This is the same basic recipe as my regular Tear & Share Brioche but this one has the added bonus of having chocolate centres & chocolate icing!
- 1 (6 g) packet fast-rising active dry yeast
- 75 ml warm milk
- 1 teaspoon sugar
- 1 ounce strong white bread flour
- 2 free-range eggs
- 8 ounces strong white bread flour
- 1⁄2 teaspoon salt
- 1 tablespoon vanilla sugar
- 2 ounces unsalted butter
- 12 (1 ounce) your favourite chocolate squares
- 1 cup icing sugar
- 1 tablespoon cocoa powder
- hot water
- Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
- Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!).
- While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)).
- When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
- Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
- Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
- When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
- Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds). Place a square of chocloate in the centre of each piece of dough then form into a ball.
- Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
- Place in a preheated oven at 230 c (450 F) for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over.
- Remove from tin & allow to cool.Divide the icing sugar into 2 bowls. Add the cocoa powder to one & add a tiny bit of hot water at a time to each, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered.
- Tear off a piece when you want & enjoy!
This was a whole new experience for me. I am accustomed to working with yeast but never did a starter before and I have never made brioche before this. I only made half this recipe and got 4 buns out of it. I used milk choc. squares and put raspberry preserves in 2 of the buns with the chocolate as a variation. This is delicious! Crusty outside, soft inside, chocolate makes it a wonderful dessert bread. Thanks for sharing! Made for Alphabet Soup Tag.
After tasting how great the plain version was I just HAD to try the chocolate one, it didn't disappoint! Lovely soft texture with a delicious chocolate centre, the whole family enjoyed them- and so easy to make. Thanks for sharing!