In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.

Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.

After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.

In the bowl form a ball with the dough.

Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.

Let rise for 1h30. The dough will double in volume.

Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.

Roll out the dough.

Spread the chocolate paste and let 1 cm on each side without chocolate paste.

Roll the dough on itself.

Cut the dough in 2.

Stick the 2 extremities together and braid the 2 parts.

Stick the 2 last extremeties.

Form a circle by joining the 2 extremities together.

Place the brioche on a baking tray.

Cover the braid with a towel and let in a warm place.

Let rise for 45 minutes. The braid will double.

Beat the egg with a fork and brush the braid with a brush.

Sprinkle generously with hazelnuts.

Turn on the oven to 180°C and put the brioche in the cold oven.

Bake for 20 to 30 minutes until golden brown.