A lovely light, sweet brioche with chocolate filling, great for a breakfast or an afternoon treat. I’ve flavoured mine with plain cocoa but you could try our orange or cherry cocoa powders for a different combination.
We are using our delicious Natural Flavoured Cocoa Powder in the bread for a lovely chocolatey taste.
Ingredients
- 30g Sugar and Crumbs Natural Flavoured Cocoa Powder
- 300g Plain Flour + extra for kneading 70g plain dough (see method)
- Pinch of Salt
- 50g Caster Sugar or Icing sugar
- 7g Fast Action Yeast or Dry Easy Bake Yeast
- 240ml of Warm Milk
- 40g Butter Softened
- 1 Egg
- Nutella or Chocolate Spread
Brushing
2 Tbsp Milk and 1 Egg
Method
- In a large clean bowl add the warm milk and the yeast and whisk until foamy, leave for a minute to activate.
- Add the icing sugar and whisk in, then add the egg, whisk again until all combined and looks silky. Next add the flour and whisk gently until partly mixed in, then add the softened butter. Using your hands or in a mixing bowl with a dough hook fold gently until you have a smooth dough it will still be sticky.
- Now weigh the dough in bowl and then take half out and put back in the mixer, add 70g flour and then beat again until you have a smooth dough. (you may need more flour) Remove from the mixer and roll into a smooth ball place in a clean bowl with a little flour in the bottom and then cover with clingfilm.
- Take the 2nd half of dough and place this in the mixer with the 30g Cocoa powder and fold into a smooth dough again. If it’s still quite sticky add a little flour in between kneading until you have a smooth dough.
- Add the chocolate dough to another clean bowl and wrap with clingfilm, leave both doughs in a warm area to prove for 1 & 1/2 hours.
- Once proved take the plain dough and roll out on a floured surface so it’s about 1mm thick. Now roll the chocolate dough out and place this on top of the first. On one of the longer sides cut strips about 1cm thick and then roll each strip into a twist.
- Next pipe or spread the chocolate spread in a thick line a little bit in from the uncut side. The more you use the more filling will ooze out.
- Roll the dough up from the not cut end all the way until you have a thick roll.
- Place the roll into a loaf tin lined with baking paper and cover with a tea towel to prove again for 30 min.
Baking
- Preheat the oven to 180c when the time is almost up with the prove. Brush the loaf with a mixture of the milk and egg, brush all over the roll and then place in the oven for 20 -25 mins.
- Once baked it should be golden in colour, leave to cool in the tin. Once cooled remove from the tin and sprinkle with icing sugar if desired.
Eat the Sweet Brioche within a few days for freshness, keep wrapped in clingfilm or an airtight container. Can also be toasted.
