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Chocolate Chunk Brioche (Bread Machine)

Published on March 23, 2013 • Last updated July 18, 2014 by Elizabeth
chocolate-chip-brioche

I was fortunate enough to have been gifted a brand new swish Panasonic bread machine for Christmas (thank you Bestemor!) and I’ve been trying out some of the recipes in the booklet that came with it. One of the recipes is for a chocolate brioche. I’ve never made brioche before and my new bread machine has a brioche dough setting (see what I mean – swish!) and I couldn’t wait to try it out. I wasn’t disappointed –  these chocolate chunk brioche rolls are wonderful! They are very, very nice indeed with a cup of coffee.

If your bread machine doesn’t have a brioche setting, add the cubed, chilled butter after the first knead setting. Don’t forget to add the ingredients to your bread machine according to the manufacturer’s instructions. Alternately, you could always make them by hand by mixing the wet ingredients into the dry, kneading for 10 minutes and leaving the dough to rise for an hour or so, until doubled in bulk, and then continuing with the rolling, folding and proving instructions below.

french_logoI have reposted this blog recipe (originally posted in December 2012) so I can include it in Jen from Blue Kitchen Bakes’ Classic French recipe round up for March 2013. This month we’re tasked to make and share our brioche recipes.

brioche-instructions
Chocolate Chunk Brioche
by Elizabeth
A bread machine recipe for chocolate chunk brioche.
Ingredients
  • 1 1/2 tsp active dried yeast
  • 400 grams strong white bread flour
  • 4 tbsp caster sugar
  • 1 1/2 tsp salt
  • 70 grams butter, cut into 1 cm cubes
  • 3 (150 grams) eggs, beaten
  • 90 ml full fat milk
  • 1 tbsp dark rum
  • 50 grams butter, cut into 2 cm cubes (keep in fridge)
  • 120 grams plain chocolate, chopped
Instructions
1. Add yeast, flour, sugar, salt, 70 grams butter, eggs, milk and rum to your bread machine in the manufacturers recommended order.2. Select the dough cycle and leave to run through the first rest and knead cycles.3. Add the remaining 50 grams of butter at the start of the second knead cycle and allow to rise.4. Remove the dough from the pan and press lightly to remove some of the gas. Wrap in clingfilm and chill in the refrigerator for 20 minutes.5. Roll dough out to a 25 x 30 cm rectangle on a lightly floured surface.6. Sprinkle with the coarsely chopped chocolate.7. Fold up the bottom third and then fold down the top third of the dough. 8. Fold in half and leave to rest for 10 minutes at room temperature.9. Cut into 12 segments and allow to rest a further 10-15 minutes.10. Form each segment into a roll and place on a greased baking tray. Allow to rise in a warm place for 30-40 minutes.11. Brush with beaten egg or milk and bake for 15-20 minutes at 180 C.
Details

Prep time: 3 hour Cook time: 20 mins Total time: 3 hour 20 mins Yield: Makes 12

Category: Bread, Chocolate, Recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Saucy Hot Fudge Pudding
Next Post:Nigel Slater’s Stuffed Butternut Squash

Reader Interactions

Comments

  1. rebecca nisbet

    September 17, 2014 at 7:49 am

    love brioche! trying this recipe!

    Reply
  2. rebecca nisbet

    September 2, 2014 at 12:25 pm

    this is being made at the weekend!!!

    Reply
  3. bev

    August 13, 2014 at 4:19 pm

    That looks really nice!

    Reply
  4. Bluescot

    March 12, 2014 at 11:03 pm

    Well done on the recipe. Certainly one for the calories though but looks tasty. I”ve got a Zojirushi machine and will give it a go. Hope they turn out as good as your pictures suggest.

    Reply
  5. Victoria Lee

    May 1, 2013 at 9:09 am

    Brioche was made to be stuffed with chocolate in my opinion! And these look just divine!
    I’m hosting May’s Classic French for Jen, and the theme is Macarons, would love it if you headed over and joined in 🙂
    http://kickatthepantrydoor.blogspot.co.uk/2013/05/mays-classic-french-challenge.html

    Reply
  6. Jen Price

    April 19, 2013 at 4:52 pm

    These look fantastic and I love the fact that there is a sneaky dash of rum in the recipe as well. Thanks so much for reposting this to enter Classic French and sorry it’s taken me so long to come and have a look!

    Reply
  7. Camilla @FabFood4All

    March 23, 2013 at 12:54 pm

    We buy chocolate brioche a lot in this household but to be able to make it yourself is fab. Yours look so delicious and professional – well done:-)

    Reply
  8. Angela Darroch

    March 23, 2013 at 12:34 pm

    Sadly I have never been gifted a ‘swish’ bread machine but who knows maybe one day… Nothing nicer than the smell of home baked bread.

    Reply
  9. Gloria

    January 2, 2013 at 6:34 pm

    I love brioches these look amazi.g:)

    Reply
    • Elizabeth

      March 23, 2013 at 12:30 pm

      Thank you! They are far too lovely! Very moreish!

      Reply
  10. Jaime

    December 30, 2012 at 7:52 pm

    What a great gift! These brioche look scrumptious. Looking forward to seeing what you bake next 😀

    Reply
    • Elizabeth

      March 23, 2013 at 12:29 pm

      Thank you 🙂 It is a handy appliance, for sure!

      Reply
  11. Janice Pattie

    December 30, 2012 at 4:27 pm

    They look heavenly. Very posh breadmaker indeed.

    Reply
    • Elizabeth

      March 23, 2013 at 12:29 pm

      Now that I’ve had the breadmaker for a few months I have to say I am very, very impressed with it! Unfortunately as a result I’ve put on a few pounds!

      Reply

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Cooking up a storm at the edge of the world

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