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.
I 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.
- 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
Prep time: Cook time: Total time: Yield: Makes 12