest to the filling.
  • Twists can be shaped the night before and refrigerated; let them come to room temp and rise before baking.
  • Swap hazelnuts for walnuts or pecans if you prefer.

FAQs

Can I make the brioche dough by hand?

Yes! Knead by hand for about 12-15 minutes until smooth and elastic. It will be sticky at first but will come together.

Cooking for one?

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How do I store leftover brioche twists?

Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Rewarm gently before serving.

Can I use canned pears?

Fresh pears caramelize best, but well-drained canned pears can work in a pinch. Adjust cooking time as needed.

Is it possible to make this dairy-free?

Substitute plant-based butter and milk for a dairy-free version, though the texture may differ slightly.

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