Chocolate Brioche
Ingredients
120 grams water
7 grams dried yeast
400 grams plain flour
60 grams caster sugar
2 eggs
1.5 tsp. salt
100 grams unsalted butter
2 eggs
1 tsp. vanilla extract
30 grams caster sugar
30 grams cornflour
250 ml milk
100 grams chocolate chips
1 egg, beaten
Instructions
STEP 1/9
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/9
Fit the Spiral dough tool to the machine.
Grease the springform tin.
STEP 3/9
Add Ingredients 1 (water, yeast) into the Mixer bowl.
Let rest for 5 minutes.
STEP 4/9
Add Ingredients 2 (flour, sugar, eggs, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
STEP 5/9
Add Ingredients 3 (unsalted butter) into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Transfer the dough to the large glass bowl.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
STEP 6/9
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add Ingredients 4 (eggs, vanilla, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 2 minutes.
STEP 7/9
Add Ingredients 5 (cornflour, milk) to the small bowl.
Mix until combined.
Transfer the contents of the Mixer bowl to the saucepan.
Add the cornflour mixture to the saucepan.
Heat over a medium heat, stirring constantly until the mixture thickens.
Remove from the heat and pour the mixture into the large bowl.
Cover with plastic wrap.
Leave to cool.
STEP 8/9
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Gently pull the edges into the centre.
Roll the dough over and roll into a ball shape.
Cover with a tea towel.
Let rest for 10 minutes.
Slightly roll out again if it has sprung back.
Spread the contents of the large bowl over the rolled-out dough, leaving a 10 mm border around the edge.
Sprinkle Ingredients 6 (chocolate chips) over the dough.
Take the far edge of the dough and roll it back towards you to make a log shape.
Cut each end off to get a clean line.
Slice the log into 8 equal pieces.
Place one piece into the centre of the springform tin with the cut side up.
Place the other pieces in a circle around it.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
STEP 9/9
Pre heat the oven to 180ºC.
Brush Ingredients 7 (egg) over the brioche.
Bake for 10 minutes at 180ºC.
Reduce the oven temperature to 160ºC.
Bake for 20 minutes at 160ºC.
Leave to cool for 10 minutes.
Turn out onto a wire rack.
Serve.
Chocolate Brioche
Ingredients
120 grams water
7 grams dried yeast
400 grams plain flour
60 grams caster sugar
2 eggs
1.5 tsp. salt
100 grams unsalted butter
2 eggs
1 tsp. vanilla extract
30 grams caster sugar
30 grams cornflour
250 ml milk
100 grams chocolate chips
1 egg, beaten
Instructions
STEP 1/9
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/9
Fit the Spiral dough tool to the machine.
Grease the springform tin.
STEP 3/9
Add Ingredients 1 (water, yeast) into the Mixer bowl.
Let rest for 5 minutes.
STEP 4/9
Add Ingredients 2 (flour, sugar, eggs, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
STEP 5/9
Add Ingredients 3 (unsalted butter) into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Transfer the dough to the large glass bowl.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
STEP 6/9
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add Ingredients 4 (eggs, vanilla, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 2 minutes.
STEP 7/9
Add Ingredients 5 (cornflour, milk) to the small bowl.
Mix until combined.
Transfer the contents of the Mixer bowl to the saucepan.
Add the cornflour mixture to the saucepan.
Heat over a medium heat, stirring constantly until the mixture thickens.
Remove from the heat and pour the mixture into the large bowl.
Cover with plastic wrap.
Leave to cool.
STEP 8/9
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Gently pull the edges into the centre.
Roll the dough over and roll into a ball shape.
Cover with a tea towel.
Let rest for 10 minutes.
Slightly roll out again if it has sprung back.
Spread the contents of the large bowl over the rolled-out dough, leaving a 10 mm border around the edge.
Sprinkle Ingredients 6 (chocolate chips) over the dough.
Take the far edge of the dough and roll it back towards you to make a log shape.
Cut each end off to get a clean line.
Slice the log into 8 equal pieces.
Place one piece into the centre of the springform tin with the cut side up.
Place the other pieces in a circle around it.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
STEP 9/9
Pre heat the oven to 180ºC.
Brush Ingredients 7 (egg) over the brioche.
Bake for 10 minutes at 180ºC.
Reduce the oven temperature to 160ºC.
Bake for 20 minutes at 160ºC.
Leave to cool for 10 minutes.
Turn out onto a wire rack.
Serve.