Chocolate Stuffed Brioche Tear & Share

Prepare the Brioche Dough:

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. In another bowl, mix the warm plant-based milk and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Slowly add the softened dairy-free butter, a few tablespoons at a time, kneading well after each addition until fully incorporated.
5. Knead the dough for about 10 minutes until it is smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape and Fill the Dough:

1. Punch down the risen dough and divide it into eight equal parts.
2. Flatten each piece of dough and place a spoonful of chocolate hazelnut spread in the center.
3. Carefully seal the dough around the filling, forming a ball.
4. Place the filled dough balls in a greased round baking dish or cake pan, arranging them close together.

Second Rise:

1. Cover the pan with a damp cloth and let the dough balls rise again for about 30-45 minutes, or until puffy and doubled in size.

Bake:

1. Preheat your oven to 350°F (175°C).
2. Bake the brioche for 20-25 minutes, or until golden brown and cooked through.
3. Allow the brioche to cool in the pan for a few minutes before transferring to a wire rack.

Serve:

1. Dust the brioche with powdered sugar before serving.
2. Enjoy warm for the ultimate gooey chocolate experience.