Mmmm, what better way to spend breakfast than with a nice piece of freshly baked bread with a hint of chocolate. It's been a busy week here for me, so I needed some fresh warm bread to help me wind down.

I'm also very excited to take a cake decorating course next weekend, so there isn't going to be a dessert, but I will write about the experiences I had at the course.

But back to the warm chocolate bread...
Brioche is, in my opinion, a great morning bread. It warm, soft, sweet, and just hits the spot.
This recipe can be made the night before, and the baked in the morning for a perfect breakfast.

Chocolate Brioche

Makes 12 small brioches
From (with small edits): Foodagraphy

For the dough:
2 1/2 cups bread flour
1/2 cup sugar
1 tsp instant yeast
1/2+2tbs cup whole milk
1 egg
1/4 cup butter, diced and at room temperature

For the filling:
5 1/2 tbsps milk
1 egg white
1/4 cup sugar
1 1/2 tbsps flour
1 1/2 tbsps cocoa powder
1 tbsp butter

In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough dough. On an unfloured surface, start kneading the dough incorporating the butter as you do so until it forms a smooth ball; around 8 minutes. Dough may seem extremely buttery initially while you are kneading the butter in but don’t worry, as you continue to knead, the buttery dough will become become soft and pillowy. Place the dough back into the bowl— cover with a light cloth— and leave in a warm place for 2 hours or until double in size. Here’s where you can leave them overnight to proof.

For the filling, bring the milk to the boil. While it’s heating, mix the egg white and sugar in a bowl until combined. Mix in the flour and cocoa powder and beat until incorporated. When the milk is boiling, pour it over the cocoa mixture, whisking as you go. Transfer back into the pan, and continue to cook on medium heat until thick. Mix in the butter. Spread it on a baking tray lined with plastic wrap or parchment. Freeze till firm, a least 1 hour.*

Remove any air from the brioche dough by gently patting it down, then roll it into a rectangle. Place the cocoa filling in the middle, then fold the dough over it, sealing the ends together. Roll into a longer rectangle and fold once more. Repeat the folding one more time, then roll the dough back into your original rectangle. Roll the dough onto itself to form a log. Trim the ends, then using a sharp knife, slice into 3cm-thick segments. Butter a muffin tin or biscuit cutters and place the slices into them, cut side up. Cover loosely with plastic wrap and allow to rise for 30 to 45 minutes. Preheat the oven to 350 and bake for 15 to 20 minutes.

Recipe Notes:

*Watch out while freezing the chocolate. Parts will be firm before others. Keep it in the freezer longer than you think you need. I didn't and ended up just spreading it on the dough. It made things a bit messier trying to roll out the dough, but it did work.

Until next week!

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