Chocolate Cherry Brioche

Makes 8-10 individual brioches Prep Time 14 hours   Cook Time 15 minutes   Rated:

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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Need

Do

1  

Place cubed butter on plate in freezer.

2  

Place eggs, yeast, sugar and milk into the Thermomix bowl and blend 10 sec/speed 5. Warm 2 min/37°C/speed 1.

3  

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.

4  

Scrape out onto floured Silpat mat and, with buttered hands, knead into a smooth ball. Do not be tempted to add flour.

5  

Place into buttered glass bowl, cover tightly with plastic wrap and place in fridge overnight (or for at least 12 hours) to rise slowly.

6  

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.)

7  

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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