Friendly reminder that I absolutely love bread, so today I am bringing yet another breakfast recipe that obviously consists on that, bread. I love brioche, I like it with chocolate and I like it plain, it’s one of those things that always makes me happy. So when this week I was thinking about what to make for the weekend’s breakfast, I kinda had to go for a brioche.
Ever since I started with this blog and the baking I have created a little tradition in our house which is that we have special breakfasts on the weekends, so I spend my week trying to think on what to do next. I also tend to share these breakfast, and pretty much all my baking, with my neighbours, so I think they also do kinda look forward to it.
Anyway, this recipe is fairly simple and, as usual, I have tried to put very little sugar on it, but still make it feel so indulgent! Below I have a step by step guide on how to make it with pictures.
This is how I made it
The ingredients for this are very simple: bread flour, egg, sugar, vanilla extract, milk, yeast, butter, olive oil, chocolate.
- Warm up the milk and add in the yeast, let it sit for 5 minutes.
- In a large bowl, mix the bread flour and the sugar.
- Add in the milk with the yeast, the honey, the vanilla and the egg, mix well until combined.
- Flour a surface and knead the dough for about 5 minutes, once its soft and slightly sticky, start adding the butter slowly, making sure it’s integrating in the dough. If it feels like it’s a bit too wet, then add extra flour, do this slowly to make sure you have the right consistency.
- Pour a little bit of oil in a bowl and let the dough rise for at least an hour. As usual, if you put it in a warm room it will raise quicker.
- After an hour (or whatever is needed), melt the chocolate and set aside for a few minutes to cool down slightly.
- Punch the dough down to get rid of the air and divide it into 2 similar sized balls.
- Roll out the first one in a vertical rectangle shape, if it’s not like a rectangle (I never get the right shape) simply cut the sides of it (see below). Set aside.
- Do the same thing with the other ball of dough and once you have it rolled into the shape, put the previous one on top of it and cut it so they both look the same. Don’t worry about the top and bottom of the rectangle, we will cut those later.
- Once you have one dough on top of the other, spread the chocolate over the one on the top and then roll them both vertically into a roll.
- Cut the top and bottom part of the brioche and put them in a greased oven tray (like the one above) and let it raise for another hour and a half. I had this raising for extra time compared to the first raise just because I wanted it to get really big.
- Beat an egg and mix it with a dash of milk, coat the brioche with the mix.
- Cook the brioche in a preheated oven at 180 degrees celsius for 18-20 minute until the top is nice and golden and then switch the oven off and let it in for a further 5 minutes.
- After then, take it out of the oven and let it chill before serving.
Chocolate brioche loaf
Ingredients:
- 500 gr of bread flour
- 15 gr of instant yeast
- 250 ml of warm milk (plus an extra dash for coating)
- 30 gr of sugar
- 20 gr of honey
- 1 tbsp of vanilla extract
- A dash of olive oil
- 2 eggs (1 for the mix and one for coating)
- 60 gr of butter at room temperature
- 100 gr of dark chocolate
Process:
- Warm up the milk and add in the yeast, let it sit for 5 minutes.
- In a large bowl, mix the bread flour and the sugar.
- Add in the milk with the yeast, the honey, the vanilla and the egg, mix well until combined.
- Flour a surface and knead the dough for about 5 minutes, once its soft and slightly sticky, start adding the butter slowly, making sure it’s integrating in the dough. If it feels like it’s a bit too wet, then add extra flour, do this slowly to make sure you have the right consistency.
- Pour a little bit of oil in a bowl and let the dough rise for at least an hour. As usual, if you put it in a warm room it will raise quicker.
- After an hour (or whatever is needed), melt the chocolate and set aside for a few minutes to cool down slightly.
- Punch the dough down to get rid of the air and divide it into 2 similar sized balls.
- Roll out the first one in a vertical rectangle shape, if it’s not like a rectangle (I never get the right shape) simply cut the sides of it (see picture above). Set aside.
- Do the same thing with the other ball of dough and once you have it rolled into the shape, put the previous one on top of it and cut it so they both look the same. Don’t worry about the top and bottom of the rectangle, we will cut those later.
- Once you have one dough on top of the other, spread the chocolate over the one on the top and then roll them both vertically into a roll.
- Cut the top and bottom part of the brioche and put them in a greased oven tray (like the one above) and let it raise for another hour and a half. I had this raising for extra time compared to the first raise just because I wanted it to get really big.
- Beat an egg and mix it with a dash of milk, coat the brioche with the mix.
- Cook the brioche in a preheated oven at 180 degrees celsius for 18-20 minute until the top is nice and golden and then switch the oven off and let it in for a further 5 minutes.
- After then, take it out of the oven and let it chill before serving.
Break or Bake 