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Ingredients
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Brioche
- 340 g (12 oz or 1 ½ cups) type 55 flour
- 175 ml (6 fl oz or ¾ cup) of semi-skimmed milk
- 7 g (2 tsp) fine salt
- 30 g (1 oz or 2 tbsp) fine sugar
- 5 g (1 ½ tsp) dry baker’s yeast
- 60 g (2 oz) soft butter
- 100 g (3.5 oz) plain dark chocolate
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Icing
- 200 g (7 oz or 1 cup) icing sugar
- 1 egg white
- Juice of half an orange
- Coloured sugar strands
Method
1/ Gently heat the milk to around 40°C (98°F) in a pan. Mix the flour with the salt, sugar and dry yeast. Pour in the warm milk and knead into a smooth, even dough.
2/ Add the soft butter, cut into pieces, and knead well for a second time.
3/ Shape the dough into a ball and place in the mixing bowl, cover with a cloth and leave to rise for 20 minutes (first rising).
4/ Knead the dough again by hand, then let it fall to let the air out.
5/ Roll out into a rectangle of 10 x 30 cm (4” x 12”) and spread the crushed chocolate roughly on top.
6/ Roll without pressing too tightly and shape the dough into a little dome, turning the sides down. Place in a buttered and floured baking mould. Cover with a cloth and leave to rise for another 30 minutes (proofing).
7/ Pre-heat the oven to 180°C (350°F / Gas Mark 4).
8/ Remove the cloth and bake in the oven for 35 minutes.
Glazing
9/ Beat the egg white with the icing sugar until smooth and creamy.
10/ Add the orange juice and pour the mixture on the top of the cooled brioche, while still in the baking mould.
11/ Decorate and leave to harden at room temperature.
12/ Remove the brioche from the mould and cut into portions.
