Chocolate and Orange Brioche

This soft bread is enriched with butter, orange zest and chocolate. It’s sure to be the highlight of any breakfast table, brunch or afternoon tea!

Method

Put the flour, salt and sugar into a bowl and combine.

Crumble the yeast into a separate bowl and add the eggs. Mix the two together until the yeast has dissolved. Pour into the flour mix and bring together in the bowl.

Tip onto a dry surface and with the heel of your hand, stretch and tear the dough. This will develop the gluten and make the dough nice and elasticated. Do this for 8-10 mins before placing the dough back into the bowl and covering. Allow to rest for 30mins.

Uncover the bowl and place the dough back onto the table. Start to add the butter a little bit at a time. Use the stretch and tear motion to combine the butter. Each time the butter has cleared, add a little bit more. This will take about 10 mins.

Once it is fully combined, add the chocolate and the orange zest and once again stretch through the dough.

Cover and place in the fridge for up to 4 hours and at least 2 hours

Now you are ready to shape your dough…

Line a tray with parchment paper. Cut your dough into 3 equal pieces and gently coax them into rough balls.

Roll each piece out then roll again tapering the ends to a point. Join 3 ends together, plait and pinch ends together tucking the join under slightly.

Place onto the tray and glaze with a beaten egg before leaving to rise for 2 hours.

Once risen, place into a preheated oven 180*c/Gas 4.

Bake for 25 mins turning once.

Take out allow to cool and enjoy!

Ingredients

  • 500g bread flour
  • 12g fine sea salt
  • 30g caster sugar
  • 15g crumbled fresh yeast or 8g dried yeast
  • 6 eggs
  • 250g softened unsalted butter
  • Zest of one orange
  • Good quality dark chocolate
subscribe image

Subscribe to our newsletter.

Stay up to date with the latest news, recipes and events by joining our newsletter. We respect your privacy and we promise that we won’t spam you.