Chocolate Brioche Twist – Bake

chocolate-twist-brioche-bread

Chocolate Brioche Twist 

Our take on Babka bread. It is great comfort food, but not the easiest recipe we have shared. Good luck and find us on Instagram if you want help. 

Preparation time: 1.5-2 hrs
Cooking Time: 25min

125ml warm water

1 tsp dried yeast

2 tbsp warm milk

1 and a half tablespoons of caster sugar.

250g strong bread flower

35g butter

1 large egg

Large pinch of salt

Inside mix:

15g butter

2 tablespoons of sugar 

2 tablespoon of cinnamon 

brioche bread doughTo Bake

100 grams of chocolate ( in little pieces. Either chocolate drops or crush a thin chocolate bar – I used chocolate easter egg in the bread in this image).

Mix the warm water, milk, sugar and yeast in a jug. Leave to the side while you measure out the flour and salt. Add the butter and then rub the butter into the flour until it forms a light crumb.

Add to a mixing bowl and add the egg to the middle. 

If the yeast has started bubbling add it to the flour mix (if not leave it longer – it usually takes 5-15mins to activate).

Now you can either mix for ten minutes with an electric mixer. Or stir the mix with a spoon until it starts forming a batter, then start using your hands to knead the mix for 10 to 15mins.

 The dough is stickier than other bread doughs. You can add more flour if you have problems.

Next, leave the dough in a warm place with a damp tea towel over the top, for an hour or until doubled in size. I tend to put it in the oven in between trays at 45 degrees. 

Once it has doubled in size, tip the dough onto a very well floured surface and flour  the rolling pin well. If necessary shape the dough into a rounded shape and then roll the dough out to about a centimetre depth.

making-brioche-with-chocolate

Melt the butter (I usually do it in the microwave) and add the sugar and cinnamon. 

Then spread the cinnamon mix over the rolled out dough before scattering the broken up chocolate over the dough. 

Now roll the dough into a sausage. Place in the fridge for 10mins (this makes it easier to cut.)

Once out of the fridge, slice the dough down the centre. Roll the two halves onto the side – so the open side faces up. Then plat the two pieces of dough together. (If you want a glossier bread you can brush with either egg or milk.)

Now put this into a loaf tin and place in the oven. Cook at 180 in a fan oven. Check after 15mins (try not to open the oven before.) It should be a lovely golden brown. Depending on your oven the bread should take 20 – 25mins. To test if it is ready roll out onto a board and tap the base, if it makes a hollow sound. 

Tip 1 – Make sure you don’t cut the bread while it is hot, it will cause the bread to compact. 

Tip 2 – Take the chocolate out for a different take on the same bread. Or use jam. 

Tip 3 – If the dough hasn’t risen or has risen too much after an hour try knocking it back – remove the dough onto a well flour surface, and knead for another 5 mins before putting it back into the warm place for another 30minutes.

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