Chocolate Cherry Brioche
I have to admit that until I visited Paris and tried real French brioche, I had only ever been deeply disappointed by it. This I think was largely to very average commercial brioche that was probably stale. When I started to bake my own, a whole new world in butter and yeast-related yumminess was opened up to me. In a good brioche, the cold butter remains in little granules in the dough and you get a bite of buttery goodness with every mouthful, so be sure to use a good butter – lash out and buy a beautiful, cultured European or Australian butter. It will be a flavour revelation. These are best devoured on the day they are baked. Freezing immediately after cooling will help preserve them for another day!
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- 150 Grams Butter unsalted, cubed BUY
- 2 eggs
- 30 Grams Yeast-fresh or 2 tsp dried
- 60 Grams sugar
- 130 Grams milk
- 400 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 50 Grams Chocolate dark, in pieces BUY
- 50 Grams dried cherries (or craisins if you cannot source the cherries)
- Pure Maple Syrup to glaze
Place cubed butter on plate in freezer.
Place eggs, yeast, sugar and milk into the Thermomix bowl and blend 10 sec/speed 5. Warm 2 min/37°C/speed 1.
Add flour and knead 3 min/Interval. Through hole in lid, add cubed butter a little at a time. The finished dough will be sticky and glossy, but quite malleable. Add chocolate and dried cherries right at the end of the kneading process for a few seconds, just to incorporate without breaking them up.
Scrape out onto floured Silpat mat and, with buttered hands, knead into a smooth ball. Do not be tempted to add flour.
Place into buttered glass bowl, cover tightly with plastic wrap and place in fridge overnight (or for at least 12 hours) to rise slowly.
Punch down and form the brioche as you wish. Allow to rise at room temperature for as long as it takes to double. (It may take a couple of hours as the dough has to ‘wake up’ after being in the fridge.)
Bake for 15–20 minutes in 180°C oven on a bread setting until sounding hollow when tapped on the bottom. Whilst still hot, brush liberally with maple syrup to glaze.
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