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A soft and buttery brioche rolled and stuffed with crème patisserie and chocolate chips.
Fit the Spiral dough tool to the machine.
Grease the springform tin.
Add water and yeast into the Mixer bowl.
Let rest for 5 minutes.
Add flour, sugar, eggs and 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.
Add 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.
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add eggs, vanilla and sugar into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 2 minutes.
Add cornflour and 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.
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 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.
Pre heat the oven to 180ºC.
Brush 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.
A soft and buttery brioche rolled and stuffed with crème patisserie and chocolate chips.
Fit the Spiral dough tool to the machine.
Grease the springform tin.
Add water and yeast into the Mixer bowl.
Let rest for 5 minutes.
Add flour, sugar, eggs and 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.
Add 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.
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add eggs, vanilla and sugar into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 2 minutes.
Add cornflour and 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.
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 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.
Pre heat the oven to 180ºC.
Brush 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.