Warm Chocolate and Streusel Brioche
Photography by Claire Aldous.
Want to cook something special this weekend? Look no further. Serve the brioche warm from the oven and have everyone swooning.
INGREDIENTS
Dough
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
Streusel
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!