Spiced Chocolate Brioche Flower Tear & Share…. By Lucy Simmons

By lucy  , , , ,   ,

August 17, 2015

Tearing & sharing...... A rich spiced chocolate loaf cake, perfect for a lazy sunday morning and even better with a cup or two of freshly brewed espresso.........

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 16 Party size

Ingredients

7 Grams Dried yeast

120 ml Whole milk

600 Grams Strong white bread flour

1 tsp Salt

2 tbsp Caster sugar

4 Eggs

200 Grams Softened butter

400 Grams Chocolate spread

2 tsp Ground Cinnamon

1 Egg

50 Grams Caster sugar

1-2 tsp Ground Cinnamon

Directions

1.  Warm the milk to body temperature and add the dried yeast and let it dissolve.  In a large bowl mix together the flour, salt and sugar.  Add the eggs and the yeasty frothing milk either kneading by hand or using a dough hook attachment.  Knead this mixture for 3-4 minutes then add the softened butter and knead until fully combined forming a smooth stretchy mixture. Cover the bowl and place in a warm place for 1 hour to let it rise and double in size.

2.  Tip the dough onto a lightly floured surface, knead for 1 minute and split into 4 sections leaving a small section for the centre.  Roll the 4 pieces of dough into large circles about the size of a dinner plate.  Warm the chocolate spread until runny, add the cinnamon and stir until combined, add more or less cinnamon to your tasty buds.  Lay the first circle onto a lightly oiled baking tray and spread a layer of chocolate spread, don't spread all the way to the edge of the circle, you should have 4 layers of dough and 3 layers of chocolate.  Carefully place a small glass in the centre of the dough and from the edge of the glass towards the edge of the dough cut 16 equal pieces similar to how you would cut a cake (triangles).  With the small sections (triangles) do three half turns and pinch two swirls together this will make 8 larger triangles,  take the glass of and place the small left over piece of dough in the centre, cover and leave to rise in a warm place for 30 minutes.

3.  Beat one egg to use as a glaze for the flower and bake in the oven for 20-25 minutes until golden.  Mix together the sugar and cinnamon,  when the brioche comes out of the oven liberally sprinkle this over the brioche.   Leave to cool for about 20 minutes, serve and enjoy. Tear & share brioche buns...........

 

00:00

0 Reviews