Prep 30 mins
Cook 20 mins
This is a really delicious and different sweet bread. You'll feel like you are eating something from a classy french bakery. Simple and delicious. Worth the extra effort. Prep time doesn't include time for dough to double in size. Recipe was discovered in Donna Hay's "dining" cookbook
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons active dry yeast
- 1⁄2 cup warm milk
- 1 teaspoon vanilla essence
- 3 tablespoons sugar
- 2 egg yolks
- 125 g butter, softened and chopped
- 120 g dark chocolate, chopped into chunks about 15 g each
- Place flour and yeast in the bowl of an electric mixer fitted with a dough hook.
- Place warm milk, vanilla and sugar in a seperate bowl and mix until combined.
- Add milk mixture and egg yolks to flour and beat on medium speed until dough is a smooth ball.
- Continue beating, adding butter, a little at a time, until it is all incorporated and well beaten.
- Alternatively, mix the flour mixture and the yeast mixture in a bowl until a soft dough forms.
- Transfer dough to a lightly floured surface and knead until combined.
- Cover dough and set aside for 1 1/2- 2 hours or until it has doubled in size.
- Knead dough on a lightly floured surface until it is soft and elastic, then divide it into 8 equal pieces.
- Flatten dough slightly in the palm of your hand.
- Place a piece of chocolate in the middle of dough and fold over excess dough to enclose.
- Place brioche in greased and floured HIGH muffin moulds or Brioche tins, cover and set aside for 1 hour or until it is well risen.
- Bake in preheated 350F (160C) oven for 15-20 minutes or until brioche are golden brown.
- Serve warm with a strong coffee.
This was delicious!! Specially when eaten warm, with the warm chocolate center. I halved the recipe to get four servings. Next time though, I'd use less dough for each brioche and more chocolate in the center- personal preference. Otherwise, this was excellent! Thanks for the yummy recipe. It really did seem like something out of a classy bakery!!