Chocolate Brioche
These chocolate brioche rolls are made with scalded flour enhancer. Light and soft with no butter, eggs or milk.
Ingredients
- 400 grams bread flour
- 80 grams sugar
- 1/4 teaspoon salt
- 7 grams active dry yeast 1 sachet or 1 1/2 teaspoon
- 1/4 teaspoon of ascorbic acid & citric acid Vitamin C or equivalent dough improver (optional)
- 170 ml water
- 70 ml sunflower oil unsalted butter at room temperature
- 100 grams dark chocolate chips or chopped up chocolate bar
Scalded flour dough enhancer
- 100 grams bread flour
- 100 ml boiling water
Instructions
Make scalded flour dough enhancer
- Prepare the scalded flour dough enhancer by boiling water and pouring 100ml of boiling water to a bowl with 100g bread flour.
- Mix together with a spoon, cover with cling film and leave to cool down in a room temperature.
- Leave for at least 1 hr, but up to 12 hrs for a better flavour.
Make the brioche
- Mix first all the dry ingredients (apart from the chocolate chips), then add the scalded flour mix and then the rest of the water and oil.
- Tip on your kitchen counter and knead for 10-15 minutes until the dough is soft and elastic.
- Add the chocolate chips for the last few kneading minutes, just to incorporate them into the dough.
- Divide the dough into 12 equal portions (scales are useful for this) or leave the dough as it is and bake in 2 pound loaf tins.
- Shape your dough into rolls or loaves and place either on a baking tray or bread tins.
- Cover loosely with cling film or tea towel and leave to double in size. This can take up to 1 hr in warm room temperature or overnight (8 hrs) in the fridge
- Bake at 160 C for 30 min for the loaves or for about 14-15 minutes for rolls
- Brush the top of the brioche with water or milk (plant -based if you like) as soon as you remove the brioche from the oven to keep the crust soft.
