Chocolate Brioches.

Sweet rolls rich with eggs and butter are one of my favouritis however I usually made them in lighter version :-).
This time Brioches with chocolate and almond icing.

Brioches dough contains yeast, that’s why it needs time!! to rise before we can bake it. Properly risen dough is fluffy and not slack-backed.

I believe good yeast cake doesn’t need as much yeast as suggested in some recipes. I always try to use it as least as possible increasing rising time. Also, instead of white flour I always used strong (bread) flour, because it’s rich with gluten, which helps dough rise.


Chocolate Brioches

makes 6

Ingredients:
250g (2 ¼ cups) strong white bread flour
60g caster sugar
1 teaspoon dried yeast
2 eggs
50ml hand-hot fat milk
50g butter, melted
Pinch of salt
6 chocolate squares

Method:
1. Sift the flour and salt into a large bowl and stir in the sugar and dry yeast. Make a well in the centre and add the eggs , melted butter and milk. Beat vigorously to make a soft dough.
2. Turn out onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic. 3. Brush a clean bowl with oil. Place the dough in the bowl, cover with clingfilm and let stand in a warm place for 2-3 hours or until doubled in size.
4. Turn out onto a floured work surface, knead lightly for 1 minute, then roll into a rope shape. Cut into 6 pieces. Shape each piece into a smooth round. Place a chocolate square in the centre of each round. Bring up the sides of the dough and press the edges firmly together to seal.
5. Place the brioches on a non-stick baking sheet, cover lightly with oiled clingfilm and let stand in a warm place for 1-1.5 hour or until doubled in size.
6. Bake in a preheated oven, 220C/425F for 15 minutes or until golden brown.
7. Leave to cool slightly on wire rack.
8. When the brioches are cold, make the ICING. Sift 4-5 tablespoons of icing sugar into a small bowl and mix with enough Amaretto liqueur (1-2 tablespoons) to form a soft icing. Spread the icing over the top of the each brioches.

Enjoy :-)