Mama's Chocolate Tear & Share Brioche |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
2. 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!).
3. 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)).
4. 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.
5. Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
6. 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.
7. When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
8. 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.
9. 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.
10. 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.
11. 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.
12. Tear off a piece when you want & enjoy!
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