Winter is here. Icy mornings are a norm. Hat, scarf and gloves – a necessity.
Let’s bring some sunshine into the cold days ahead with some gorgeous chocolate brioche. The scent alone will brighten up your house.
- 200g strong white flour
- Pinch of salt
- 20g caster sugar
- 1/2 packet of instant yeast
- 56ml warm milk
- 2 medium eggs
- 100g softened butter
- Your favourite chocolate
This mixture made about 5 small brioche buns.
I love a good glaze on my baked goods, but detest wasting a whole egg for it. Here’s an alternative:
- 2tbsp milk
- 2tbsp oil
- 2tbsp sugar
- Put the flour, salt, sugar and yeast into a large mixing bowl.
- Add the milk and eggs, and work it into a dough. Knead this dough for about 8 minutes, until it is soft, glossy and feels like elastic.
- Add the softened butter, and mix the dough further for about 4-5 minutes. It will be very sticky to work with at this stage.
- Put the sticky dough in a bowl. Cover, and chill in the fridge for about 5 hours (or overnight). It becomes easier to shape after this time.
- Grease a deep baking tin.
- Take the brioche from the fridge, and tip it onto a lightly floured surface. Knead it a few times to knock out some air.
- Make 5 round balls of dough. Add some chocolate into the balls, as you go along (chopped, grated, chunked – anything goes). Place the dough balls in the baking tin.
- Cover the baking tin with a clean plastic bag, and leave it in a warm area for 2-3 hours, whilst it rises.
- Heat the oven to 170C.
- Make the glaze by gently warming the milk, oil and sugar until the sugar has just melted.
- Brush the glaze onto the brioche rolls.
- Pop the risen, glazed brioche in the oven for about 20-30 minutes, or until golden brown (insert a skewer into the centre to make sure it comes out clean).
- Remove the brioche from the tin, and cool on a wire rack. Serve them warm, or at room temperature. These make a sunday breakfast absolutely awesome.