3 cups plain flour
½ teaspoon sea salt
¼ cup caster sugar
¼ teaspoon ground cardamom
1½ teaspoons instant dry yeast
1 cup milk, warm
2 x eggs, size 7 (large)
1 teaspoon vanilla extract
120 grams butter at room temperature, diced
¼ cup plain flour
2 tablespoons finely chopped nuts (use hazelnuts, walnuts or almonds)
¼ teaspoon ground cinnamon
2 tablespoons caster sugar
40 grams butter, diced
24 squares dark chocolate
1 egg, beaten
Dough: Place all the dry ingredients in the bowl of a stand mixer and mix at low speed to combine.
Whisk the milk, eggs and vanilla together, add to the dry mixture and beat for 5 minutes to make a soft dough. Beat in the butter a little at a time until well combined and the dough is soft and satiny. Scrape into a large lightly buttered bowl and cover with plastic wrap. Refrigerate overnight.
Streusel: Put the flour, nuts, cinnamon, sugar and butter in a bowl and rub together with your fingertips to make fine crumbs. Chill until ready to use.
Preheat the oven to 180˚C.
To assemble: Turn the dough out onto the bench and divide into 12 even pieces. Roll each portion into a ball.
Use your finger to make a deep indentation and place two pieces of chocolate in the cavity.
Bring the dough up over the chocolate and pinch the edges to seal. Reshape into a ball and place seam side down on a lined baking tray. Cover loosely with a clean tea towel and leave for 30 minutes.
Gently brush with the beaten egg and sprinkle generously with the streusel. Bake for about 16–18 minutes until risen and the brioche are a good golden colour.
The brioche are best eaten warm or at room temperature on the day of making. Makes 12
This makes more streusel than is needed. Freeze the remaining for another batch.