CHOCOLATE BRIOCHE
SERVES 8-10
PREP + COOK TIME: 50 MIN (PLUS PROVING, RESTING)
• 7g (1 sachet) dry yeast
• 300g (2 cups) plain flour
• 1 tbsp caster sugar
• 3 eggs
• 175g butter, diced, at room temperature
• 170g dark chocolate (58%-66%
cocoa solids), finely chopped
• 1 egg yolk mixed with 1 tbsp milk for the egg wash
• icing sugar, for dusting
1. Combine the yeast and 1½ tbsp lukewarm water in a small bowl, and stand until foamy (5 minutes). Combine the flour, sugar and 1 teaspoon of salt in an electric mixer fitted with a dough hook. Add the eggs and yeast
mixture, and mix until a dough forms. Gradually add the butter, mixing in each addition before adding the next, until the dough is smooth, shiny and elastic. Transfer to a lightly buttered bowl, cover indirectly with clingwrap and set aside at room temperature until doubled in size (1-2 hours). Knock back lightly, cover and refrigerate overnight to prove and allow the flavours to develop.
2. Divide the brioche into quarters. Working with a piece at a time (and keeping the remaining pieces covered and refrigerated), knock back and roll to a rough 30cm x 14cm rectangle on a lightly floured surface. Transfer to a sheet of baking paper, scatter a third of the chocolate over, leaving a 1cm border. Repeat with another piece of dough and place on top of the first, then scatter with half the remaining chocolate. Repeat again using all the chocolate; roll the last piece of dough and place on top. Roll the dough lightly to smooth, transfer to an oven tray lined with baking paper and refrigerate to rest and firm (30-40 minutes).
3. Preheat the oven to 190°C. Along the long sides of the brioche, slice inwards at 2cm intervals, leaving a 2cm strip uncut along the middle, creating a fringe of thick strips on the sides. Then, working from each end, fold and overlap the strips inwards so they come to the centre and pinch to join so they don’t separate during baking. Set the brioche aside to prove until risen by a quarter again (15-20 minutes). Brush with egg wash and bake until puffed, golden and cooked through (25-30 minutes). Cool briefly, dust with icing sugar and serve warm or at room temperature. Brioche is best eaten on the day it’s made, but can be reheated successfully in a low oven the following day.