Skip to content

CHOCOLATE AND CLEMENTINE BRIOCHE

November 29, 2014

I’m once again restricted for baking time so this morning I made an early (very early for a Saturday) start to make sure we’ve got bread for the week.

I’ve also started my list of recipes to trial for Christmas so in addition to my normal bread I tried a Chocolate and Clementine Brioche. No recipe just the addition of a little juice and grated zest from the fruit and a handful of chocolate chips. It changed the colour of the dough – making it even richer – and filled the kitchen with the fragrance of Christmas.

Ingredients

250g Strong White Bread Flour
30g Sugar
20g Fresh Yeast
60g Whole Milk, warmed slightly
2 Medium Eggs, lightly beaten
4g Salt
100g Melted Butter
Zest from 3 clementines and juice from 1
Large handful dark chocolate chips

Method:
1. Mix the yeast, milk and egg in a large bowl

Mix milk, eggs and yeast

Mix milk, eggs and yeast

2. Add the flour and sugar. Mix making sure that there’s no dry flour left in the bottom of the bowl. Leave for 10 minutes. Cover the bowl with a tea towel or plate to prevent the dough drying out.

3. Add the salt and “fold” the dough 30 times, leave to rest for 10 minutes. To begin with it will be very sticky – don’t be tempted to add more flour!

First mix

First mix

4. Repeat the folding (30 times) and rest for another 10 minutes.

5. Slowly pour the melted butter into the dough. Repeat the folding (30 times) and rest for another 10 minutes.

6. Add the zest, juice and chocolate chips and repeat the folding (30 times) for the final time and leave to rest for 30 minutes.

I actually did mine this time in my Kitchen Aid with the dough hook. Less sticky fingers!

Push butter into dough

Push butter into dough

7. Place the dough on a lightly oiled surface and stretch and fold twice.

8. Return the dough to the bowl and rest for 30 minutes in the fridge.

Rise in fridge

Rise in fridge

9. Turn the dough out onto a lightly floured surface and divide into 3 equal pieces. Shape each piece into a ball. Place the balls in a buttered loaf tin.

10. Cover with a tea towel and leave in a warm place until the dough has reached near the top of the tin (about 60 – 80 minutes, depending on the temperature).

11. Bake in a preheated oven at 200 ̊C (gas 6) for approximately 35 minutes. If the loaf is browning too quickly, cover with a double piece of kitchen foil.

Clementine and Chocolate Brioche

Clementine and Chocolate Brioche

Advertisements

Comments are closed.

%d bloggers like this: